This honey roasted almond butter recipe easily replaces store bought.Whether you can easily buy a bottle of honey roasted almond butter or not there is so much satisfaction in having control over exactly what goes into our bodies.
Why make your own almond butter?
Like myself you may choose to make your own almond butter if :
- You cannot purchase almond butter where you live : I started making almond butter at home out of necessity. Neither the supermarkets nor the health food shops here in my town sell almond butter. Sometimes I get pretty upset when I can’t buy certain foods here but then I try to see the upside and thank God that I am a DIY kind of girl. Not having easy access to certain foods, like almond butter, has forced me to learn to make them myself which is awesome because I get to customise it as I see fit.
- The only store bought almond butter you can buy is full of junky junk ingredients : For sure homemade versions are way healthier. A good quality almond butter like this tends to cost an arm and a leg.
Honey Roasted Almond Butter Recipe with Blanched Almonds
I choose to use blanched almonds when making this honey roasted almond butter recipe. Reason being that almonds along with other nuts, grains and legumes contain phytic acid.
What is phytic acid?
Phytic acid is found in the skin of the almond so by using blanched almonds you can bypass consuming this ‘anti-nutrient’.
What’s the problem with phytic acid?
Phytic acid can bind minerals, iron, zinc, and manganese in the gut before they are absorbed. Once bound, they are excreted through waste. If you’re slightly anaemic, as I am, that’s not good news.
The case for phytic acid
Don’t go and throw away all the nuts in your pantry just yet though. Humans can tolerate a moderate amount of phytic acid and despite its pitfalls there are potential benefits to phytic acid. This article sums up the pros and cons of phytic acid wonderfully. Please take a few minutes to read it.
How to make Homemade Honey Roasted Almond Butter?
Making honey roasted almond butter is pretty simple, it only requires
some a lot of patience. Just count your blessings you don’t have to stop and photograph each step like I did.. 🙂
Here’s you you do it!
Step 1 : Evenly coat almonds with honey and place on a silicone baking mat or a baking sheet lined with parchment paper. Roast the nuts in the oven for 10 minutes. Roasting really brings out the flavour of almonds.
Honey Roasted Almond Butter – The stages of Processing
Stage 1: Coarsely chopped
Stage 2 : Nuts are finely ground and begin to pull away from the sides of the food processor
Stage 3: Nuts are becoming a homogeneous mixture
Stage 4: This is where it gets scary and you might start swearing but hold on… this is the point of no return 😉
Stage 5: Mission Accomplished!
When you have a smooth, creamy mixture your honey roasted almond butter is ready to be bottled. Before you do that bump up the nutritional value by adding a couple of tablespoons of Omega Seed Sprinkles and pulse to combine. You could also add some spices like cinnamon and nutmeg, I just never know how I’m going to use the almond butter so I prefer to keep the taste fairly neutral.
You can continue to process the almond butter until it reaches the consistency of your liking. The longer you process it the thinner it gets.
Won’t you try to make your own almond butter?
Know someone who loves nut butter? Please share this post to give them a chance to try out the recipe too!
Honey Roasted Almond Butter
- 2 cups raw blanched almonds
- 2 tablespoons raw honey
- 2 tablespoons Omega Seed Sprinkles
- pinch of sea salt
- Preheat oven to 350°F/175°C
- Line a baking sheet with parchment or a non-stick mat.
- In a large bowl mix the almonds together with honey to coat evenly.
- Spread the almonds out in a single layer on the mat.
- Roast for 10 minutes.
- Remove the almonds from the oven and place them straight away into the bowl of your food processor. Do not allow the almonds to cool or they will be stuck.
- Add the salt and begin processing.
- The nuts will go from coarsely chopped, to crumbly, to finely ground.
- Continue to process the nuts until the oils are released, and a smooth, creamy mixture is formed. At that point add the 2 tablespoons of Omega Seed sprinkles. Pulse to combine.
- Transfer the almond butter to an airtight glass container and store at room temperature or in the refrigerator.
- Keeps for 1 month.