Smooth, Whipped Almond Butter

I might be a bit of a nut butter fanatic. …as in, PB&J every morning for breakfast senior year of high school, type of fanatic. My fav will forever be peanut butter, but almond butter is a close second.

Have you ever used one of the fresh grind machines in a grocery store to make nut butters? Now you can do it at home! Yay!

This recipe is easy-peasy and leaves you with a jar of fluffy almond butter to use in many ways. Whipped nut butters are fantastic because they’re SO easy to spread and usually have less fat than non-whipped.

 

**Note:  This recipe is perishable and MUST be kept in the refrigerator. I will also perish more quickly than other recipes as it does contain milk.  Just like other things that you make at home, best to use it within a week or so.  Feel free to make it in smaller batches just in case 🙂

 

Whipped Almond Butter

Makes 1 2/3 cups (about 13 servings at 2 Tbsp each)

  • 2 cups whole, unsalted raw almonds
  • 1/4 tsp salt
  • 1 1/2 tsp canola oil
  • 1 1/2 Tbsp sweetener of choice (I used granulated Splenda)
  • 3/4 cup milk of choice (I used light soymilk)

Preheat oven to 350 F.  Place almonds on ungreased baking pan and bake 10-15 minutes, stirring occasionally. Nuts should look golden and toasty.

Allow nuts to cool slightly. Place nuts in your food processor and blend on low speed. (It will be very loud when you first turn on the food processor….cover your ears!)

Process 3-4 minutes, scraping sides of bowl often, until it looks like this:

With the food processor on, slowly drizzle in oil, salt, and sweetener. Keep on medium speed (mine really only has speeds 1 & 2) until it becomes almond butter, scraping sides of bowl throughout. This will take another 3-4 minutes.

Transfer almond butter to a medium mixing bowl. Beat on medium with a mixer and add milk 1/3 cup at a time. Beat until light and fluffy.

Store in the fridge and try to resist eating all of it straight out of the jar!

 

Nutrition Info~ 2 Tbsp serving size: 138 calories, 10.5g fat (2.7g polyunsaturated & 6.5g monounsaturated) 5.9g carbs, 5.9g protein

 

What is your favorite way to use nut butters?

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