Wednesday, 14 August 2013

Homemade Almond Butter


2 cups of raw unsalted almond (300g)

1. Start by pre heat your oven to 180 degrees celsius to roast your almonds. Just place them on a baking tray and roast for 7 minutes.

2. Let them cool a little and then put the almonds in you food processor. Cover with the lid and turn on.

3. After a minute or so it will look like this..

4. After another few minutes it starts to look like this..

5. At this point you will need to stop and push down the sides with a spatula a few times..

6. Don't lose patience! This is when the oils will start to release from the almonds after around 10-12 minutes..

7. Starting to look like almond butter..

8. Now you will have a lovely creamy almond butter which you will HAVE TO keep in the fridge. This stuff has ZERO preservatives, so if you do not refrigerate it will go bad quickly, and you could get unwell. I've stored mine in an airtight jar and it will last for up to 4 months.

89 calories per tablespoon | 7.4g fat | 0.6g sat fat | 1.4g carbs | 3.2g protein.

I took far too many photos but it just looks SO good!!

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