Almond Butter

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Here at the RealFoodSource we sell almond paste which is 100% organic ground blanched almonds and is such an excellent ingredient for easy gluten free baking, smoothies and sauces (do check out our free recipe ebook here for lots more ideas).  

Sometimes though it can be great to make your own homemade nut butters with additional ingredients added to the nuts to compliment the nut flavours and this recipe for almond butter is so delicious we just had to share!

All you need is a high powered food processor and a little patience, sometimes it’s a case of persevering when it seems that the nuts simply will not butterise, and then a few seconds later the miracle occurs! Most nuts can be used to make nut butters, due to the differences in oil content some blend more readily then others, for example macadamias blend into a butter within seconds and are a great basis for mix-ins. This recipe is also very similar to the coconut butter recipe previously posted, but the almonds make for a richer creamier consistency.

You can also make almond cream or yoghurt by mixing in water a little at a time until you reach the desired consistency. I served a dollop of almond yoghurt with sliced banana and a date sweetened granola.

* Note we use the word 'paste' when referring to a product that is 100% nuts whereas 'butters' always have other ingredients added.


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Recipe: Almond Butter

Makes one 300g jar


300g organic almonds (roasted or raw)

1 tsp coconut oil (if necessary)

Optional- pinch of sea salt, vanilla powder, melted cocoa liquor, coconut syrup (all to taste)


If roasting the almonds, place in a single even layer on a baking sheed (or two) and bake at 180C for approx 10 minutes until just beginning to release their flavours. 

Place almonds in a high powered food processor and blitz for 1 minute, the almonds should grind down finely and begin to release their oils. Scrape the sides of the bowl and blitz for another 1-4 minutes depending on power of your processor, scraping the sides of the processor bowl every minute or so. You should achieve a creamy smooth butter. Note: roasted almonds will blend more readily than raw, if you are having trouble achieving a creamy consistency add a little coconut oil to assist.

Once you have your base mix you can add flavourings as desired. If adding cacoa melt it prior to use so that it can be easily incorporated. Store in a sterilised air tight jar for up to 2-3 months.

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