Almond butter

Almond butter

By
From
Top With Cinnamon
Makes
290 g
Photographer
Izy Hossack

The most basic of the nut butters made even more basic – the almonds are left untoasted. I’ve found that some almond butters can taste bitter or are too strong to use subtly in baked goods because the nuts are toasted first. I mean, dang, I just wanted to try to sneak some butter out of these cookies and get some healthy fats in that dough, not make it taste like a peanut butter party. This spread is plain and buttery so is perfect for adding creaminess (without the amount of dairy or saturated fats that are present in dairy) to everything from soups to muffin batters.

Ingredients

Quantity Ingredient
290g almonds

Method

  1. Place the almonds in the bowl of a food processor. Blend for 10–20 minutes, stopping to scrape down the sides of the food processor as needed. The nuts will become mealy, then start to clump together and eventually will smooth out into a more liquid texture. Store in a clean, sterilised jar (it will keep for up to a month in the fridge).

Note

  • If you want, you can add maple syrup, sugar, honey or agave syrup and salt to taste, once the nut butter is made.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again