Archives for posts with tag: almond

Turned my “naked almonds” (skin peeled off after being soaked) into this delicious almond butter! Smooth and creamy with a roasted undertone and maple-y sweetness is a perfect nut butter combo. So good it might just get ate straight out of the jar…Not what it was made for but so not wrong

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1⃣Put 2c almonds in a bowl, cover with water and add 1/2T sea salt. Soak overnight.
2⃣Drain and rinse almonds then peel the skin off. It should pop right off if they were soaked long enough. Rinse again then place on dehydrator tray and dehydrate.
3⃣When fully dehydrated, place on baking sheet and roast at 350F until fragrant and starting to brown (10min ish?)
4⃣Let cool then dump into food processor or blender (I have tried both my vitamix blender vs my cuisinart food processor and I prefer the food processor, but use what you prefer). Turn on a process until a smooth and creamy texture is achieved.
5⃣While the almonds are processing, in a small bowl mix:
🔹1T pure grade B maple syrup
🔹1T coconut sugar
🔹1T sweet almond oil (light tasting oil of choice)
🔹1t vanilla extract
🔹1/2t sea salt
6⃣When the creamy texture is achieved, pour in maple mixture and turn back on. Mixture will thicken and “clump” so I drizzled more almond oil in until it smoothed out again (1-2T?). Taste and adjust ingredients to your liking.
7⃣Pour into glass container and store in the fridge. Enjoy!

**Easy version-soak almonds and roast without peeling or dehydrating then move on to step 4**

**Easier version-don’t soak, dehydrate, peel or roast, simply start with step 4**

“Naked Almonds” that have been soaked, peeled, dehydrated and roasted

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Homemade almond butter…made from organic raw almonds that were soaked for 24hrs in water with sea salt, then dehydrated overnight, followed by being roasted in the oven and finally were blended with a few other wholesome ingredients to create the creamiest and most delicious tasting almond butter you’ve ever had! I suppose you could just pour some almonds in the blender and mix them up, but the end product would definitely not be the same! The beauty of making your own is that you can add in different ingredients to customize the flavor to be whatever your little heart desires. I chose to make this one original with a hint of vanilla.

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1⃣Soak 2c organic raw almonds in 5c of water with 1t sea salt overnight
2⃣Rinse then dehydrate at 150F for 8-12hrs
3⃣Roast dehydrated almonds in the oven if you would like your almond butter to have that “toasty” flavor, if not skip this step
4⃣Place almonds in your blender (I used vitamix so not sure how long others take) along with:
🔹2T coconut oil
🔹1/2-1t sea salt to taste
🔹1t pure vanilla extract
5⃣Blend on high for about a minute (may be longer) using the tamper if necessary (I put mine in directly from the dehydrator and they were hot so they mixed easily) until a smooth texture is achieved. Taste to see if flavors need adjusting, if not, you’re done!
6⃣Store in the refrigerator

**This if another one of my base recipes. There are so many add-ins that can be used for almond butter. Some ideas are coconut sugar, pure maple syrup or maple extract, banana, honey, caramel extract, coffee extract, etc!**

I love homemade almond milk and if you have never had it, you should definitely give it a try! Tastes way different (which is disturbing) and far better than store bought. Also, it’s a lot cheaper AND it doesn’t have any of the nasty ingredients that all of the store bought brands have. Nothing goes to waste with this almond milk either. I save the pulp to be dehydrated into almond flour for baked goods. I love my life. Choose to be healthy.

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Almond Milk
1⃣Soak 1 cup of raw almonds in 4 cups of water with a pinch of salt overnight
2⃣Drain and thoroughly rinse almonds and place in a blender
3⃣Also to the blender add:
🔹4c water
🔹pinch of salt
🔹2 pitted dates (optional)
4⃣Blend until thoroughly mixed and almost reaches a smooth texture
5⃣Pour into a nut bag (or thin cotton dish towel over a strainer over a bowl) and squeeze all of the milk out of the pulp (reserve pulp to be dehydrated into almond flour)
6⃣Store in the fridge, good for 5-7 days (shake before pouring as it may separate which is normal)
**Optional add-ins: cinnamon, vanilla extract, pure maple syrup, honey, raw cacao…add-in possibilities are endless!**

Almond Flour
1⃣Pour pulp onto dehydrator tray lined with parchment paper into a thin, even layer
2⃣Dehydrate around 115F for 4-12 hours (depending on amount, moisture, and thickness of pulp) until dry and crumbly
3⃣Store in the freezer until ready to use

Almonds, water, dates and salt in the blender

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Pulp poured into thin dish cloth ready to be squeezed

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Pulp on dehydrator tray

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