Almond nut butter

Almond nut butter

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(2 ratings)

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Cooking time

Prep: 10 mins No cook

Skill level

Easy

Servings

Serves 10

Blitz up your own homemade nut butter for spreading on toast, filling pancakes or adding to sauces

Nutrition and extra info

Additional info

  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
158
protein
5g
carbs
2g
fat
15g
saturates
1g
fibre
2g
sugar
1g
salt
0g

Ingredients

  • 250g blanched almonds
  • 2 tsp mild oil such as coconut, almond or olive oil

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Method

Put the almonds in a food processor and blitz on high speed until finely chopped and the nuts have come together to form a thick ball. With the processor still running, add the oil, 1 tsp at a time, until the mixture is a smooth, glossy paste – about 7 mins. Spoon into a clean jar, and keep tightly closed and refrigerated when not in use. Will keep in the fridge for up to 3 weeks.

Recipe from Good Food magazine, July 2014

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Comments

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hp91xs's picture
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I agree with the first post - I used 200g of flaked almonds (2 packs) tried with 2 tsp of mild olive oil but it had a consistency of unbaked crumble. Added more, about 2tbs in all, and then had a 'dry' version of peanut butter, spreadable with a lovely mild nutty flavour that didn't stick to the roof of your mouth like 'claggy' peanut butter.

garnold's picture

2 tsp is not nearly enough to make this almond butter, looked more like breadcrumbs- ended putting in lots more olive oil- not sure what it's going to taste like yet though!!

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