almond butter

A recipe 2 days in a row? We can thank Mr. Washington for that – I have a bit more time to whip something up. Happy Presidents’ Day… here is some almond butter.

I love making things at home rather than buying them because I know exactly what is in it. There’s no mystery ingredients and I can be confident with what I’m consuming. I also love it because it makes me appreciate my food more. The time + effort it takes to make something really allows me to enjoy it rather than stuffing it in my face within 2 minutes.

almond butter | park street posts

Plus, I think he who pays for groceries likes it when I am able to make something at home rather than paying more than $10 for it! So it’s a win-win-win.

This almond butter was incredibly easy to make. I think I put it off in the past because I’ve made almond milk and that was a PAIN. It was time consuming and I made a big mess. So, naturally,  I assumed anything that involved almonds would be just as daunting.  Not true at all.

It turned out delicious + creamy. And did I mention it is easy to make and costs a fraction of the price of buying it? You just grab 4 cups of almonds and toss them into a blender or food processor.almond butter {park street posts}

Blend them up until they get creamy-like. It’s probably about a 4 or so minute blend total. Half way through the almonds turn powdery.

almond butter {park street posts}
They’ll get a little less powder-like and you slowly pour in ¼ cup saffola oil and blend/process it some more.  And then it turns creamy!

almond butter {park street posts}

Then you put it in a jar and eat it with everything!  Oatmeal, bread, fruit, green muffins… a spoon?

almond butter {park street posts}

4 C. almonds
¼ C. saffola oil (I’m thinking you could swap out the oil for a little water or  maybe honey)

1. add almonds to blender or food processor and blend until powdery and slightly formed together

2. add oil and blend for about 1 more minute, until almonds are creamy



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