ALMOND BUTTER (RAW RECIPE)
Steps:
- Powder nuts or seeds in a coffee grinder or Vita-Mix. The powder should be as fine as you can get it although a few chunks are OK. If using a Vita-Mix be careful not to blend too long as this will heat the nuts and denature the fatty acids. Chilling your Vita-Mix container beforehand and storing nuts in the freezer can help prevent heating. Transfer to a food processor. While processor is running, add oil one tablespoon at a time until desired consistency is reached. The consistency should be a little runnier than your normal preference as raw nut butters must be refrigerated which will cause them to thicken. The amount of oil you add will vary depending on the type of nut or seed you are using (some nuts have a higher natural oil content than others). Add seasonings as desired. Seasonings will depend on the type of nut butter being made. I have found that a dash of sea salt and a teaspoon of honey taste great with almond butter. When your nut butter is made, transfer into a glass jar and store in the refrigerator. Oil will separate during storage so stir before using.
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