I’ve developed a serious addiction. It’s not a cheap addiction. That’s why I’m asking you, dear reader, to be my enabler.
I’m hooked on almond butter, the $8/pound kind that comes out of the little machine at the health food and gourmet grocery stores. It occurred to me that almond are cheaper than almond butter, and how hard can it be to make?
But I’ve Googled, I’ve experimented, and it never comes out particularly…well, spreadable. I’ve added coconut oil a la Nourishing Traditions, I’ve added flax oil (too much, which makes it a little bitter), but no dice — it’s still a thick, decidedly un-gooey mess.
Anyone out there have the answer to spreadable almond butter? Bueller? Bueller?
(Photo credit: elena’s pantry)
Nope, that’s one thing I’ve never had the desire to make! However, I’ve only recently discovered almond butter…YUM! Seriously better tasting than I ever expected. So once I buy a jar, or 4 of the almond butter, I may try to make my own. Hopefully by then you’ll have discovered a great recipe for it!
I have no idea how to make Almond Butter and I’ve actually never even tried it. But it sounds like I am seriously missing out and I think I will have to get myself to the health food store to buy some STAT!
If you have a Fresh Market, they have it.
I make a lot of different nut butters in my food processor. Generally they come out spreadable if I blend them long enough. But I’ve found if I add some macadamia nuts to another nut then it comes out runnier because the macadamias are high in fat. OK they are more expensive but it really works. My latest success was coconut and macadamia butter.
I have been making nut butters in my Vitamix. I find that it blends to the right consistency. My favorite so far was almond, pecan and walnut butter. Spreadable and very yummy.
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