Almond butter has been a recipe I’ve been asked to share for a really long time, and being a self-confessed almond butter addict myself it has been long overdue! This obsession with almond butter is spreading thick and fast among the health lovers out there, and with good reason. Almond butter is not only the most amazing spread for a piece of rye toast, but it is also an incredible ingredient in baking, smoothies, vegan ‘milkshakes’ and of course, my favourite, eaten by the spoonful.
Not only is it beyond delicious, but incredibly good for you too. Almonds contain an amazing amount of Vitamin E, which is a powerful antioxidant acting to protect your cells from damage as well as promoting healthy hair and glowing skin. They’re full of fibre and contain a great amount of plant protein, one cup containing 32 grams. That’s the same as four large eggs and even more than a steak!
This recipe is for almond butter, my favourite nut butter, but you can also use cashews, brazil nuts and pecans. Or why not do a mixture! This recipe is really fun to play around with and leaves you with a great sense of empowerment. “I made Almond Butter!”
2 cups of almonds
a pinch of pink Himalayan salt
1 tsp maple syrup, for a hint of sweetness
Preheat your oven to 180 degrees Celcius. Place your almonds on a roasting tray and roast for roughly 10 minutes. Make sure they don’t burn! Remove from oven and allow the almonds to cool. Then place the nuts and a pinch of salt (and the maple syrup if using) in a strong food processor. Blend for around 15 minutes until smooth. You may have to stop and scrape down the sides of the food processor, before continuing to blend.
Once it’s smooth to perfection, pour it into an air-tight container.