Almond, cashew, coconut, and seed butters are some of my favourite things to eat every single day right now. They include protein, fats, nutrients (like magensium and vitamin E) and it’s a good alternative to those with peanut allergies! Since following the Elimination Diet (ridding myself of all common allergens for 21 days), homemade nut and seed butters supplied me with nourishment without any worries about bumping into additives.
Nut and seed butters have a wide variety of uses from spreading them onto your toast, adding them into a smoothie, or taking a spoonful after a savory meal (no? just me?) Although I do still buy some nut butters from brands like Wild Friends and Nuts to You, it is cheaper to make your own. Getting creative in your own kitchen assures that there is no added oil, salt, or sugar, and gives you the opportunity to play around with flavours. I’m on an almond butter kick right now and I don’t see it stopping anytime soon. Sure, call me basic, but I love everything Pumpkin Spiced and crave it all the time… Winter seems to be dragging on here in Vancouver with chilly temperatures and a tonne of rain so I feel I can justify pulling out these recipes a little bit longer. Almond butter AND pumpkin spice? Umm ya, sign me up!
This almond butter is extremely easy to follow! I used all organic ingredients and I always try to double check that my almonds aren’t prepared in factories that may also process peanuts. I am constantly keeping my eyes out for sales on almonds but generally will buy them in bulk from somewhere like Whole Foods. I have tried this recipe in both my food processor and Vitamix and both work perfectly fine although your blender will give you butter much quicker. Although I eat nut butters daily, I should note that you should eat this responsibly as you’ll hit your macronutrients for the day very easily with a delicious jar of this around 🙂
Let me know what you think!