I have little restraint when it comes to food that I can convince myself is healthy. This includes dates, malt loaf and pistachio nuts. Oh and yoghurt-coated apricots. That’s just yoghurt and fruit, right? I recently realised I’ve been spending a small fortune on tiny jars of cashew nut butter, as I scoff down the calorie-dense paste by the spoonful, straight from the jar. I’ve toured round all the different nut butters, including the slightly bizarre apricot kernel butter, and decided that my top two are definitely almond and cashew. But the fact remains that to buy them is horrendously expensive. So I found a recipe and decided to have a bash at making some.
Making my own almond butter wouldn’t be financially viable without Scoop Away, which is an amazing wholefood shop where you literally scoop everything into bags, which is then priced by weight. When I first discovered the shop, I went a bit over the top, buying lots of random things that I had never seen before, such as yoghurt coated honeycomb, in industrial quantities. Even now I visit the shop weekly, and have to reign myself in when faced with the yoghurt- coated section. So I scooped what seemed like a reasonable amount of almonds into a bag, later realising that I had bought over double the quantity needed for the nut butter, having lost all sense of proportion when scooping.
Making almond butter is ludicrously simple. You need a powerful food processor to get the creamy consistency, and simply roast the nuts in the oven for a few minutes, then put them in the food processor and leave them to it. I was convinced that it wasn’t going to work at first, as I just had ground almonds whizzing round the processor bowl for the first ten minutes. But then, suddenly, the oil is released and the almond powder mushes together to form the butter. One of my favourite things to do with the butter (other than eat it straight from the jar) is to stuff pitted Medjool dates with a spoonful, then put them in the fridge to set. In my experience, it’s impossible to eat less than five of these in one sitting.
Makes one large jar
400g whole almonds
Pinch of sea salt
Spread the almonds out on a baking tray and roast for 10 minutes. Leave to cool slightly, then put in the food processor and whizz for at least 15 minutes (have faith), scraping down the sides of the bowl occasionally. Store in an airtight container.
Recipe and the idea for stuffing Medjool dates with almond butter are from the Deliciously Ella blog.