I have a serious weakness for nut butters. Almond butter, peanut butter, cashew butter, you name it.
Before almond butter was cool, years ago, I satisfied my peanut butter craving with brands that were loaded with sugars, salt, cheap oils and preservatives.
No wonder my health was a mess.
When I experimented with cutting out sugar, I started eating the real thing.
Guess what? Nut butters are freaking fantastic with just nuts!
This one ingredient Roasted Almond Butter is a creamy treat, great to slather on a banana.
It’s also the perfect refrigerator staple for smoothies and baking.
Can’t say I haven’t been caught with a jar of this stuff, eating it Ben & Jerry’s pint-style.
You’ve been warned.
Roasted Almond Butter
Ingredients:
2-4 cups unsalted almonds
Directions:
Preheat oven 425
Line a cookie sheet with tinfoil. Spread almond across foil and bake for 10 minutes. Let almonds cool.
Process in food processor. At first, it will turn to dust. Scrape down the sides and continue to process. Do this several times. Have patience.
Stop when the almond oils have released and the butter runs smooth. This takes about 12-15 minutes. Place in container and store in fridge.