Homemade Almond Butter
Almond butter vs peanut butter:
For a quick answer, both nut butters do have similar nutritional value. Almond butter is slightly healthier than peanut butter because it has more vitamins, minerals, and fiber. Both nut butters are roughly equal in calories and sugar, but peanut butter has a little more protein than almond butter.
5 Ways to Use Almond Butter
- Breakfast and brunch dishes. For super-decadent French toast, make almond butter and jam sandwiches then dip them in a mixture of egg and milk before cooking on the griddle.
- Dips. To switch up your basic hummus, blend almond butter into the dip in place of tahini.
- Dressings and sauces.
Can I eat almond butter every day? – Oh, yes!
In fact, the only potential downside is overconsumption (so don’t eat it all day every day). It’s a calorie-dense food – just like the raw almonds it is made from – but a little almond butter every day is an excellent way to add extra vitamins, minerals, antioxidants, and fibre into your diet. The calories are good calories so wouldn’t even worry about that 😉
- Preheat the oven to 160oc and spread almonds out onto a rimmed baking sheet. Toast for 20 to 25 minutes, until fragrant.
- Let the almonds cool for 1 minute, then place them in the food processor (while still warm). Process for 1 to 2 minutes until dry and crumbly. Scrape down the bowl.
- Turn on the processor, then with the motor running add ½ teaspoon of salt and 1 tablespoon of oil. Continue processing for 6 to 9 minutes, scraping down the bowl often in the beginning stage and adding ½ to 1 more tablespoons oil if the almonds are too dry. (This process takes multiple times of stopping and scraping.) Continue to process until the dry almonds start to clump into a dough ball, and then even longer until they form into a creamy liquid.
- Move the almond butter to a jar and store refrigerated for up to 4 weeks.