Almond Nut Butter
Nut butter has exploded in popularity over the last few years. I've never liked peanut butter, in fact I really dislike it, so I was (again) late to the nut butter party. It is full of protein and healthy fats, but can be eaten as a dessert to curb the sweet cravings.
About a year ago I tried some, and thought it was really tasty, but too expensive to justify buying for adding to smoothies or topping on my porridge. So, I looked in to making my own, tried many different recipes, and this is best result.
Before you read any further, If you don't have a heavy duty food processor (mine is a Magimix), then you may struggle to break down the nuts, and it can often break machines so do be careful.
This is not my recipe, and I have very slightly tweaked the amazing recipe from Angela Lidden's Oh She Glows Cook Book (@ohsheglows), which I bought after following her on Instagram for a while. Her book contains 100 plant-based and vegan recipes. I am not vegan, but I have found it a fantastic resource for meal suggestions whilst I have been reducing my dairy intake.
So, whether you would like to make this to top your porridge, add to your smoothie, spread over your toast or spoon directly out of the jar, it is cheaper than buying it and tastes even better once you've made it yourself.
The initial purchase of ingredients may cost more than buying a single jar, but it makes the equivalent of 2 jars of Meridian nut butter (approx 300ml) and the ingredients you buy (except the nuts themselves, unless you buy in bulk) can be used again and again.
315g raw almonds
2 tablespoons of maple or date syrup
2 tablespoons of pumpkin or flaxseeds, whichever you prefer (pumpkin will give more crunch)
2 tablespoons chia seeds
1 teaspoon of ground cinnamon
1 teaspoon vanilla extract (not flavouring)
2 teaspoons of coconut oil - I tend to melt down the solid oil until it just liquifies, then add.
pinch of sea salt (I use Maldon as I like to get a salty crunch on occasional mouthfuls)
1. Preheat your oven to 150 degrees (300 Farenheit) and line a baking tray with parchment paper.
2. Stir the maple or date syrup into the almond and mix until they are all covered. Pour the covered almonds onto the parchment and bake for 20-25 minutes, giving them a shuffle after 15mins.
3. Once the almonds are smelling lovely and have slightly coloured, remove them from the oven and let them cool for 10 minutes or so. If you like your nut butter crunchy, set a small handful aside for later, otherwise pour them all into the food processor and blend for a few minutes.
4. Add in all the other ingredients and continue to blend the nuts until the butter is smooth. You'll probably need to scrape the mixing bowl several times to ensure everything is combined.
5. If you'd like your butter crunchy then chop up the reserved almonds and mix them in by hand.
6. Decant into jars or an airtight Tupaware. I prefer to keep mine in a cupboard as it stays runnier, but it can be kept also in the fridge and will be good to eat for up to 2 months (i've tried and tested that, although it would never normally last that long!).
I hope you enjoy making this and find it tasty. It is such a good way of adding protein and natural sugars to your breakfast, as well as using in a snack. As said previously, I take no credit for this recipe, and highly recommend Angela Lidden's book.
Let me know what you think!