[Almond Butter made with nuts that are soaked and dried before making into butter optimizes the nutrition of the almonds while neutralizing phytic acid and enzyme inhibitors present in the nuts. Not to mention that almond butter made this way tastes far better than the roasted or raw kinds. – Holistic Squid]
I am traveling to Yosemite this week to teach a nourishing baby formula class and to then kick off an epic vacation. I LOVE to travel! I adore road trips. It’s so fun to experience the in between spots along the route to the main attraction! My one complaint is that finding nutrient dense food on the road can be a bit of a challenge. This is why I’ve surrendered to being the crazy person who brings her own food– like this homemade almond butter.
Now, don’t get me wrong. If I see an amazing food adventure up ahead, you better believe I’m the first one to the table asking the waiter to save himself a few trips by bringing us lots of extra butter from the get-go. The thing is, I don’t like the idea of getting sick or run down during or following my glorious retreat. So whether I’m flying through the air in a tin can of recycled air or adventuring the “convenience store” sprinkled road of America, my immune system is supported and my body is nourished. While I might be the crazy lady with homemade almond butter in her purse, I am also the energetic lady who recently cooked and partied with Italian locals for 24 hours straight and never missed a beat. Boom! Let’s make some almond butter.
Homemade almond butter ingredients and equipment
- 4 cups soaked and dehydrated raw almonds – learn how to properly prepare nuts here
- 1 T coconut oil*, softened – find wonderful coconut oils here
- 1 pinch unrefined sea salt – find high quality sea salt here
- Food processor – like this one
Homemade almond butter method
- Affix the S-Blade to your food processor.
- Add 4 cups of soaked and dehydrated almonds to the bowl of your food processor.
- Run the food processor until the almonds release their oil (4-8 minutes). Take little breaks to scrape down the sides of the processor bowl. Be mindful of the motor on your food processor – you may need to take a break if it begins to get too hot.
- Once the almonds release their oil – you will know when this happens as the consistency changes from a meal to a paste – slowly drip in your softened coconut oil while the processor is running.
- Add a pinch of unrefined sea salt while the processor is running.
- Jar it up. Sample it out. Soak in the OOOOOs and AHHHHHHs.
*You may use refined coconut oil if you don’t care for the slight hint of coconut. If you are like me and adore it, choose raw extra virgin coconut oil and make this a totally raw treat!
Active Time: 20 minutes
Yield: 1 1/2 Pints
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This post was generously contributed by Monica Ford of Real Food Devotee. Monica’s recipes will make your mouth water and your tummy purr. If you’re lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
photo credit: An Eye Full Studio