Creamy almond butter made from raw almonds with subtle notes of honey & ginger, comes together quickly in a food processor or blender.
Happy New Year, friends! 2020 was a wild ride for most of us, however I feel like it was a year of gratitude. I reflect back and think about how grateful I am for the little things in life, and all the opportunities and blessings that have come my way. I hope that 2021 is a year of growth and opportunity for you & a little better than the last.
To start off the year, I took it upon myself to embark on a little challenge. I committed to trying 30 different recipes all month long. Some will be my own creations & some will come from books I own or other food blogs I read. You can watch this all go down on my Instagram @thedailyspeshyl or TikTok @thedailyspeshyl. Of course I’ll be posting all of my original recipes here as well. Today, we’re going to venture into making homemade almond butter.
Almond Butter Ingredients:
This recipe takes about 30 minutes from beginning to end, if you factor in the 10 minute cooling time for the almonds. You will need:
- Raw Almonds
- Kosher Salt
- Ground Ginger
That’s it! The ground ginger is definitely optional, but I love the subtle notes it adds to the almond butter.
- Place two cups of raw almonds on a sheet tray lined with parchment paper, and roast in a 350°F oven for 8-12 minutes.
- Remove the almonds from the oven and let cool until warm.
- Pour almonds into a food processor or blender, and pulse to break up the almonds. Process the almonds until they become creamy.
- Add in honey, kosher salt, and ground ginger & pulse again until those flavors are completely mixed in.
- Pour the almond butter into an air tight container, let it cool to room temperature & store in the refrigerator for up to 4 weeks.
All Of Your Almond Butter Questions, Answered:
Absolutely! This method works for any nut you can think of. Roasting times and temperature may vary, so always keep an eye out.
Nope! Almonds are naturally filled with oils and the heat from the nuts and the food processor while its in motion will help emulsify those oils into the flesh of the almonds. No additives are needed.
This almond butter should last you about 4 weeks refrigerated in an airtight container.
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My Culinary School Journey
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