This creamy roasted almond butter recipe is so easy (and cost effective) that you’ll never need to buy store bought again. I put off making my own almond butter for years because in my initial attempts it never turned out as good. I experimented wth a few different recipes, and have now realised you need only 2 things- whole almonds and good quality salt (and a good, high-speed food processor). Below, I’ve explained how and why to make an activated version (my favourite), so read on if that interest you.
What does activated mean?
The process of activating nuts, seeds and grains is gaining more and more attention these days, however its actually a traditional method of food preparation. Essentially, activating nuts, seeds and grains is a process that removes phytic acid (and other ‘anti nutrients’) and improves digestibility, taste and nutrient availability from this foods. I’ll sharing a detailed post soon on activating each individual nut, seed, legume and grain, but for now, the simple process is:
- Wash your produce, and remove any damaged bits
- Soak over night in room temperature, filtered water, with an acidic medium
- Rinse again
- Consume or dehydrate for storage purposes.
To be clear: this is a simple step to do to ALL your grains, nuts, seeds and legumes that will;
- Reduce digestive symptoms when eating these foods (like gas!)
- Improve your absorption of divalent minerals– iron, calcium, zinc and magnesium
- Reduce cooking times and texture
The easiest way to do this is to plan ahead.
If you try to do this each and every time you buy a nut/seed/grain and legume, you’ll quit. Planning is key here, and for me, this looks like;
- I buy a monthly supply of nuts, seeds, grains and legumes from a bulk food store, like this one.
- Prepare your nuts and seeds all at one. Soak as per recommended times, and then dehydrate for storage.
- Store activated nuts and seeds in labelled jars for easy use, making sure ou date them.
For grains and legumes, a weekly plan is easiest.
- Create a rough meal plan for the meal, deciding on grains and legumes tat twill star
- At the start of the week, soak grains and legumes as per recommendations.
- Cook, as per instructions for each grain/legume
- Rinse, and store in the fridge for the week.
Honestly, this step is a game changer. Creating a new habit here is key, and is particularly essential if you follow a diet high in nuts, seeds, grains and legumes, or if you follow from signs of mineral deficiency (who doesn’t?).
What does this have to do with creamy roasted almond butter?
Well, here is what sets this creamy roasted almond butter recipe apart- first, activating your almonds. You get all the taste and texture that you would expect from roasted almond butter, but the extra step means your almond butter is more bioavailable, and will deliver your body more minerals.
There are multiple recipes on the internet for activated almond butter, however they lack the step of roasting the nuts, too- meaning both the taste and texture suffer. The combination of both create the best product.
How do I activate almonds?
- For every 2 cups of fresh, raw almonds and 1 tsp of GOOD quality salt. Add these to a large bowl and cover with at least double the amount of filtered water. If the temperature is cold, it is best to warm the water to around 20C, where possible- warm water helps with the activation of the nut, and most studies assessing the reduction of physic acid use water at this temperature.
- Soak for 12-18 hours.
- Rinse, and dehydrate at 46C for 18-24 hours. It is important to dehydrate until the nut is COMPLETELY dry, as nuts that retain moisture are prone to mould (I found this helpful blog post here as to why this is a problem). Before you take the nuts out, at some. They should be completely crisp- no softness in the middle at all.
- Finally, store in airtight containers with the date on top- as a rule of thumb, I eat my nuts/seeds within 3 months to avoid eating rancid, health-harming food.
A further note, here. Depending on your climate, you may wish to store your nuts in the fridge or freezer. In warmer weather the oils in nuts/seeds (as well as grains) are subject to rancidity
Here are some other recipes using creamy roasted almond butterPrint
Creamy roasted almond butter made with just 2 ingredients.
- 3 cups almonds*
- 1/2 tsp salt
- Preheat oven to 180 C (350 F).
- Add almond to a baking tray and spread evenly. Roast for 10 mins, tossing at the 5 minute mark.
- Allow almonds to cool for 5 minutes.
- transfer almonds to a high-speed food processor along with the salt. Blend for 10 minutes, or more if your machine is less powerful. You will need to stop the machine and scrape down the sides a few times with a rubber spatular to ensure everything is blended into a smooth pastel, and you will need the FULL 10 minutes if you want to create a running, creamy roasted almond butter.
- transfer the almond butter to a 350ml clear, glass jar. Use your rubber spatula to scrape the food processor clean- this creamy roasted almond butter is liquid gold, so don’t waste any.
- To make the recommended version, read the blog post.
- For salt, we advise using a unprocessed salt. Sea or rock salt provides a mixture of micronutrients and is a health food when consumed in moderation.
Keywords: nut butter, activated, grain free, gluten free