Almond Butter

Yields 400-450 G wet almonds/almond butter

300 G whole raw almonds (2 cups)

400 G warm water or cover by 2”

1-2 t sea salt

1T whey or ACV (apple cider vinegar)

30 G coconut oil, butter or avocado oil (optional)

1 t vanilla (optional)

 

  1. Place almonds, water, salt and whey (if using) in a glass or stainless steel bowl. Cover with warm water and stir in the salt.
  2. Set in a warm place like the oven with the light on or just on the counter in warmer seasons and soak 7-24 hours.
  3. Rinse and drain. Place on a clean dish towel to absorb the excess moisture.
  4. Place the almonds into to mixing bowl.
  5. Process 30 sec/speed 6-7. Use spatula if necessary.
  6. Add the oil of choice if using and scrape down bowl.
  7. Process again using spatula 30 sec /speed 6-7.
  8. Sweeten to taste (optional and not necessary if using in cookies)

*1 C almond butter = 250G

*freeze in portions and use for making almond milk and cookies.

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