Roasted Almond Butter

Roasted Almond Butter

The thought of making nut butter has always seemed quite the chore to me.  I must admit, I gave it a go over the weekend and proved myself very wrong.  Making nut butter is possibly one of the simplest things you could ever whip up in the kitchen.  And gosh, is it delicious.  For this week's recipe I have made roasted almond butter, however you can be as creative as you want with the nuts you use- pistachios, peanuts, cashews, hazelnuts, or a mixture would be delicious too.  

All you need for this recipe are the nuts of your choice, a good pinch of sea salt and a food processor.  Roasting the nuts gives a great depth of flavour and makes the butter a beautiful golden colour.  I recommend roasting the nuts, however if you want to make this a raw nut butter simply just blend natural nuts.

I eat nuts almost every day, whether it's grabbing a handful between meals or scattering them over a salad or a bowl of natural yoghurt.  I eat them because I just love them, and because they are a great nutritional addition to your diet.  Almonds are high in monounsaturated fats, which are the same fats found in olive oil that are associated with reducing the risk of heart disease.  They are high in vitamin E which has anti-oxidant properties, potassium and magnesium.  Almond butter is the way to go!

These quantities will yield a jar of butter approx 500mls.

INGREDIENTS
500g almonds, or nut of your choice
Large pinch organic sea salt

HOW IT'S DONE
Pre-heat oven to 180 degrees Celsius.  Place the almonds in a large baking tray and roast for 15-20 minutes, or until golden.  Let them fully cool, then place into food processor.  Blitz the almonds for 3 minutes, they will turn into a dry yet sticky crumb.  Scrape the sides of the processor bowl down and add the sea salt.  Blitz for another 3 minutes or until the nuts have turned into a glossy, silky smooth paste.

This rich almond butter is great on toast with avocado and lemon.  You can use it in baking, and is delicious drizzled on top of yoghurt and fruit.  It's pretty good spooned into a fresh medjool date- a great evening sweet treat!

Photography by Andy Stavert

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