try saying that 3x times fast.
this recipe for homemade super creamy almond butter tastes better than a bought one. it also costs about half the price so your tastebuds and your hip pocket will thank you.
2x ingredients. that’s all. plus a high speed blender or food processor. i’m not sure why i thought it would be so difficult. or maybe i was just lazy. either way, even sceptics will agree, this DIY butter is better.
let’s do this.
2x cups of roasted unsalted almond
1-2 tsp of pink rock salt (to taste)
pre-heat your oven to 160 degrees celsius and roast your almonds for 10-15 minutes, flipping them over at the halfway mark. let them cool on the tray and then add the almonds and salt to the blender/processor.
*note that it will need to be able to sustain up to 10 minutes without overheating.
you’ll need to scrape down the sides with a spatula to loosen the mix every couple of minutes. once the almond butter is smooth and creamy, you can chuck it in a jar and sprinkle on some extra salt, storing it in the fridge for up to 3 months.
eat it on toast. eat it out of the jar. lather it on your body.
you do you.