This awesome post was written by Alina Islam, a wonderful Certified Nutritional Practitioner from Toronto, Canada. She is a writer, speaker and nutritional consultant.
Click here to download her free eBook, “The Beginner’s Guide to Meal Prep” to lose up to 10 pounds, skyrocket your energy and take control of your health.
Let me say this right off the bat: I have an obsession with almond butter. I put it in my smoothie, on my pancakes, in my oatmeal, bake with it, pair it with fruit, and mostly eat it right out of the jar. Trouble is, this addiction is expensive. A small jar retails for around $15-$16 and between my husband and I, we eat one a week. That’s $60 a month. And $720 a year. On almond butter. *Smacks forehead*
First world problems, right?
While I realize I can’t go around spending the equivalent of a gym membership on an indulgence, I am also – unfortunately – not willing to let go of almond butter. Not only does it make my tastebuds dance to the tune of La Cucaracha, but it’s perfect for snacking because it’s high in good fat and protein.
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So what’s an almond butter aficionado to do? Simply make her own of course! If you’re like me and you love almond butter, but hate what it does to your wallet…trust me when I say it’s really easy to make at home. Also, keep in mind that you don’t know how long almond butter has been sitting on grocery store shelves going rancid…nothing beats making a fresh batch.
Homemade Almond Butter
Makes: 1 small jar
- 2 cups raw, unsalted almonds
- 1/4 cup extra virgin olive oil
- Pinch of sea salt (optional)
- Lay out parchment paper on a large cookie sheet
- Place almonds on parchment paper
- Set oven to 350F and place cookie sheet inside for 10 minutes
- Let cool for 5-10 minutes
- Add half the almonds to a small, high-powered blender with olive oil. Blend until smooth.
- Add in remaining almonds. Add in a pinch of sea salt, if desired. Blend until smooth.
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