Almond Butter Recipe
With the Twister jar, only seconds are needed to transform whole nuts into smooth and creamy nut butter.
Overview
Total time: 50 S
Servings: 7
Calories: 175
Ingredients
- 1 1/2 cups dry roasted almonds
Nutritional Information
- Serving Size: 2 tbsp.
- Fat: 16g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 0mg
- Carbohydrates: 6g
- Fiber: 3g
- Sugar: 1g
- Protein: 7g
Instructions
- Add almonds to Twister jar, and place lid on jar.
- Hold lid with one hand, and with other hand set on a Medium to Medium-High speed.
- Turn lid counterclockwise during blending. Run for 50 seconds.
- Add salt to taste.
Note: For almond butter using raw almonds, blend 1½ cups of raw almonds and 1-2 tbsp. of almond oil at speed 7 (or a Medium-High speed) until smooth and creamy.
But in the fridge coconut will harden up
My blender just arrived in the mail today & I am in the process of moving on Saturday so I don’t have the time to experiment but I am excited. I can see why you would be concerned about it hardening. If it’s blended all well then the butter would stay smooth?
It might be more difficult to spread because it hardens, but, coconut oil is very soft and spreadable already when solid at room temperature. But in the fridge it would probably get pretty firm. In the end, I think it would still be great with a little patience.
In terms of oils to use, lots would work great. I am probably going to experiment with coconut oil, hemp oil, & palm oil.
If those aren’t available I would probably choose peanut oil over canola oil. Canola could still be used.
I have used grape seed oil and it works well. It has very little taste and can be used as a substitute to olive oil in most recipes.
Try adding a tiny bit of olive oil to the nuts in the jar(good quality oil) and blend in pulses. I made the most amazing almond butter that way.
What do you mean by speed 7, when I push the up and down arrow it keeps going , if I stop pushing the blender stops too, I’m confused
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