Almond butter can be very expensive but almonds are really good for PCOS. What is there to do, but make almond butter at home! It’s really easy and much more cost effective than buying it at the store. Here is exactly how to make homemade almond butter.
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This is a step-by-step description with pictures of exactly how to make your own almond butter at home.
- Roast the almonds
If you have raw almonds this step is definitely necessary. Roasting the almonds releases the oils and makes it possible to blend them. Without roasting the almonds, it may be necessary to add a neutral flavored oil such as avocado oil to make the nuts form a smooth butter. Roast raw almonds on a baking tray at 180C/350F for 10 minutes, turning halfway through.
If your almonds are already roasted, warming them and then cooling them helps the nut butter form. They need considerably less time though. Turn them after 2 minutes and then check them again after two minutes. They should be plump and the skin will begin to split. Be careful not to let them burn.
- Allow the almonds to cool
Allow the almonds to cool to room temperature. The oils inside hold a lot of heat and when this is combined with the friction of the blades in the food processor, it might get hot enough to damage your food processor.
They also release steam if they’re blended while hot. This is not good because the added moisture will make the almond butter spoil faster.
When they are completely cool, put them in your food processor with some salt.
Process on high. The almonds will turn into a coarse flour pretty quickly. It will stay like this for 2-3 minutes which can feel like forever. Stop occasionally to scrape down the sides with a rubber spatula. Check the temperature of the mixture to make sure it’s not getting too hot.
- Continue to process
The almond meal will slowly start to clump together and form a soft ball. This will be quite heavy as it’s being pushed around by the blades, so the stronger your processor the better!
- Stop processing
Quite suddenly, your almond paste will turn into smooth almond butter. I love this moment, it’s like magic!
- Store homemade almond butter
Transfer your homemade almond butter to a glass jar. Ensure it is completely cool before placing the lid on it. You don’t want to trap any moisture inside because this will make it spoil faster. Almond butter will keep in the fridge for up to two weeks or until noticeable signs of spoilage appear.
In a study done on women with PCOS, women who ate almonds daily for six weeks had lower androgen and testosterone levels. Symptoms such as male pattern baldness and weight gain are often caused by high androgen levels, so almond butter may help control hormone levels.
Almond butter is high in healthy fats (mono unsaturated) which can aid hormone balance. This is because this type of fat can regulate appetite and may work to regulate the cells responsible for the body’s response to insulin.
Almond butter is great as a quick snack. Because it’s high in fat, it can help to keep you full until your next meal. It can be spread on a slice of apple for a low carb alternative to bread. You can cut an apple into slices as if it were an orange, spread almond butter in between and take it as an on-the-go snack. It’s also wonderful as a dip for carrot sticks.
I mostly use almond butter for baking. Here are some of the recipes on Lemon and Sophia that you can make using this delicious almond butter.
- Vegan Flourless Chocolate Cake
- Simple Keto Chocolate Almond Fudge
- Lemon Almond Muffins
- Sea Salt Chocolate Peanut Butter Truffles (replace the peanut butter with almond butter)
If you make this recipe, please let me know in the comments below! I love hearing what people think and what changes or additions you make. Please share this recipe with your friends and family!
How to Make Homemade Almond Butter
- Food processor
- Glass jar
- 3 cups /400g raw almonds (see notes)
- 1/4 tsp salt
- Preheat the oven to 350°F/180°C. Place the almonds on a baking tray. Roast for 10 minutes turning halfway through.
- Allow to cool completely before putting them into your food processor along with the salt. Process on high until a soft ball forms and scrape down the sides. It changes from whole nuts to almond meal very quickly but it takes about 3 minutes before it changed to a soft ball.
- Continue to process on high and suddenly the soft ball will change to smooth almond butter.
- Store in a glass jar in the fridge for up to two weeks. Make sure the almond butter is completely cool or steam will condense inside the jar and make it go bad quicker.