Almonds are one of the most nutritious nuts, when compared to the other nuts. Once again, Almonds are actually seeds and cannot be termed as nuts. They can help lower LDL cholesterol, reduce your risk of heart disease, and they contain healthy nutrients like manganese, magnesium, vitamin e, tryptophan, and many more. Almond butter is best suitable for those having allergies to peanut butter.
This recipe will produce approximately 3/4 cup of almond butter. Replacing the canola oil in the recipe with coconut oil will create a tropical flavor. Also, if you would like to create a sweeter butter, you can add 1 tbsp. of honey or agave nectar.
1 cup whole almonds
1 Tbsp. canola or vegetable oil or coconut oil
1/4 tsp. salt - adding salt is optional. This really depends on the usage of almond butter.
1. Preheat oven to 350. Spread almonds in a single layer on a cookie sheet and toast until the scent of almonds fills the air, about 10-15 minutes.
2. Place almonds and salt in the food processor and pulse until finely ground. Add oil and continue to process until the mixture begins to come together and stick to the sides of the processor bowl. Use immediately or store in an airtight container in the refrigerator for up to two weeks.