Archive for July 17th, 2011

July 17, 2011

chunky + creamy

There’s no better way to spend a Sunday than at home making homemade nut butters.  Especially because doing so will save quite a bit of money (especially with the coconut butter).  To be completely honest, I have never bought or tasted the coconut butter that you can buy in the stores, but all I know is that the recipe below is so simple and delicious there is no reason to spend more than a couple of dollars to enjoy it.

And all you need for either of these recipes is a food processer – couldn’t be much easier than that, right?

Chunky Almond Butter

  • 10 oz raw almonds
  • 1/4t salt

1. Preheat oven to 325*.

2. Roast the almonds for 15-18 minutes, until slightly toasted.

3. Let cook on the pan for 5 minutes.

4. Place 8 oz of the almonds in a food processor and process for 6-10 minutes or until it has reached a butter consistency.  Add in the salt and mix it a couple more times.  Pour into a mixing bowl.

5. Chop up the remaining 2 oz almonds into small to medium size chunks (whatever size you like the most).

6. Add the chopped almonds in with the almond butter and stir to combine.

7. Place in a mason jar and enjoy!  You can leave your almond butter at room temp for a couple of weeks, or put in the fridge to last longer (although it probably won’t last that long, especially in this house!).

Chunky perfection.

Coconut Butter

  • shredded coconut

1. In a food processor, place as much coconut as you’d like.  I normally stick to half of a 12oz bag for this which makes 6-7 fluid ounces of coconut butter.

2. Process until creamy.  It will take between 6 and 10 minutes, just scrape down the sides of the processor if needed.

Mmm creamy.

I wish I could say that I didn’t just make these both last weekend and had to make them again today.  Although most of the consumption happened before Kinley’s 1/2 marathon on our delicious pancakes.