Melia Marden

Almond Butter

Preparation info
  • Makes

    2 cups

    • Difficulty

      Easy

Appears in
Modern Mediterranean
Modern Mediterranean

By Melia Marden

Published 2013

  • About

If you have a food processor, you never need to buy nut butters. The consistency won’t be supermarket smooth, but you can really taste the raw freshness of the almonds in this recipe. I like to spread some on toasted multigrain bread with a little bit of honey for a quick, satisfying breakfast or midday snack.

Ingredients

  1. 2 cups (286 grams) raw whole almonds
  2. 2 teaspoons honey

Method

  1. Place the almonds, honey, and salt in a food processor and blend until well combined. With the processor running, slowly drizzle in the oil and continue blending until smooth.
  2. Store, refrigerated, for up to 1 week. Let the almond butter come to room temperature before using and stir to recombine the oils.