A friend of mine told me how to make almond butter - or almond spread - a while ago and I've been making it ever since. This batch used 3 kgs of almonds, roasted in a 180deg oven for 30min, then processed in a food processor with extra virgin olive oil and macrobiotic sea salt (has tonnes of original minerals from the sea in it). No sugar added!! Just add the oil slowly into the ground almonds whilst in the processor. After about a minute it will turn into a paste. Don't add too much oil too soon, as you can't take it out again! Store in the fridge... ours lasts only as long as takes us to consume it, and so far that has been a few months, which has been fine.
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