A little while ago I was given a new food processor/juicer, this new kitchen gadget can do it all even dough but as great as this new appliance seemed it also seemed like it had to many bells and whistles for me, so I decided to keep using my old blender. That is until it decided to start smoking one day and I had to finally give it up. I decided that since the new appliance has so much it can do, I better read the manual first. I’m glad I did because it showed all sorts of great ideas that my new scary appliance can do, and this is how todays post came to be.
I made peanut butter before but decided to do a different kind of nut butter for a change. You can use different nuts, but you may need to change up the amount of oil for it. I had a lot of almonds so almond butter it was. Almonds have vitamin E, calcium, iron, omegas 3 and L-arginine so they are great for our brain, heart, skin, bones, appetite control, have been found to help with blood sugar control and your gut.
Plus, if you are looking for ways to lower your cholesterol almonds are high in monosaturated fats, these fats lower your LDL (bad cholesterol) and raise you HDL (good cholesterol) and of course if you have a peanut butter allergy, they are a great subsite for peanuts.
(I made sure to soke the almonds overnight, then I had to drain them. Other than that, this butter can be done in a short amount of time.)
Almond Butter:
1 1/2 cup of soaked almonds
2 tablespoons of oil (I used avocado, but you may use vegetable or coconut)
Flavorings cinnamon, nutmeg, salt, vanilla extract per taste
You may add a sweetener, I used honey, but you may use maple syrup or agave
Additional things to add to your butter are chia, pumpkin, sunflower or flax seeds
Add all the above ingredients to a food processor or blender. Blend until smooth or desired consistency. Store in container with lid in the refrigerator for a few weeks.