We just returned from a trip to the U.S. where we visited family. It was great seeing the people we love, but it also feels so good to come back to the place that’s currently home for us—Copenhagen, Denmark. And really, home is wherever my Skat is.
I’ve been living in Copenhagen now for over a year with my husband on his diplomatic assignment, so I’ve had a good amount of time to experience and observe the many differences between these two great places—Denmark and the U.S. What’s interesting is that the longer I’m away from the U.S., the more striking the differences between these places become to me.
Being immersed in a foreign country has me considering and appreciating specific things that I think the Danes do wonderfully well. I’ll talk about this in an upcoming series of posts. A couple of posts will focus on cultural and lifestyle topics that I think are worth talking about! Another post will focus on the subject of food, its availability and consumption (since this is a food blog). So, stay tuned for that—I think you’ll enjoy it. If you’re on Instagram, come follow me. I’ll be posting pictures and Instagram Stories related to this series. I hope to see you there!
Speaking of food…let’s get back to this post which I’m so happy to finally share.
Today I’m going to show you how I make homemade almond butter in my food processor. It’s a 14-year old food processor and I’m running this sucker on a transformer. Nice, huh?
Not only will I show you HOW to make it, I’ll tell you WHY I make it and keep it as a staple item at home instead of peanut butter. You might be saying, “Why would I make almond butter if I could just buy it?” Good question. I have a good answer.
6 very good answers, actually!
- Homemade tastes better than anything you can get in a store.
- Homemade is fresher than anything you can get in a store.
- It takes 25 minutes to make (and that counts the 20 minutes you need to roast the almonds when you could be doing something else)
- When it’s homemade, you know what’s in it. JUST ALMONDS and no additives (or “crap” as I call it).
- While I do occasionally eat peanut butter, I opt for almond butter on a regular basis since peanuts naturally have a high mold content. So, I keep almond butter on hand instead.
- Natural organic almond butter is about $19.99 a jar in the U.S.! It’s almost the same price here in Denmark, but the jar is half the size. Ouch.
All you need is your food processor and organic almonds. I like to use exactly 3 cups of organic almonds. Any more than that can be too hard for the food processor to manage. Any less than that isn’t really worth getting the food processor dirty. 3 cups raw makes it worth your time while not working the machine too hard and yields about 1½ cups of creamy almond butter. Good, good, and good.
Preheat the oven to 325° and place raw almonds directly onto a baking sheet (with a rim) in a single layer. Roast for 8-10 minutes and then toss them around on the baking sheet. Roast for another 8-10 minutes or until fragrant. If your baking sheet is small, roast the almonds in two batches rather than one.
I roast the almonds at 325° because this temperature allows the nuts to get soft. I tried roasting them at 350° and thought the almonds browned too quickly, and didn’t allow them time to soften. All ovens are different, so do what works best with your oven. You’re looking for the nuts to be fragrant, warm, and softer than they were when you put them in the oven.
Once roasted, put your almonds into the food processor and process. It’s easier for the food processor to break down the almonds when they’re warm. (top left photo) Start processing. After 2 minutes, it’ll look sandy. (top right photo). Stop processing to scrape down the sides. Then resume. At about 3 minutes, it’ll just start to transform from “sandy looking” to something that begins to resemble almond butter. (bottom left photo). This will continue for minutes 3-4. Again, scrape down the sides when needed. Once you hit 5 minutes, it’ll be done. (bottom right photo). My food processor gets the job done in 5 minutes. Having said that, all food processors are different. Yours may take longer or shorter. Just watch it and stop processing when it’s the consistency you like.
I don’t like adding salt to my almond butter since I sometimes make a dipping sauce with it using other ingredients that are already salted. But do what you like! I also don’t like to sweeten my almond butter. If you decide one morning that you would like cacao or cocoa powder in your almond butter, then just mix it into a small bowl for that serving. If you want cinnamon, then just sprinkle it on top. The day I photographed this I mixed up some almond butter with some cacao powder and some cocoa powder.
I threw it on a rice cake with a strawberry on top. You could also put some sliced banana, unsweetened coconut flakes, ground flax seeds, or hemp seeds on top. Use whatever you have in the house.
Or…perhaps just a spoon to eat the almond butter will do. Sometimes that’s all you need.
Enjoy! (If you have a nut allergy, you might like my sunflower seed butter, which is nut-free and equally as creamy and yummy.)
Homemade Almond Butter
3 cups (420g) raw organic almonds
- Preheat the oven to 325°. Place raw almonds directly onto a baking sheet (with a rim) in a single layer. Roast for 10 minutes and then toss them around on the baking sheet. Roast for another 10 minutes or until fragrant. If your baking sheet is small, roast the almonds in two batches rather than one.
- Once roasted, place the almonds into a food processor and process. It’s easier for the food processor to break down the almonds when they’re warm. So get them into the food processor at this time.
- Start processing. After 2 minutes, it’ll look sandy. Stop processing and scrape down the sides. Then resume. At about 3 minutes, it’ll just start to transform from “sandy looking” to something that begins to resemble almond butter. This will continue for minutes 3-4. Scrape down the sides when needed. Once you hit 5 minutes, look for the almond butter to be smooth and creamy. All food processors are different. So, yours may take a longer or shorter time. If it’s not done after 5 minutes, simply process it for a few more minutes until it’s the consistency you like.
- Store in a glass container in your refrigerator.
- I recommend using exactly 3 cups of almonds. I’ve tried using 4 cups and the food processor seems to have to work a little too hard for my liking!
- Don’t be afraid to stop the food processor for 15-30 seconds just give it a break if you are worried about your food processor working too hard. It won’t affect the almond butter. Just pause and then resume.
- Use a spatula that you don’t care that much about. It can get nicked on the food processor blade.
- Definitely store this in the refrigerator since almonds contain fat. It can go rancid if stored in warm temperatures for long periods of time. We eat each batch within 3-4 weeks. So, I know it’s good for at least that long!
- If you have a nut allergy, you might like my sunflower seed butter, which is nut-free and equally as creamy and yummy.
Nutritional Information Per Serving (1 tablespoon): 103 Calories, 9g Fat, 0mg Sodium, 3g Carbohydrates, 2g Fiber, 2g Sugar, 4g Protein
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