Healthy Almond Butter
Healthy Almond Butter - make your own! for 6mo+ #babyledweaners and the family ? All you need is almonds, an old empty jam jar and a 'S' blender or food processor ??? Super easy, no preservatives, healthy and you know what's in it! Only has ONE ingredient and that is ALMONDS ?? Allergy note: Note: Some infants will develop food allergies to some nuts. If there is any allergic reaction to any food, that food should be stopped and you should you should seek advice from a doctor with experience in food allergy. Do also note the latest recommendation from ASCIA states: “All infants should be given allergenic solid foods including peanut butter, cooked egg and dairy and wheat products in the first year of life. This includes infants at high risk of allergy. Studies show that this may reduce the chance of your baby developing a food allergy.
Ingredients
- *16 Ounces (3 cups) of raw Almonds *makes 1 Jar
Directions
- Step 1 Preheat oven to 175DC / 350DF. Spread the almonds on a tray lined with baking paper.
- Step 2 Place a tray of raw almonds Into the oven for approx 10 minutes (toss them half way to roast both sides) until a little darker in Colour.
- Step 3 Remove from oven and let the almonds cool until they are warm.
- Step 4 Grab your food processor or ‘S’ blender (I used the basic #philips #aventblendersteamer ), pour in all your roasted warm nuts and blend/process for 8-12min, as you process the nuts, pause to scrape down the sides when necessary. BE PATIENT – you think they will never ever blend but that creamy almond will soon appear.
- Step 5 Once the Almond Butter has been created, wait until cool and pour into a jar and refrigerate. This can last up to 3-4wks in the fridge.
- Step 6 Tip- don’t add water or any oils to it and don’t Give up blending. The nuts may look dry blending at the beginning but be patient the oils from the nuts will start to come out after a while of blending. There will be a couple of minutes where the recipe will look like it’s not going to work. Within the first few minutes, the nuts will be ground into a finer and finer powder, and eventually create a crumbly ball. It may seem as though your nut butter may never fully “butter.” But keep that machine running because within just a few more minutes, the dry mixture will release enough oils that a creamy spread will begin to form and swirl.
