So I guess I’m a little late the party, but I’m hooked on almond butter, especially now that I’m making it myself. Peanut butter has long been my go-to snack, but recently almond butter has emerged as my healthier alternative. Almond butter, in my opinion, is not only equally delicious (if not better), but is also more nutritious. One of the first things you’ll discover when you research the health benefits of almond butter is that it is good for your heart. It is rich in monounsaturated fats, which are the type of fats that reduce levels of cholesterol and decrease the risk of heart disease and heart-related ailments. It is also known for lowering blood pressure because it can decrease cholesterol levels. Apart from that, almond butter contains calcium, potassium, and magnesium, which are effective in reducing blood pressure. Almond butter can even help control levels of blood sugar in your body by reducing the sudden increase in blood sugar and insulin which usually happens after you eat a meal loaded with carbohydrates. You can find almond butter in most grocery stores, and a few of them even have grinding stations so that you make your own right in the store. I find it easiest to just buy the raw almonds and make it at home with a food processor. It only takes a few minutes to make and you can create your own version by adding a bit sea salt, honey, agave nectar or maple syrup, and grinding to a crunchy or smooth consistency – whichever you prefer.
Homemade Toasted Almond Butter
2 cups raw almonds
¼-3/4 sea salt, optional
2 teaspoons honey, agave, maple syrup, or to taste
1. Adjust oven rack to center position and preheat to 350 degrees F.
2. Spread almonds on rimmed cookie sheet and bake until fragrant 5-7 minutes, remove from oven and cool completely.
3. Transfer almonds to the bowl of a food processor and process for 6 – 8 minutes or until the consistency is smooth. Stop the machine a few times to scrape down the sides of the bowl as needed.
4. Sprinkle sea salt and sweetener (if using) over top and process to combine.
5. With a rubber spatula, scrape the almond butter from the work bowl into a jar with a tight fitting lid. Store in the refrigerator for up to 4 months.