Homemade almond butter of any sort is simple and delicious. However, homemade roasted almond butter is next level. Think of that smell if you’ve ever roasted nuts in your oven at home, or bought some from a market stall. That is exactly the flavour that comes through when you taste it. I don’t think I can have my almond butter any other way from here on in!
If you’re like me and can’t live without an organic nut butter in your cupboard, you’ll know it’s not the cheapest product on the shelf. Some of them can be upwards of $15 and whilst I am supportive of paying a fair price for good products, I also think this is one thing you could save quite a lot on by making your own. It really is an incredibly easy thing to do and takes very little time.
The other benefit of course is being in control of what goes into your nut butter. There are many lovely brands these days but there are also those that still add unnecessary ingredients, which again is something you can avoid by making it yourself.
One kitchen item you will need to make this though, is an excellent food processor. I have a Thermomix and it handles the task with ease, but that’s not to say others won’t manage just as well.
Like me, I have no doubt once you taste your own homemade roasted almond butter, you’ll never be able to buy it again. What do you love to spread nut butter on? Let me know in the comments. It’s definitely gf toast for me. Enjoy!
Roasted almond butter
- 3 cups of raw, organic or pesticide free almonds, or your nut of choice (I used Honest to Goodness raw insecticide free almonds)
- 1/2 tsp salt (add more or less to suit your tastes)
- 1 Tbsp macadamia oil
- Pre-heat the oven to 180 degrees Celsius (350 F)
- Line a baking sheet with baking paper and spread the almonds out evenly in one layer
- Bake for 10 minutes, remove from the oven and stir on the tray then bake for another 5 minutes or until aromatic. You want that nice roasted smell to come wafting out the oven and the nuts should look golden brown. Leave them a little longer if they’re not or they won’t be crisp
- Remove from the oven and allow to cool slightly for a few minutes (you want them to be warm when blending as this helps the nuts release their oils)
- Place in a food processor along with the salt and blend on high for approximately 1 to 2 minute slowly drizzling in the macadamia oil (In a Thermomix, this was speed 7 for 1 minute, scrape down the sides then blend again on speed 6 for 1 minute). You may need to stop and scrape down the sides occasionally to fully incorporate all ingredients
- Store in a glass jar in the fridge