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
Nutrition per serving
- kcal 158
- fat 15g
- saturates 1g
- carbs 2g
- sugars 1g
- fibre 2g
- protein 5g
- salt 0g
Ingredients
- 250g blanched almonds
- 2 tsp mild oil such as coconut, almond or olive oil
Method
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.
