Ever so often I read these amazing, supposedly healthy recipes, which have almond butter instead of normal butter added to it. Or even better, gras-fed butter. I’m sure there is a store somewhere out there in Zurich, where I can find almond butter – it might be even around the corner. To be fully honest though, I’m a) too lazy to look for it and b) it will probably cost a fortune because it is not a standard supermarket product. Then I thought, why not make almond butter myself? Easy said, easy done. Can you guess the main ingredient? Surely you can and yes, of course, it’s almonds. Really, all you need is almonds. If you want, you can add anything to it – be it cinnamon, sugar, honey, oil, chocolate or salt (the salt I really need to try next!).
All you need for this simple recipe is almonds (I used about 3 cups – around 550g), a food processor and most of all: patience. I had read the patience part before, when looking on how exactly to make this almond butter. Little did I know I have absolutely no patience when it comes to watching those almonds being stirred up. Again, all you need is the processor and the almonds – start with a good 2 handful of almonds to put in the processor. Depending on the size of it, you can add all I guess, though mine is not particularly large (from WMF – previously used to cut onions and herbs). The almonds will be shredded up within seconds, I can promise you that. Next you need to scrape down the almonds and start the processor again. Now do this again. And again. And again. And again. I bet now you understand were I’m getting at. It took me around 20-25 minutes. Be careful, if the food processor over-heats, you better give it some time to cool off.
After having to struggle with trying to be more patient, I finally got my almond butter after around a good 25 minutes. Done! Literally, not only was my butter done, but so was I. Done with my nerves for sure. The final outcome is, however, amazing. There is nothing to say about it. The texture becomes butter-like, quite creamy, almost liquid-y on top (from the oil that has been slashed out of the almonds). When almost done, I added one tablespoon of agave-syrup to sweeten it up a little. I suggest definitely trying it first though. I am happy with my result, though in the end think I would not have needed that spoon of agave.
I placed the almond-butter in this great jar and placed it in the fridge. I would guess you could keep it outside, though this way it stays good a few weeks. How long exactly, I cannot tell. I would suggest at least 6-8 weeks for sure. In the end, almonds do not get bad – such as eggs. In my kitchen, I can assure you it won’t last that long either way. Firstly, I will use it for baking as I have been looking into recipes and created my own ones and secondly, because you cannot imagine how great it tastes on pancakes! I’m sure you can guess how much I love pancakes. Well, now they are even better! Hope this recipe was some help to you – sorry for the major nonsense talking – and good luck with the patience!
Sorry about the lightning – it was quite late when I decided to take pictures. One of those last-minute-but-I-must photos, before indulging in it.