**I have to preface this post with the fact that it was obviously written a few weeks ago, as I mention that I’m leaving for my weeding in less than a week, and guess what, I already told you yesterday that I just got back from my wedding!
Who doesn’t like peanut butter? I’m not sure I know anyone personally, but I’m sure there is someone out there 😐 While I really love peanut butter with almost anything, almond butter is just as good. I’ve been saving this recipe for quite some time, for no particular reason, except that I didn’t know when I’d have time to make it.
Seeing as though I am not working (oh yeah, big announcement!), I have found that I have had quite a bit of time on my hands. Funny how easily you can keep yourself busy when you’re not working. You start to wonder how you had time to get anything done before! Great news for me, we are leaving for our wedding in less than a week, and getting things ready has certainly kept me busy over the last few weeks. Finalizing menus, choosing wines, coordinating arrivals, list after list, and I suppose I should start thinking about packing sometime soon.
Anyway, back to the almond butter. I was a little skeptical as to if this would turn out well, but I had the perfect opportunity! My girlfriend, Kim (also famous on my blog for her sun-dried tomato guacamole), made a freaking delicious Pad Thai a few weekends ago at my bachelorette party weekend, and I’ve been dying to recreate it. Not only was the Pad Thai out of this world, but it was vegan and gluten-free. Could life get any better?
Kim’s sauce was made with almond butter, and so instead of buying some, I figured this was my calling to finally make this almond butter recipe I’d been saving for probably over a year. Funny thing is, it couldn’t have been any easier, and I thought it tasted delicious! Make up a batch and enjoy it on toast, sandwiches, cookies, by the spoonful or even in a Pad Thai recipe (I’ll post the vegan recipe soon, promise). You’ll love it!
Source: Adapted from Honey, What’s Cooking?
Servings: Makes 1 cup
2 cups raw, unsalted almonds
2 tbsp Sugar in the Raw Turbinado Brown Sugar
1 tbsp olive oil
pinch of salt
1. Add almonds into the bowl of a food processor. Process for a few minutes, stopping every so often to scrape down the sides. The mixture will first look like a course flour, but when processed for longer, will eventually form a dough, and finally a creamy butter. This could take anywhere between 7-10 minutes of processing. Just keep an eye on it and continue to stop and scrape down the sides.
2. Once the mixture resembles a creamy butter, add sugar, oil and a pinch of salt to taste. Pulse a few times to combine. Taste and adjust seasonings as desired. Transfer to airtight container and store in refrigerator for up to 2 weeks.