Made With
100% Whole Wheat Potato BreadIngredients
2 Cups Raw Almonds
Pinch of Salt
Yield: 1 Cup (about 16 servings)
Directions
Step 1
Begin by roasting raw almonds in oven at 325°F for 10 minutes.
Step 2
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.
Step 3
Every 2-3 minutes, pause processor and scrape down sides.
Step 4
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.
Step 5
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.
