Almond nut butter

Prep: 10 mins No cook

Easy

Serves 10
Blitz up your own homemade nut butter for spreading on toast, filling pancakes or adding to sauces

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal158
  • fat15g
  • saturates1g
  • carbs2g
  • sugars1g
  • fibre2g
  • protein5g
  • salt0g
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Ingredients

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

Method

  1. 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.

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Comments (4)

revjames's picture

I used 259 grams of whole almonds ( with skins ) a good grinding of sea salt and 4 tablespoons of virgin coconut oil, which has added health benefits over olive oil, which is in itself a good choice. It seemed a bit thin when making it but off course coconut oil is semi solid at room temperature so solidifies quite hard in the fridge.

bars's picture
2.5

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.

hjlonsdale's picture
0

This is the one recipe of the Summer Diet Plan so far that has been a complete let-down, sad because the rest is so good! It needed far more oil than suggested and is still very dry and not spreadable, despite tasting good.

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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