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Nutty for Nut Butter

If you’ve read through my Diet Diary, you’ll know that I’m a huge fan of peanut butter (often paired with its best friend, jelly). But I recently found a healthier alternative in almond butter, and fell in love.

However, I was not willing to pay close to $10 per jar, so I hit Google and found plenty of advice on how to make your own homemade almond butter. Not only is it easy, but you can modify the taste by adding different things (honey, cinnamon, etc.) You can also experiment with different nuts – cashew is a popular one.


Arrange the almonds evenly on a foiled pan. Roast at 350°F for 10 minutes. After they’ve been in for 5 minutes, move them around to prevent burning, and leave in for the rest of the time. I warn you – when you take them out of the oven they will smell HEAVENLY so resist eating them right there!


You’ll be putting your blender to good use, as the almonds need to be in there on high for 10 – 15 minutes. At first they will just resemble dust and you’ll need to keep pausing to scrape it off the sides with a rubber spatula. It may seem like butter will never be created, but be patient – just when you think your blender is going to die, it will magically turn to cream! When they have reached this creamy consistency, I add 2 tablespoons of Ideal sweetener and a spoon of cinnamon.


Voila, behold your fresh, healthy homemade almond butter! Keep it in an airtight container, either in a cupboard or in the fridge. Enjoy on a slice of toast, with apple slices or celery sticks, or incorporate into a wholesome cookie recipe. Just be sure to not eat it all plain – it’s that good!

Thanks to Heather Eats Almond Butter for helpin’ me out with her helpful recipe!