Thursday, 6 February 2014
Basics : Almond Butter.
Almond Butter, as with Coconut Butter, is something I use allllllll the time.
If you are in need of a snack, apples, almond butter and cinnamon. mmmmm!
When I was younger I was never much of a fan of peanut butter, I just didn't get the hype, I just didn't like it, in fact I recall it used to make me gag slightly.
Almond butter however, is in a totally different ball game. It's so useful as well, I really like to use it in making things like healthy fudge, cakes and added into sauces.
I've never seen Almond Butter in a shop, but they tell me that it does exist! Being that it is so easy to make, I don't really understand why you would buy it anyway, well, I do, but you know what I mean!
At the supermarket I just bought a huge bag of Raw Almonds from the foreign food aisle. Then I bashed them into the food processor, waited 15-20 minutes and bam! Almond Butter, ready to be used in recipes.
I don't even have a ridiculously overpowered food processor (I can dream. I can dream) so that is not an issue. I do like to give it a bit of a couple of minutes break when I scrape the sides of the processor down in five minute intervals. I'm not sure if this helps or not, but in my head I'm telling myself that I'm not letting the motor get overheated!
As a general rule, I've found that for every 2 cups of Almonds, you will have a yield of 1 cup of finished Almond Butter.
Now if you'll excuse me, I'm off to find some Rye Bread, a toaster, and some Almond Butter!