Homemade Almond Butter
Last night, I put on the hat that is both frugal and fit and decided to try my hand at making homemade almond butter!
First, I Googled “homemade almond butter”. How did people ever try new recipes before the advent of Google?
A few I found all basically had the same formula: Take 1 cup of almonds, roast them in a 300 degree oven for 15 minutes, and blend them in a food processor with 1 tsp of sea salt and 1 tbsp of oil until it reaches the desired consistency. Sounds easy, right?
After the initial pulse of the almonds and salt together, it began to come together quite nicely. It was fun to watch it become just like store-bought almond butter. Yes, this is how I get my jollies.
Every 15-30 seconds, I’d stop and scrape the sides. This turned from almonds and salt into bona fide almond butter in a matter of about 5 minutes. Not bad, eh?
The only problem was that it didn’t taste very good.
I blended them when they were still warm from the oven, which gave the kitchen – and the entire house – a “popcorn” smell. Husband commented that it smelled like a movie theatre. That is not necessarily a bad thing. But this recipe just turned out WAY too salty. Also, the roasted almonds seemed too roasted, if that makes any sense. They weren’t even that dark after I roasted them! I was pretty disappointed. That is just par for the course when one is trying experiments to be frugal and fit! It is a tough job, but someone has to do it.
I would like to try this recipe one more time, by using raw almonds, no salt, and 1/2 Tbsp of oil. If that fails, I will abandon the project altogether and buy shares in Maranatha 😉
So for breakfast this morning, I had a Green Monster and a slice of toast with the homemade almond butter.
The smoothie was as tasty and refreshing as ever!
- 1 cup of 1% milk
- 1 sliced, frozen banana
- 1/2 cup peaches
- Lots of baby spinach
At least it looks good, right?
The moral of this story is that you win some and you lose some. But at least you get a blog topic out of the deal, right? 🙂