I love butters. Peanut butter, sunflower seed butter, almond butter..they’re all delicious. Since I have a new food processor, you better believe I’m making all of my own nut butters now. It’s so easy, and so so delicious.
After making some homemade almond flour, I had about a cup left of chunky almonds, so I decided to roast them up and make some almond butter. I made raw almond butter over Christmas, but I didn’t really like it as much as the roasted flavor (I liked it enough to eat it, though).
With just a bit of salt and truvia for flavor, this almond butter is delicious. I love slathering it on high fiber toast, mixing it into greek yogurt, or just eating it by the spoonful.
Almond Butter
makes 1 half-pint jar
1 cup almonds, toasted
salt, truvia, to taste
Toast almonds on a baking sheet under the broiler for about a minute, until golden (be VERY careful not to burn them). Allow them to cool slightly.
Pulse the almonds in a food processor until they are a butter consistency. Add the salt and truvia (I used a pinch of salt and two pinches of truvia) and pulse to combine. With a spatula, scoop into a half-pint jar. Store in the refrigerator.