HOMEMADE ALMOND BUTTER
Homemade almond butter is healthy, affordable and even more delicious than store-bought! It's easy to make, too. You'll just need a good food processor or blender. Recipe yields about 1 2/3 cup almond butter (that's 16 ounces, the equivalent of a jar of almond butter from the store).
Provided by Cookie and Kate
Categories Nut Butter
Time 25m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway.
- Let the almonds cool until they're just warm (not hot), about 10 minutes.
- Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary. You're going to think it'll never blend, but be patient! The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn lusciously creamy. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes.
- Once the almond butter is very smooth and creamy (no sooner!), you can blend in any add-ins you would like. I always add salt, for more flavor overall. You can also add cinnamon for a hint of spice, and vanilla and/or maple syrup for almond butter that tastes more special than store-bought.
- Blend until the add-ins are evenly dispersed. When I added maple syrup, I had to let the mixture cool, and then blend a few additional minutes, to make it creamy again.
- Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.
Nutrition Facts : ServingSize 2 tablespoons of salted almond butter (no additional flavorings), Calories 164 calories, Sugar 1.2 g, Sodium 36.6 mg, Fat 14.2 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 6.1 g, Fiber 3.6 g, Protein 6 g, Cholesterol 0 mg
ALMOND BUTTER
This is a quick, simple way to make healthy, all-natural basic almond butter. Add sugar, spices, or other ingredients to taste if desired.
Provided by Amy M
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 16
Number Of Ingredients 2
Steps:
- Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container.
Nutrition Facts : Calories 56.6 calories, Carbohydrate 1.8 g, Fat 5.1 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 0.1 mg, Sugar 0.4 g
NUTRIBULLET® ALMOND BUTTER
No need to spend a ton on fancy nut butters when you can make your own small-batch versions at home for less.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Add the almonds and 1/4 teaspoon salt to a NutriBullet® short cup (18 ounces). Pour over the oil and honey, if using, and attach the extractor blade. Blend until smooth, scraping down sides as needed. Store in an airtight container in the refrigerator for up to 2 weeks.
ALMOND NUT BUTTER
Blitz up your own homemade nut butter for spreading on toast, filling pancakes or adding to sauces
Provided by Jennifer Irvine
Categories Condiment
Time 10m
Number Of Ingredients 2
Steps:
- Put the almonds in a food processor and blitz on high speed until finely chopped and the nuts have come together to form a thick ball. With the processor still running, add the oil, 1 tsp at a time, until the mixture is a smooth, glossy paste - about 7 mins. Spoon into a clean jar, and keep tightly closed and refrigerated when not in use. Will keep in the fridge for up to 3 weeks.
Nutrition Facts : Calories 158 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein
HOMEMADE ALMOND BUTTER
This homemade almond butter couldn't be easier and beats store-bought by a mile. Roasting the almonds gives it an unbelievably rich and toasted flavor. The amount of honey we specify adds a luscious hint of sweetness, but you can always leave it out or add more depending on your taste.
Provided by Food Network Kitchen
Time 20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F.
- Place the almonds on a rimmed baking sheet and bake, shaking the pan halfway through, until golden and fragrant, about 8 minutes. Transfer the almonds to a food processor and add 1/2 teaspoon salt, then process until it is a smooth paste, about 5 minutes. Add the honey and continue to process until combined. With the machine still running, slowly drizzle in 2 tablespoons oil. Thin if desired with the remaining tablespoon oil.
ROASTED ALMOND BUTTER
While many nut butters contain added sugar or hydrogenated oils, this homemade recipe contains just nuts, and maybe a little salt if you're so inclined. The secret to a deeply nutty flavor is twofold: Leaving the skins on and roasting the almonds before puréeing both add complexity. For a chocolate version, blend in some maple syrup and cacao nibs (start with about 2 tablespoons of each, then adjust to your liking). A few drops of pure almond extract would also add a nice flavor boost, reminiscent of marzipan.
Provided by Kay Chun
Categories dips and spreads
Time 35m
Yield 1 3/4 cups
Number Of Ingredients 2
Steps:
- Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 20 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.
- Place nuts in a food processor and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Almond butter will keep in an airtight container in the refrigerator for at least 3 weeks.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 19 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 0 milligrams, Sugar 2 grams, TransFat 0 grams
ALMOND BUTTER
If you think there's no spread quite like peanut butter, try this version, sweetened with honey, as an energy-boosting snack
Provided by Good Food team
Categories Condiment, Snack
Time 25m
Yield Makes a 300g jar
Number Of Ingredients 3
Steps:
- Heat oven to 190C/170C fan/gas 5. Spread the almonds on a baking tray and roast for 10 mins. Remove and allow to cool.
- Put into a food processor and whizz for 12 mins, stopping every so often to scrape the sides down, and finish with a drizzle of honey. Serve spread over malt loaf or wholegrain bread. Will keep in the fridge for up to 3 weeks.
Nutrition Facts : Calories 93 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein
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