Homemade Almond Butter
2 Cups Raw Almonds
Pinch of Salt
Yield: 1 Cup (about 16 servings)
Begin by roasting raw almonds in oven at 325°F for 10 minutes.
Once roasted, leave almonds to cool for a minute or two. Still warm, add almonds to high-speed food processor or blender, add a pinch of salt, and then blend until desired consistency. The longer you blend, the runnier the homemade almond butter will be.
Every 2-3 minutes, pause processor and scrape down sides.
Once you’ve obtained desired consistency, transfer to airtight glass container. Allow to cool completely before closing lid. Store in fridge for up to two months.
Note: Nut butter will separate over time. Simply stir well to combine before using.
Serve on toasted Martin’s 100% Whole Wheat Potato Bread or use in your favorite recipe, like this Protein Stuffed Almond Butter French Toast!
Recipe adapted from www.alphafoodie.com.