Saturday, December 6, 2008

Almond Butter

I love almonds, as I can eat a 1/4 cup (which is a surprisingly large amount) per serving, which is quite a filling snack. They also have that added side bonus of (supposedly) helping to increase my HDL and lower my LDL counts, both of which will make my doctor happy. I used to eat the roasted/salted ones, but I've gotten into the habit of buying the roasted/unsalted, since cutting back on my sodium is also a good thing.

Recently, I got the idea that I should make my own almond butter, from seeing a video of someone making their own peanut butter and from when I worked at Godiva when I was 15, where I used to sneak almond butter domes from the back room every chance I could get. So here it is - one of the easiest recipes ever.

Almond Butter
1 cup roasted unsalted almonds
1/8 to 1/4 tsp salt
1 tbsp vegetable oil

Process the almonds and salt in a mini-prep until finely ground and clumping together. Add the vegetable oil in a slow stream while processing. Add more oil to thin out the texture, if you like. Keep covered tightly in the refrigerator.

That's it!