|Mmmm...Home Made Almond Butter|
I can hear you now: ...and just how, dear Scarlet, did you just happen to buy a 3 pound bag of almonds?
Well, you see, it was open house weekend at Sam's Club (still is, by the way), and I went looking for chia seed, because, you know, yum, and they didn't have any chia seeds, which was a huge disappointment, but in order to salvage the trip, I bought 4 items, only one of which was actually on my list, all from the same aisle, and it was the baking aisle, of course, and the almonds worked out to less than $4 per pound, which is a phenomenal price, so I bought 'em. And promptly divided them up into 1 pound portions and put them in the freezer, because 3 pounds of almonds might last me 6 months (unless AKD gets ahold of 'em--then they'll last about 2 weeks). I also have 2 pounds of walnuts (which will last significantly less time than the almonds) and 2 pounds of yeast (which will probably last til AKD's in college) in the freezer, along with 4.5 pounds of chocolate chips. But that's a story for another time.
So! As I was saying, I just happened to buy a 3 pound bag of almonds. And I really don't know what came over me. I was thinking about green smoothies, watching a show about hunger in America, and then all of a sudden I was making almond butter.
And you can, too. Here's what you need to do.
You get some almonds. And then, you whir them around in a food processor until they're the consistency you like.
|First it becomes crumbly. Keep going.|
|The almond butter forms a ball. Keep going.|
|Finally, the oils release and the almond butter is done. |
Add a pinch of salt, sweetener, or other flavors (chocolate almond butter, anyone?)
or add a bit of oil to make it more spreadable.
Enjoy! Next up: cashew butter...