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Almond Butter

Published September 5, 2013 by jenmatteson

**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 ūüėź ¬†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.

Almond Butter

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.

Almond Butter

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?

Almond Butter

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!

Almond Butter

Almond Butter

Source: Adapted from Honey, What’s Cooking?
Servings: Makes 1 cup

Ingredients:

2 cups raw, unsalted almonds
2 tbsp Sugar in the Raw Turbinado Brown Sugar
1 tbsp olive oil
pinch of salt

Directions:

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.

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