Almond and nut butters seem to be all the rage at the moment.
Added to smoothies, a topping for your overnight oats, include them in cakes or biscuits or the good old fashion way….in a sandwich.
Our story is a little different. We haven’t joined the almond butter fan club because it’s the “in” thing. Our 6 year old is allergic to peanuts, which makes life a little trickier. She’s still able to enjoy many different foods, we just have to be very careful reading labels amongst other things.
So……here’s a great replacement for peanut butter!!!
You’ll never buy it again when you see just how easy it is to make at home. And there are no additives or preservatives!!
200 grams Almonds*
2 tablespoons Coconut Oil
Pinch of Salt (to taste)
1 teaspoon of Raw Sugar (optional)
Few drops of Vanilla Extract
*I use natural almonds, but you can use roasted almonds or activated almonds.
Put all your ingredients in the Thermomix.
Of course you can use your food processor, blender, liquidiser or which ever pulveriser of your choice.
Blend on speed 9 for 2 minutes. Scrape down the sides of the bowl and continue blending on speed 9 for 3 to 5 minutes or more depending on whether you like your almond butter smooth or chunky.
The mixture will initially start off very grainy but, with patience, will eventually become a paste. You may need to add a little more coconut oil to get a smoother consistency.
This recipe makes a rather small delectable jar of almond butter, but feel free to double the recipe to suit. 🙂