By now I guess my passion for almonds should be obvious :) And considering the big success that my cantuccini post had, obviously I am not the only one who loves almonds.
Isn’t it amazing how many things you can make with these nuts, and in how many ways you can transform them? You can turn them into almond milk simply by blending them with water. While this one-ingredient almond butter recipe is even more stunning! The first time I made it, I could not believe that ground almonds could turn into a cream within a few minutes, just with the help of a blender without adding any additional ingredients. Trust me, if you have never made it before, you will be amazed! Once you have stored it in a jar, it will last several days. If it even lasts that long..:)
Almond butter is so versatile! I add it to smoothies, and I have mixed it with chocolate and pistachio creme which turned into a tasty spread for homemade crêpes! And if you don’t want any additional work, simply spread it on bread, or even better, scoop it out of the jar and eat it plain, the way it is ;)
The only thing I have tried and unfortunately didn’t work out was reusing the peeled and ground almonds leftovers from the almond milk. I let them dry very well in the pan and oven. But when I tried to blend them, all I got was almond flour.. I assume that there wasn’t enough oil left in those almonds to turn them into a cream. Hmm, not sure..Has anyone of you tried this? I would love to hear if it worked out!
- 400 g / 14 oz of almonds
- (optional: sugar or natural sweeteners)
- Roast the almonds in a large pan at medium heat for a few minutes. (Alternatively you can bake them in the oven for a few minutes at medium to high heat.) The roasting process is essential if you want to intensify the flavor and it will also release their oil faster during the blending process.
- Remove from the stove as soon as they get a little darker.
- At this point you need to let them cool off only a little bit before you pour them into the blender.
- Blend at medium to high speed. Depending on how powerful your blender is, it might take between 5 - 20 min.
- While blending clean the sides of the blender, if necessary. The longer you will blend it, the creamier it will get.
- Sweeten, if desired.
- Place into a jar with a lid and store cool for several days.
- I always use almonds including the peel. If you peel them yourself (by placing them for a few minutes in a pot with boiling water) make sure that you let them dry afterwards very well.
- Besides that it's just a matter of taste. When you leave the peel on, you will notice that it will add a slightly course texture to the cream.