Remember how in my last post, I recommended a food processor? Well, here is an EASY PEASY recipe that uses your food processor and will save you money!
We do not eat peanuts (if you need a refresher, read here on why we say no to legumes) BUT, no need to fret! You may not be able to eat peanut butter but, you can have almond butter!
I buy the 3lb. bags of whole (unsalted, no sugar added, NOT roasted) almonds from Sam's (so much cheaper than whole foods! Just make sure you are getting pure almonds - READ every label!)
2 cups of whole almonds equal a little over 1 cup of almond butter (it does have a thicker constancy, so 1 cup will last you a while)
You can tailor the recipe to your specific (cooking/eating) needs by adding seasoning to the processor if desired. (Think cinnamon or nutmeg a pinch of salt, pepper etc.). I rarely add anything and if I do, it's cinnamon for when we are dipping bananas in it.
If you have time, roast your almonds before creaming them. This is an easy step that really enhances the flavor, but will not affect the out come of the butter if you skip it!
1) Pre-heat your oven to 400 degrees & line a baking sheet with aluminum foil, pour the almonds on the baking sheet & season lightly if you desire.
2) When your oven is pre-heated, bake your almonds for about 8 minutes. Do not over bake the almonds, you will end up with a bitter taste and an ugly color. (Reminder, you can skip this step! If you are using the butter in a recipe, there is most likely no reason to roast them first)
3) When the almonds are roasted and cooled enough to handle, put them in your processor (with the chopping blade in-tact) if you are seasoning, season them to desired strength.
4) This step depends on your processor and amount of almonds, adjust your time accordingly. Turn the processor on & find something else to do ;). My process usually takes about 10-12 minuets. The almonds will go through stages - first they will be sandy, then they begin to cream.
5) Once you think it's creamy enough, let it blend for 1-2 more minutes to really get the ideal texture.
6) Store in an air tight container (I use a small mason jar)
How easy was that!?!?! Now you never have to spend the 20 something dollars WholeFoods charges for their pure almond butter!
Everyone have a great rest of the week, weekend and next 2 weeks! Keep an eye on Facebook/Twitter for Italy updates! I'm crossing my fingers for a good internet connection!
You may not really be what you eat, but what you eat can really affect what you are.