ALMOND BUTTER

imageVersatile, Paleo and super easy to make.

Used sparingly (should limit nuts to a handful a day), nut butters are a great high protein product to spread on your ‘bread’, fruit or veggies, or to add a spoonful to your smoothies or juice mixes. It also forms the basis of lots of Paleo biscuits

I don’t know why anyone buys nut butters. If you have a decent mixer or food processor that can handle the speed and heat that’ll need to be generated then you can save heaps of money…and I mean heaps. Plus you can control the amount salt or sweetener that goes in it. My almond butter version is one I make regularly, and if I can make it, it’s literally “fool proof” so please give it a go.

Suggestions: Feel free to leave out the date or alter the salt content, as well change the dry roasted/ raw combination; the dry roasted makes it a darker color and a stronger flavor. And be patient when you are whizzing. It takes a bit of time to get the oils to release and to get the texture right. Get ready to scrape down the sides of your whizzer often during the process. My recipe makes enough to fit in a medium sized jam jar + some to snack on afterward with a bit of celery.

INGREDIENTS

400g Almonds, raw and/or dry roasted (I do 1/2 and 1/2)

1 tsp Sea Salt

1 Date, Medjool pitted

PREPARATION

PLACE all ingredients in your food processor.

BLITZ at high speed until you hear it change from a teeth-grating buzz to a soft whir… Then whiz some more, say another minute.

TURN it off and scrape down the sides.

WHIZ and repeat every 30-60 seconds until you get the desired texture.

PLACE in a sealable container and refrigerate until needed.

Will last about 2 weeks.

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