Roast Almond Butter
makes about 1 1/2 cups
If you’ve had almond butter from a health food store before and been disappointed, please don’t let that put you off. This roast almond butter packs enough flavour punch to take on peanut butter for the title of ‘king of the nut butters’.
The secret is to use almonds with their skins on and roast them just before grinding. A judicious seasoning with salt also helps.
500g (1lb) raw almonds
3-4 tablespoons neutral flavoured oil
1. Preheat an overhead grill. Place almonds on a tray and roast for 5 minutes or until they smell lovely and toasted.
2. Cool almonds.
3. Place almonds in a food processor and whizz until you have very fine crumbs.
4. Add oil and continue to process until it comes together as a smoothish ‘butter’. Taste and season.
Will keep for 3-4 months or more in the pantry and longer in the fridge. The biggest risk is of the butter going rancid. It’s a good idea to use super clean jars just to make sure you don’t have any salmonella problems.
peanut butter – replace almonds with shelled peanuts with their skins on.
pistachio butter – I’d probably skip the roasting step here to keep the pistachio flavour lovely and green.
pecan butter – replace almonds with raw pecans. Will be more susceptible to rancidity than almonds so keep in the fridge.
crunchy – coasrley chop a few handfuls of almonds. Stir through at the end.
Problem Solving Guide
gritty – make sure you get the nuts to a very fine stage before adding the oil.
oil separating – this is normal for natural nut butters, Just stir before using.
Needs an air tight container. I like glass jars but other jars would be fine as long as they’re super clean.
almonds, vegetable oil, salt
on toast – serves 1 – Heat 1 cup milk in a saucepan or microwave until just at a simmer. Remove from the heat and add 3-4 tablespoons hot chocolate mix. Whisk or whizz with a stick blender until frothy and smooth and the chocolate has melted.
almond hummus – whizz together a drained can of chickpeas, 3 tablespoons canning liquid, 3 tablespoons lemon juice and 3 tablespoons almond butter and a clove of garlic. Season generously.
roast almond sauce – combine equal parts almond butter, lemon juice and water for a lovely nutty sauce to serve with chicken or meat or fish, roast vegetables or falafels.
peanut butter replacer – pretty much use anywhere you’d use peanut butter.
almond satay sauce – combine 1/4 cup almond butter with 2 teaspoons red curry paste and 1 tablespoon soy sauce. Season with a little sugar if needed. Great on grilled or steamed veg or with grilled kebabs.