This almond butter is so simple that it doesn’t need a recipe.
2 cups of raw almonds + food processor = raw almond butter.
It takes a bit of patience and about fifteen minutes of your time, plus the ability to scrape down the side of the food processor on the reg. You can’t just press go and walk away. But it’s worth it, I promise.
This batch turned out pretty dense. If you like it thinner, you can add a tablespoon or so of oil. I quite prefer it this way, though. Especially on pancakes.
If you’re looking for something with a more exotic flavor profile, check out Ricki’s recipe for flavored nut butters. I have been drooling over her concoctions for quite a while. This time, I was in the mood for something simple, raw, and requiring only one ingredient. Next time, I’m going for walnuts and chocolate, for sure.
In training news, I abandoned the training plan I was doing in favor of starting a new half marathon training plan. I have been lusting after longer distances again, and I’m thinking about running the Staten Island Half in October. I haven’t committed yet, but I figure I’ll train for it and see how I feel in a couple of weeks.
Monday’s run was 4 miles, and today I’ve got another four slated. It already feels good to be training for something longer, even if my really long runs are still a few weeks away. Happiness.
hey!
I stumbled upon your blog via our friend in common, Julia. This do it yourself nut butter has inspired me. I’m going to try this & blog about it on my blog tonight. I will link back to you as my inspiration.
How did I miss this post for this long? (please pingback/trackback so I can find you when you link to me!). You nut butter looks great (and as you well know, it is one of my favorite things, too) :) I find that you don’t have to add extra oil if you just have more (and more, and more) patience with it–just keep on blending, and eventually it will soften up. Then again, I have a pretty poweful food processor, so maybe that wouldn’t be the case with other brands. But walnut butter mixes up really quickly and becomes almost liquid in no time, no matter the processor!
Ah, Ricki, I’m sorry! How did I forget to send you a trackback?! My roommate and I have been experimenting with nut butters a ton since this post, and walnut is definitely our favorite because of how easily it turns into butter. She likes cashew a lot, too. Thanks for the inspiration, as always!