I have attempted to create my own nut butters using the vitamix blender, but found I had to add lots of oil and had a little trouble and was not completely satisfied with the result. Today though, I made a wonderful batch of raw almond butter for the first time and it was simple.
In my magimix food processor, I added 2 cups of raw whole almonds and began the blending process. After about 3 minutes the almonds had churned into a fine grain.
Then after another couple of minutes, the nuts began to break down further and the oils began to appear. I turned off my processor for about 5 minutes between photos to allow to cool otherwise the paste becomes too warm.
The crumble soon began to combine into a ball as the oils released further
By about the 10th minute, I had a yummy mass of organic raw almond butter ready to eat! You could choose to add some salt or honey, but we chose to leave ours natural.
The kids immediately sat down to a platter of carrots topped with my first batch of homemade raw almond butter.
When our bananas ripen though, we will be sure to be all enjoying an old family favourite - 'Sh*t on a log'!
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| Our bananas finally did ripen! |
Wow that's awesome that you can make almond butter minus all the oil.. I am deff trying it when my vitamix arrives. So the raw almonds were activated right??
ReplyDeleteTash, I actually made this in my food processor. I found making it in the high speed blender was harder and I had to add lots of oil. I didnt use activated almonds, just raw ones, but will attempt making it again using presoaked almonds. I will let you know how that goes.
ReplyDeleteHaha funny you should say that, I looked at the photos and thought that didn't look like the vitamix, but didn't take much notice- I just assumed it was because its meant to blend everything. Yes please let me know how it goes :)
ReplyDeleteHey Tash,
ReplyDeleteI did an experiment with the almond butter and tried to make it with soaked almonds but it didnt work. It seemed to just paste up into a moist almond meal and not actually go oily like almond butter. I think to get the same effect with activated almonds I would have to soak the almonds first, then dehydrate until crispy and then churn up in the food processor. I will try that next and let you know the results.
Just to let you know, I made almond butter with raw 'activated' almonds that had been soaked and then dehydrated. The results were quite similar, only difference was a slight graininess to the texture I think due to the shells becomming more crunchier in the dehydrating process and couldnt be broken down to an oil as much, but otherwise, still fabulous!
ReplyDelete