I love peanut satay sauce. Like, really love it
I don’t think it is satay unless my meat skewers are drowning in that thick, peanut-y, with a hint of sweetness, sauce
Yum Yum Yum!
But I don’t like peanuts. How does that work?
Sure I’ll eat them as part of a nut mix to accompany the afternoon beer but, on their own, no.
And don’t even get me started on peanut butter: get that stuff as far away from me as possible!
Although I’ve had a very happy life, despite my lack of peanut butter, I do look longingly at peanut butter related recipes and think that sounds amazing. If Only I liked peanut butter
Enter Almond Butter.
I needed almond butter for another recipe to be posted this week and, after hunting through the aisles of several supermarkets with no success, it seemed easier to make my own.
First of all I found out how incredibly easy it is to make (1 ingredient and just 20 or so minutes of your time) but, secondly, I found out how tasty this stuff is.
Tasty enough to use as a butter substitute. Tasty enough to spread on toast
And suddenly I get what all the fuss with peanut butter is about, I just like it with almonds instead.
And, just incase you were wondering:
AB&J sandwiches (Almond butter and Jam) = Yes Yes Yes!!!!!
I now have so many recipes to try substituting almond butter for its peanut relative. How cool is that?!?!?
But first, it’s time for you to make your own almond butter
This Recipe makes about 1 Cup of Almond Butter: Place 2 Cups of of raw almonds into your food processor. Turn it on to hight power/ full speed. (You may want to cover your ears; until the almonds have been broken down a bit, it sounds like a pneumatic drill)
After about a minute the contents of your food processor should look like very coarse almond meal. Continue processing, stopping every few minutes to scrape the sides of the bowl
After five or so minutes, the contents will resemble coarse, sticky almond meal
After 10 to 15 minutes (just about long enough for you to think that almond butter is never going to form and you’ve had quite enough of the sound of your food processor) a change will happen to the almonds.
From the spinning blades they would have heated up considerably and released their oils. The almond mixture will come together into a large ball and fly around your food processor (depending on the size of you food processor, you may need to hang on to it; mine almost flew off the table!)
A few minutes more and it begins to look like butter. It’s all good, keep going it’s only a few more minutes
A few minutes later and it will have a creamy-like consistency. The longer you blend it for, the creamier it will get.
Place into a jar, or other air tight container, and store in the refrigerator for 2 – 3 months (I guarantee you it will not last that long!)
Note: The time taken to make the almond butter greatly differs from the amount or raw almonds you use, the size and power of your food processor.
On a cold winter day, when the almonds were left on the counter over night, the process took me almost 45 minutes. Today, with warmer weather, that time was reduced to about 25 minutes. If you warm the almonds in on oven first (at 180°C for about 5minutes) and the process will be even quicker.
The key to making amazing almond butter is patience. The magic will happen, you just need to give it time.
Now, time to make some toast….