I adore nut butter. I was introduced to the classic pb&j while I studied abroad in Austin. When I was backpacking in Australia two Americans suggested having nut butter spread on toast with slices of banana and I’ve never looked back.
Have you ever tried almond butter? It’s a great alternative to peanut butter and it’s actually a little better for you (it contains significantly more fiber, calcium, potassium, iron and manganese than peanut butter, and about half the saturated fat, though a bit more total fat). Plus, don’t you love knowing exactly what’s in here? None of those added ingredients most nut butters have when you buy them commercially, just almonds, a pinch of salt, and a drizzle of oil.
Blend it to the exact consistency that you like and enjoy it with apple slices, on crackers, or do as I do and jazz it up by spreading some on toast and adding a sprinkle more sea salt and a drizzle of honey. I have it this way, along with slices of banana, almost every morning for breakfast. It’s simple and perfect.
Roasted Salted Almond Butter
- 2 cups / 263 g raw, unsalted almonds
- 1 tsp fine grain sea salt
- 1 tsp neutral oil (optional)
- Preheat oven to 300F/ 150C and put almonds on a large baking sheet in an even layer.
- Roast for about 20 minutes, until golden brown, stirring once or twice. Remove and let cool for 5 minutes.
- Add almonds to a food processor and blend until smooth. It should take 5-10 minutes depending on your machine. Add a little of the oil as necessary.
- Once smooth add the salt and process for another 1-2 mins until to desired consistency. Store in a glass mason jar in the fridge. It’ll keep for about a month.