It's inexplicable to me why almond butter costs 7-8 euros in the supermarket. Why is this butter so much more expensive than nut butter made from other nuts? With pistachios, it's understandable, of course, because pistachios are also quite expensive nuts. But with almonds? Why isn't it priced in the same range as peanut butter or hazelnut butter?
No matter what the answers to these questions are, you can easily make your own almond butter and save yourself some money.
I always like to use almond butter as a topping for porridge, semolina pudding or rice pudding, for example in my recipe for Chestnut Buckwheat Porridge with Wild Berries and Figs. The preparation is also very similar to my recipe for Healthified Bittersweet Chocolate Hazelnut Spread, because this is chocolate hazelnut butter.
What do you like almond butter best for? Tell me in the comments about it!
Ingredients
Instructions:
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Preheat your oven to 400 °F (200 °C). Line a baking tray with parchment paper and spread the almonds on the baking tray.
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Place the baking tray in the middle rack of your oven and roast the almonds for 9 - 12 minutes.
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Let the almonds cool down for a moment. Then transfer them to a strong food processor or blender. Blend the almonds until they turn into nut butter. You might have to scrape down the sides a couple of times to get a weil-mixed and even nut butter. You better blend the nuts for too long than too short to get really fine and runny nut butter.
Nutritional Information
servings 30
- Amount per Serving
- Calories 51kcal
- % Daily Value *
- Total Fat 4.58g8%
- Potassium 58.75mg2%
- Total Carbohydrate 0.37g1%
- Dietary Fiber 0.95g4%
- Sugars 0.38g
- Protein 2.43g5%
** The daily percentages are based on a 2000 kcal diet. Your daily figures might be higher or lower according to your caloric need.