Blanched Almond Butter Recipe Photos
Ok,…I am SOOOO excited about this recipe! But first, I have to share with you all that wowzers…shooting these photos were quite the challenge.
I have always had the theory that everything (especially food), looks better on white. Well, I needed and wanted to step out of my comfort zone for this photography shoot.
This subject might I add was a bit bland, no color what so ever, so I had to create some depth for these images. Well, what better way to do that then to add some contrast right?
I dive into a lot of this and much more in my photography series. So if photography is your thing, head on over and check out this series of post. I post new posts from time to time, so be sure to check back frequently.
So let’s move on to the recipe…
A Lot of Almond Butter Recipes
I love almond butter! I have recently started to really cook with almond butter because it really creates a realistic recipe when it comes to substituting ingredients.
Here are several recipes where almond butter is the star ingredient.
- Chocolate Zucchini Bread {Gluten and Grain Free, Paleo}
- Paleo, Gluten Free & Grain Free Mini Apple Walnut Muffins
- Paleo, Gluten Free & Grain Free Mini Chocolate Chip Muffins
- PB&J Pancakes
So when I started to use more almond butter, I was quickly breaking the bank with the steep prices. I knew that I had to find an alternative to store-bought almond butter.
Buy Slivered Almonds
So I went on a mission to make a more affordable almond butter that was more nutritious than store bought and more cost efficient. Are you with me here?
I accomplished this by purchasing slivered almonds. There are several reasons why you should purchase slivered almonds.
- First, you will save a lot of money when you buy almond slivers. Whole almonds can cost upwards to $15.00 a pound. I bought a pound of slivered blanched almonds locally for under $4.00!
- Second, almond slivers are usually blanched and blanched almonds are typically easier to digest. I will get into that in one moment.
Save Over 70% By Making Your Own
So as I mentioned above, almond slivers are totally reduced in price. I got a 10 oz bag for a little over $2.00. In fact, let’s be exact here for a moment.
- 4 oz blanched slivered almonds cost me $.97.
- I need 16 ounces or 1 pound for this recipe.
- So this almond butter will cost me $3.88 (4 oz bag x 4 = 16 oz) to make (plus a little more for the coconut oil).
I did some research and a 12 oz container of “blanched” almond butter cost $20.99…OUCH right? So a little math here, that is $1.74 an ounce. Remember we are only paying $.24 cents an ounce to make it homemade with blanched almond slivers, that is over a 70% SAVINGS!!
The best deal that I found for quality blanched almonds online was $.65 a pound. You can find online slivered almonds here.
I mean really…would you ever pay over $20.00 for blanched almond butter? A lot of folks evidently do, they are on back order and it is really hard to find it in stock at the moment.
So Why Blanched Almonds?
Ok, so I know…this post is getting a bit long, but I have so much to say, ya know? 🙂 Bear with me for just a few more minutes. I just want to quickly explain to you why blanched almonds are better for you.
I recently did a post on Is soaking nuts necessary and how to properly soak raw nuts. Nuts have phytic acid. Phytic acid is also found in grains and legumes as well. In almonds, the phytic acid is in the outer layer of the nut or the skins.
Phytic acid binds to minerals in the gastrointestinal tract and can not be absorbed in the intestine and to many bound minerals can lead to mineral deficiencies. By soaking and removing the skins, you are breaking down the phytic acid so it can be absorbed correctly for proper digestion.
Blanched nuts have been soaked and the outer skin of the almonds have already been removed. This is why it is important to seek out the blanched almond butter.
Now For The Simple Blanched Almond Butter Recipe
Ok, so we are finally here…the recipe! You all are going to be amazed how easy it is to make your own nut butter. Ready??
You will need a food processor for this. It doesn’t have to be fancy or anything, just a quality good food processor will do the trick.
Place all the ingredients, except the salt, in the food processor and blend on high for 2 minutes. Scrape the sides of the bowl with a spatula and turn the food processor back on for another 3 minutes or until smooth, like this.
Now add the salt and pulse several times to incorporate the salt throughout the almond butter. Place into a pint jar and store in the refrigerator.
That’s it! I know, totally simple, right? So head on out and get yourself some slivered almonds in the baking isle of your grocery store.
You will never buy store bought almond butter again, this is just too darn easy to make and taste so much better!
How To Make Organic Blanched Almond Butter
Prep Time: 5 mins- Total Time: 5 mins
Yield: 2 cups 1x
Prep Time:
Yield:
Print Recipe
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Nutritional Information: Calories: 192 Fat: 17.4g Carbs: 6.1g Protein: 6.0g
Ingredients
- 1 pound blanched almonds (roughly 3 1/4 – 3 1/2 cups)
- 1/2 tsp sea salt
- 1/4 cup melted coconut oil (optional, coconut oil helps make the butter a bit smoother)
Instructions
- Place all ingredients, but salt, into a food processor and blend on high for about 2 minutes.
- Remove lid and scrape down the sides and put the lid back on and blend for another 3 minutes or until the mixture becomes runny.
- Add salt and pulse several times to evenly distribute the salt.
- Place in a pint size glass jar and store in the refrigerator.
Notes
See “Equipment Slideshow” below to see the equipment that I recommend for this recipe.
Nutrition
- Serving Size: 2 tbsp (32g)
Ingredient & Equipment Recommendations
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This looks soo good Hale…would a blender work ok as I dont have a food processor and I looked on amazon for the blanched almonds where you recommended and it was $20+ for 32 oz and said it was .65 an oz …..wonder if there is another place to get them cheaper tks for ur help
Nuts.com has them for $10/pound
Hey Reita Reiter. Yes, the math works out on that. 32 oz x $.65= $20.80. You can check your local grocery store, they might have them at a different price. In regards to the blender, Is it a high powered blender?
Yummy!
I imagine they’re darker, but what happens if you use roasted almond butter instead? Is there a super flavor/texture difference?
Great idea. If you’re looking to make lot’s of nut butter there are great resources for bulk blanched slivered almonds. One would be https://www.ifsbulk.com/slivered-almonds. They’ve got pretty decent pricing. Just keep in mind the shipping costs…
You are right, $4.65 a pound is not a bad price at all.
Does the salt serve a purpose? or is it just for taste?
Does hazelnut work the same?
This would be great for gift giving!
I’ll be making some today! Thank you!
Salt enhances the flavor of the nuts. You surely could leave it out if you want to.
How on earth can this extremely over processed goop be better than raw all natural almond butter?
This is how the raw all natural almond butter is made. How is this “extremely over processed goop” an different then your raw all natural almond butter…it is cheaper and very easy to make.
raw almond butter is brown and not blanched. Thus raw. You must be kidding. This white junk you are suggesting has no food value left in it. Thus goop.
I disagree with you. Raw almond butter that you describe has the skins on the outer part of the shell and this is where all the phytic acid is stored. By removing the outer layer of the nut (or the skin) the nut becomes easier for many to digest. You can gently remove the skins of almonds by soaking them and slipping the skins off. There is no “harsh” processing, and this is not the “goop” you think or say it is. Oh, and I did mention that you do not have to add the coconut oil, it is optional…
Hi Dona,
I see this woman calling your recipe “over processed goop” and I just want to say, you are a pioneer for this sort of recipe and thank you. For one, growing, cracking, cleaning, and grinding any almonds creates “processed goop”. I think it is a remarkable idea to blanche (soak in water) first to rid the butter of the dark brown color. I have a 3 year old boy, I am so excited to find that we can make almond butter more similar to peanut butter so as to trick our children into eating healthier alternatives! He doesn’t like the brown specks in traditional almond butter.
The blanched almond butter on the shelf has palm oil and sugar in it, so I am wanting to make my own less processed alternative at home. Although I like your idea of using coconut oil, I may choose another less flavorful alternative. Anyways, kudos to you for your innovation and culinary knowledge!
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Awe, thank you Leisa!
Sorry, I meant to address my letter to Halle.
Oh yes real almond butter does not have coconut oil in it. I love coconut oil but not in my nut butters.
So, coconut is a nut, so no harm in having it in your butter…..and soaking your nuts does not mean they are cooked, either, so they still retain nutritional value…,
“The best deal that I found for quality blanched almonds online was $.65 a pound. You can find online slivered almonds here.”
I know Amazon changes their prices frequently, but their current price is over $13/pound for blanched almond slivers. They must have had one heck of a sale to mark them down to $.65/pound! Are there any other online sources you recommend?
This recipe looks great and I can’t wait to try it, especially if it will be cheaper than the phytic acid laden raw almond butter I am currently buying. I get it for $4.99/lb, which is a great price, but it’s not blanched so it’s not doing me much good nutritionally.
Thank you!
I have blanched almond “flour” which is really blanched almond meal, already pulverized to a very fine grain.
How much of this would I use for this recipe? I’m sure it would impart a better texture, but I’m unsure of the amount to use. I have a kitchen scale if you think weighing is best 🙂
Also, if you’re using melted coconut oil for an oil, wouldn’t it re-solidify? Wouldn’t almond, macadamia, peanut, light flavor olive oil be better since they’re liquid at room temp? Or does this mixture stay spreadable when you make it?
I buy blanched almond flour and have experimented making nut butter with it. I put about 1 cup of the flour, slightly warmed by the microwave, with a little salt into a food processor. I blend it for 5-7 minutes until it starts to turn into butter. Then I add 1/2 – 1 teaspoon oil (I use almond oil) to make it smoother. You can add maple sugar, if desired. It makes about 1/2 cup of nut butter, which I refrigerate. It doesn’t separate. I cannot tolerate palm or coconut oils which are present in most processed jars of almond butter.
I’ve tried blanching almonds, skinning and dehydrating them, and then chopping them in the food processor. It is somewhat grainy and my gut doesn’t like any roughage. The almond butter as made above is smooth and doesn’t bother me. Plus, it’s very easy
Hi Halle
I really like how your almond butter’s texture.
I once tried to make almond butter with slivered almonds but it didn’t work or for me :/ it turned into a paste rather than butter. Has this ever happened to you? Also, have you ever tried roasting your slivered almonds?
Soaking it dehydrating just takes too much time, that’s why I never do it.
Thanks for the recipe!!!
I have not had that happen, but my guess is that all of the oils were removed from the almond somehow and that is why it was a paste. Next time, try adding some coconut oil or even almond oil to the mix and see if that helps. I do not roast nuts, it can cause the fats to go rancid so I try my best to keep them at their most natural state.
Slivered almonds are 9.99/lb now, so this articles is outdated!
It depends where you are located. In the midwest (Wisconsin area), this is the price we still pay.
Just wondering how much soluble vs insoluble fiber in blanched almonds, anyone know? By percentage maybe?
this article is outdated, slivered and blanched almonds are same price or more expensive than plain raw almonds!
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It depends on where you are shopping and where you are located. I still can find them cheaper slivered v/s whole.
Hi! If you want to save money, simply buy the 48 oz bag of Kirkland whole raw almonds at Sams or Costco for $13.50 and blanch them yourself. It is easy and your kids could help you peel the skins off the almonds. Just sayin’! I’m going to try this and leave out the coconut oil. I may even add a little sugar and am thinking about roasting the almonds a little for a darker color, although I understand it’s best to eat them raw. Thanks!
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Great suggestions Leisa, thank you!
I’d rather buy almonds and blanche them to get the skins off. Will this work with this recipe? Thank YOu
I’m pretty new to making almond butter and have been suffering terrible gastric distress anytime I eat almonds so I’ve tried roasting them and so forth. My first attempt at almond butter was from a bag of blanched almond flour. That worked okay, I had to add some coconut oil to make it creamier during the processing. My second attempt was taking raw almonds and roasting them for 10 minutes at 350 then blending them, that had way too much of the skins and it made it hard to blend and it tasted pretty yucky. My third attempt, I put just slightly under 8 oz of raw almonds in a glass bowl with warm water and a tablespoon of sea salt, let them soak for 24 hours, changing out the water two or three times in that period with new warm water and rubbing off some of the skin as it would loosen up. After the 24 hours I peeled off the remaining skins, laid the soaked and peeled almonds out on a pizza pan that has ventilation holes, put it in the oven on 150 for 24 hours, stirring them around occasionally with my fingers and breaking the whole almonds into halves to facilitate the dehydrating. This morning I took what amounted to 5.9 oz of soaked, peeled, dehydrated almond halves out of the oven and put them into this mini processor I have and had almond butter, no additional oil needed, in less than 5 minutes. Very white, thin, kind of runny almond butter currently firming up some in the refrigerator. Oh and I added a drop or two of liquid Splenda and a dash of vanilla to give it a bit of flavor, I should have added some salt too but didn’t think of it at the time. It’s my best attempt so far. Have nibbled at about a tablespoons worth so far looking for signs of gastric distress. I am having a bit of a stomach ache from it, but nothing like the usual violent gastric situation it ordinarily creates. I think on my next round, after dehydrating in the oven at 1:50 for 24 hours I may crank up the temperature to 350 for 10 minutes, and see what that does. I may even soak them for 36 hours instead of 24 to see if any of these extra measures help create an end product that doesn’t cause me ANY gastric discomfort.