Roasting temperature and time may vary by oven. For your first time, start with the lower temperature of 250 degrees F (121 degrees C) to avoid burning the nuts. Once you have a better sense of cooking time, use a higher temperature (350 degrees F or 177 degrees C) for a quicker roasting time (about 8 to 10 minutes. [2] X Research source Pay attention to their coloring as they cook. Remove when they have toasted to a slight brown, before they can burn. [3] X Research source This step is not strictly necessary, but heating the nuts’ natural oils will make blending them easier.
Set aside some nuts to add later if you prefer a chunky butter. [6] X Research source
The amount of time may vary according to the strength of your food processor and the amount of nuts.
Add salt as desired and continue blending to mix it in. Add extra roasted almonds and process briefly for chunky butter.
Refrigerated almond butter should last up to 3 weeks. [11] X Research source
When roasting, start checking their coloring no later than 7 minutes into cooking. Cashews will begin to burn sooner than almonds would.
2 cups fresh spinach 1 cup almond milk (vanilla, original, or unsweetened, according to your taste) Half of a ripe banana ¼ cup pineapple chunks
Combine the following in a mixing bowl: ½ cup dairy butter, ½ cup shortening, 6 ounces almond butter, and 1 ⅓ cup sugar. Break one egg and beat the contents into the mixture. In a separate bowl, mix 2 cups of all-purpose flour with 1 teaspoon of baking soda. Slowly pour the flour/soda mixture into the first bowl, stirring as you go. Roll the dough into balls roughly a quarter of an inch in size and then arrange these on an ungreased baking sheet, with at least two inches between each ball. Bake for 8 to 10 minutes and then transfer them to a cooling rack.
First, mix the following in a bowl: 5 tablespoons almond flour, 5 tablespoons buckwheat flour, 2 tablespoons arrowroot flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt, and ¼ teaspoon ground nutmeg. In another, larger bowl, combine these ingredients: ½ cup melted coconut oil, ¾ cup almond butter, ¾ honey, and 1 teaspoon vanilla extract. Next, beat one egg into the wet ingredients. Slowly pour the dry ingredients into the wet batter, stirring as you go. Pour the finished batter into the pan and bake for 30 to 40 minutes.
