You’ve fallen off the wagon??? It happens – you’ve over indulged on vacation, at those BBQs, restaurants, whatever the reason, it’s just a setback. Oh, wait, I’m talking about me. Well, I’m back on and ready to start cooking. The summer in Washington, DC has been hot and humid, making cooking over a stove top or turning on the oven difficult. The menu has basically consisted of a lot of grilled salmon or chicken on top of a salad, nothing fancy or worthwhile to share. Now after waking up this morning and hitting the reset button, it’s time to focus and start cooking again.
When we began the paleo challenge last year, we learned that peanut butter was a legume and no-no for the paleo enthusiasts. A friend of ours had said, “wait until you make your own almond butter, you’ll never look at the jar stuff again.” Well he was correct, even the machine at the markets that churn homemade butters do not ever come close to the stuff you can create at home.
The nice thing about the standard food processor bowl I have is that the entire 3lb. bag of almonds that you can find at Costco fits perfectly. While I’m not sure if this was my 30th batch or 50th batch, each time I make it, it seems to be a tad different not necessarily in flavor but in the time it takes.
One of the biggest techniques that I’ve found to help speed up the blending process time which takes about ~30-45 minutes is to roast the nuts before starting. This not only helps release the natural oils in the almonds it adds a deeper, toasty flavor to your almond butter.
During this waiting game, I’m usually doing the dishes or gathering the rest of the supplies needed to jar this butter or finding something else to occupy the time. Now do not get discouraged, the process is worth every minute you have to wait!
After making chicken stock a few times, I realized I could use that same funnel to help pour this stuff into those jars. While being careful to not burn yourself as the motor and blade can get quite hot from the process taking so long, pour the butter into those jars and enjoy!
If you’ve got a food processor and are lucky to not have a nut allergy, you’ve got to make yourself a batch. So go grab yourself a spoon!
- 3 pound bag of almonds
- sea salt to taste
- Heat oven to 275°F
- Roast almonds on a pan in the oven for about 15-20 minutes, stirring every 5 minutes.
- Place the almonds in a food processor fitted with an "S" blade. Secure the lid and allow to process for 20-30 minutes, stopping and scraping down the sides as needed throughout the process.
- The almond butter is ready when the oils have released and the resulting butter is very smooth and creamy-- this takes more time than you'd expect, so be patient! (It's worth the wait!!!)
- Transfer the almond butter to a seal-able glass jar(s) and store in the fridge for best shelf life.