With this almond butter recipe, you'll turn one ingredient into a delicious, healthy cream. With step-by-step instructions.
With this basic recipe for light or dark almond butter, you never have to buy the cream from now on. Wonderful to vary, easy to prepare, and incredibly delicious.
Taste and Occasion
I love almond butter, not just for baking or spreading on bread but also for supping. Ok, the latter should perhaps remain the exception 😉 . But no matter for what purpose: With my almond butter recipe, you always have a reserve at home in the future.
Maybe you already know my alternative with nuts or the healthy Nutella? Making your own almond butter works on precisely the same principle. Just one ingredient is used in several stages to create a wonderfully aromatic cream - which you can refine as you wish. Although the recipe is easy, there are some pitfalls. For this reason, I've put together a FAQ box for you, where I answer frequently asked questions. Theoretically, you can buy the butter quite easily in a jar. But that's zero individual. And then there's the question of whether making almond butter yourself is cheaper. Definitely!
You can buy organic almonds for 1,50 € per 100g, and conventional ones are even cheaper. Ready-made organic purée, on the other hand, can cost 4.50 € per 100g. For a large jar, it al mounts up (even if the energy costs for the almond butter recipe are added, of course).
But the most important thing: I think the preparation is enjoyable. It's fascinating how simple, hard kernels become a great homemade, healthy almond butter. Light or dark, raw or roasted, neutral or sweetened. Your food processor or blender needs to be powerful, as mentioned earlier. However, many readers have had good experiences with less expensive units.
How to make the Almond Butter
Let's start: Spread the almonds on a baking sheet covered with baking paper and roast at 350°F/175°C for 4-8 minutes. They will start to smell aromatic after a few minutes. Be careful not to let them get too dark. Now, let almonds cool to lukewarm, and put them in a food processor or powerful blender. In several stages, first, chop and then grind them. After some time, crumbs will be formed as well as a kind of thick paste. Pause briefly every now and then to prevent the machine from overheating, and scrape the almonds from the sides.
To refine, depending on the purpose and taste, mix in a few tablespoons of oil, sweetener, and spices towards the end. In the end, fill into clean (!) jars and store in a cool place.
And that's how you'll succeed:
With the right equipment and enough patience, you can easily make creamy almond butter from a single ingredient. A regular blender is not enough.
There can be several reasons. Mostly it is because the appliance is too weak or because of the time. The almonds go through several stages: they are chopped, ground, first into crumbs, then into a lump, and finally into purée. The complete process may well take 10-15 minutes.
In any case, do not try to make it smooth with milk or water 😉 . That is guaranteed to go wrong. If necessary, you can eat the mass wonderfully as a kind of marzipan or use it for baking or in muesli.
First, put the kernels in a pot of boiling water and soak (without further boiling) for about 10 minutes. After draining, quench the almonds and let them cool. You can then skin them by hand or between two towels, but you must dry them well for further use.
In a cool place. It also works in the refrigerator, but it can become solid depending on the ingredient (e.g. coconut oil). Then, let it come to room temperature and stir it again briefly with a little oil if necessary. I also sometimes freeze the purée in smaller portions.
Yes, if you buy already ground almonds, you will be much faster. But: Because they are quite dry, you need more oil, and the consistency will not be optimal.
For the basic recipe
- 400 grams (2 ⅘ cups) almonds
Optional for refining
- 2 tablespoons oil
- 2 tablespoons sweetener
- 1 teaspoon cinnamon
- Spread the almonds on a baking sheet covered with baking paper and roast at 350°F/175°C for 4-8 minutes. They will start to smell aromatic after a few minutes. Be careful not to let them get too dark.
- Let almonds cool to lukewarm, and put them in a food processor or powerful blender. In several stages, first, chop and then grind them.
- After some time, crumbs will be formed as well as a kind of thick paste. Pause briefly every now and then to prevent the machine from overheating, and scrape the almonds from the sides.
- To refine, depending on the purpose and taste, mix in a few tablespoons of oil, sweetener, and spices towards the end. Fill into clean (!) jars and store in a cool place.
- Unpeeled almonds make a brown almond puree, and peeled ones make light purée. Theoretically, you can also use them raw. However, roasting gives the cream a better flavor.
- If you want a sweetened almond paste, you can use, for example, cane sugar, white or brown sugar, powdered sugar, erythritol, or xylitol. The amount is about 1-4 tablespoons, depending on taste.
- The oil should be neutral in taste, like canola or sunflower oil. Coconut oil also fits well. The optional amount of oil depends on the desired consistency.
By the way: If you want to eat your almond cream not only pure, on your bread, or in your muesli, I have many great uses for you under my recipes. For example, how about the vegan brownies, my no-bake granola bars, healthy protein cookies, or the low carb granola? I love the variety of creations. Like my homemade almond butter in general 🙂 …
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