Wednesday, September 22, 2010
I have other motives for making almond butter. Now that I'm in school I need highly portable snacks and Almond butter works as a great dipping sauce for apple slices, celery sticks, carrot sticks, or bananas which are a bit more difficult to dip. Also as a vegetarian I am often desperate for happy protein loaded snacks. Finally, it just tastes really good and I was able to make it for very cheap.
So I just kind of made this recipe up knowing the basic rules of making a nut butter.
1/2 pound raw almonds
about 2 Tbsp olive oil plus more for roasting if you're so inclined
2 tsp honey
1. (optional) Preheat your oven to 350 degrees. On a cookie sheet lay down a sheet of aluminum foil then lay down the almonds on top. Toss the almonds with about a teaspoon of olive oil. You may need more then place in the oven. Cook for about 8 to 10 minutes until golden brown and smell nutty. Be sure to remove the almonds from the cookie sheet immediately because they will continue to cook.
2. In a food processor combine the almonds, remaining oil and honey. Blend until smooth and creamy. Be sure to refrigerate the final product in an airtight container.
Note: The amount of oil and honey added are purely personal preference (alliteration!). Some may want it a bit creamier or some may want it creamier. Whatever works!
Find this on Slightly Indulgent Tuesdays!