Homemade Almond Butter
Recipe makes: one small to medium sized jar of almond butter
1 1/2 cup toasted almonds
A pinch of salt
Begin by placing the almonds in the food processor (or blender). Turn it on and let the machine pulse and grind the almonds on a medium to fast speed. Add in the salt while the food processor is at work. Stop every couple of minutes and scrape down the sides of the bowl.
After about 15 minutes in the food processor, you will begin to see the oils separating and the consistency start to become creamy. This entire process should usually take about 20-30 minutes.
If you'd like your butter a bit on the sweeter side, add in a tablespoon of honey or agave syrup while processing the almonds. These are better sweet alternatives to sugar and will make the butter an even healthier treat!
Once you have made your butter, there are so many uses! Here is a great recipe in which regular butter can be substituted for its healthier cousin, your fresh, homemade almond butter!
Almond Butter Banana Bread
Recipe makes: one cake
1 1/2 cups flour
1/2 cup whole -wheat flour (if you don't have this available use 2 cups of all-purpose flour above)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon allspice (or nutmeg)
1/3 cup almond butter
1/2 cup honey (if your almond butter has honey in it, use less)
1 1/2 cups of mashed ripe banana
1/2 cup low-fat buttermilk or cow's milk
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (if you really like the taste of almonds)
2 tablespoons of chopped almonds
1 1/2 teaspoon of granulated sugar (with the big grains)
Begin by preheating the oven to 350 degrees (177 degrees Celsius). Place a baking sheet in the oven that has been sprayed or covered with a non-stick agent (or butter). Spray or cover a standard loaf pan with non-stick spray or butter as well.
Whisk together the flours, baking soda, baking powder, salt, cinnamon, and allspice in a large bowl. Then, create a hole in the center of the mixture to add in the wet ingredients.
Combine the almond butter and honey in a small bowl and heat in the microwave until slightly heated and combined, about 30 seconds. Let the mixture cool for a few minutes before adding it to a combination of the wet ingredients, the banana, buttermilk (or milk), egg and extracts. Add this to the flour mixture and combine well.
Pour the batter into the loaf pan and top with the chopped almonds and granulated sugar. Place the loaf on the baking sheet in the oven and bake for about 28-30 minutes, or until a toothpick comes out clean.
Remove the loaf from the oven and cool on a wire rack from about 10 minutes before removing the bread from the pan. Place the loaf on a plate to let it cool completely. When wrapped, the bread will keep for about 2 days at room temperature, and in the refrigerator for about 4 days. The bread can also be frozen and keeps for about a month.
Get ready to be amazed with wonderful taste and texture of almond butter!