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Almond nut butter

Blitz up your own homemade nut butter for spreading on toast, filling pancakes or adding to sauces

  • Prep: 10 mins
    No cook
  • Serves 10
  • Easy
  • Serves 10
  • Easy
  • Calories 158
  • Carbohydrates 2
  • Saturated Fat 1
  • Sugar 1
  • Protein 5
  • Fat 15
  • Fibre 2
  • Salt 0

Nutrition per serving

  • Calories 158
  • Carbohydrates 2
  • Saturated Fat 1
  • Sugar 1
  • Protein 5
  • Fat 15
  • Fibre 2
  • Salt 0

Ingredients

  • 250g blanched almonds
  • 2 tsp mild oil such as coconut, almond or olive oil

Method

  1. Put the almonds in a food processor and blitz on high speed until finely chopped and the nuts have come together to form a thick ball. With the processor still running, add the oil, 1 tsp at a time, until the mixture is a smooth, glossy paste – about 7 mins. Spoon into a clean jar, and keep tightly closed and refrigerated when not in use. Will keep in the fridge for up to 3 weeks.

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