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Raw or roased almonds blended into chunky or smooth and creamy almond butter. You’ll eat it with a spoon! No crackers needed!
For raw almond butter: Pour the raw almonds into a food processor. Pulse until small chunks. Turn on the food processor full speed for 10- 15 minutes, checking after 10 for consistency. Scrape down the sides with a rubber spatula every 5 minutes or so. For more paste-like nut butter, stop at about 12-13 minutes; for creamier, oilier butter, keep going to 15 minutes.
For roasted almond butter: Preheat oven to 350ºF. Place the raw almonds in a single layer on a baking sheet. Roast in the oven for 13-15 minutes or until golden brown and you can smell them. Process like above. It should take a few less minutes to process.
Store in jars or plastic containers. Will store out of refrigeration for one week, 3 months in the refrigerator and six months in the freezer.
Note: For powerful food processors like Cuisinart, use 2 cups almonds. For less powerful ones, make this in batches, using one cup of almonds for each batch. Each food processor will produce different time results so check often for desired consistency.
Simple and easy!
These egg and asparagus toasts are a recreation of a simple dish I had in Spain last year. They’re almost too simple to even write a recipe for, except that there’s a surprise ingredient. A sprinkling of sherry vinegar over the bread makes the whole dish pop.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!