Almond Butter

Almond butter is my favorite out of all the nut butters. It truly tastes so good on so many different things. I love it on smoothies. I love it on toast. I love it with bananas. I love it on toast with bananas.


One of my favorite things about it is the slightly grainy almond texture it has. This homemade version captures that perfectly and even gives you the freedom of adjusting the crunchiness or creaminess to your liking.


Nut butters often come in wasteful plastic packaging and have some questionable ingredients inside. This recipe allows you to skip on the plastic while keeping the ingredients simple, likely even already in your kitchen.





Yield: enough for a loaf of bread

Ingredients:

1 Cup Almonds

4 Tablespoons Coconut Oil

4 Tablespoons Hot Water

1 Tablespoon Honey or Maple Syrup (optional)

Pinch of Cinnamon (optional)

Pinch of Salt


Instructions:

  1. In a food processor, grind the almonds and coconut oil until you have roughly chopped almonds.

  2. Add in the water and continue to process.

  3. Add in the honey/maple syrup, cinnamon, and salt.

  4. Serve in smoothies, on toasts, etc.


Notes:

  • I don’t think the coconut oil gives the almond butter a very coconutty taste, but if you are sensitive to the flavor, canola and vegetable oils work just fine.

  • Both honey and maple syrup can be used. Keep in mind, there is controversy over whether honey is considered vegan or not.

  • Feel free to adjust the amount of sweetener. I prefer to only add a tablespoon of the honey to the almond butter itself, but drizzle on extra honey when eating on toast.

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