So last week I made a small batch of cinnamon almond butter. It is absolutely delicious!
This almond butter is great to add to a breakfast smoothie (like this one from Farm Fresh & Active), to eat with celery or just to spread on something delicious! I've even stirred a bit into my oatmeal.
And it is super easy to make! All you need is a food processor (or a pretty tough blender) and some almonds. I've made this in both my GE Personal Blender (like a magic bullet) and my food processor, depending on the size of the batch - the larger batch is too large for the personal blender. You could also add cinnamon (yum!) or dark cocoa powder (double yum!).
Here is my personal blender - this was too big a batch for the personal blender. I used 1 cup of oven roasted almonds in the small batch - and it was perfect. For today's large batch I used 1.5 cups. I like the Oven Roasted almonds - these have sea salt, but I would probably get unsalted the next time. Your homemade almond butter is less sweet than store bought butters because it has no added sugar - it also has no preservatives or chemicals!
I transferred these to the food processor because the blades kept getting hung up - there just wasn't enough room for the almonds to move around in the smaller blender. If you want to add cinnamon - add it with the almonds - I used 1/2 tsp of cinnamon for 1 cup of almonds.
Whirl all the almonds (and cinnamon or cocoa powder). It will seem like forever. First it chops up the almonds, then it gets a bit powdery. You might find it sticking to the blade. It doesn't hurt to stop and scrape down the sides/clean off the blade.
The next stage is that it will start to get crumbly - like a crumb topping with some sticking together. Again, scrape down the sides and the blade.
Be patient. It will start to stick together but it takes time - several minutes for a pretty good processor. My little one takes about 6 minutes total. Scrape down your sides and blend a little more after it starts to look like butter.
Delicious! My 1.5 cups of almonds made a half-pint jar of almond butter. I store it in the fridge and use it about a tablespoon at a time.
This plan of making the nut butters works with almonds, peanuts and other nuts! I want to make it with cashews next.