Homemade Almond Meal and Almond Butter

Recipe Description:

I began making almond meal at home so that I could soak the almonds before. Making almond butter was an afterthought, because there were leftover almond bits that were too big for almond meal, at least in my opinion. The price of the almond butter becomes cheaper than buying it at the store, plus you get the added benefit of the nuts being soaked.

Prep Time: 32 Hours and 25 Minutes

Cook Time: n/a

Servings: 4-5 cups meal and 2 cups butter

Difficulty: Moderate

Recipe Ingredients:

2 lbs Raw Almonds

Recipe Instructions:

Start with soaking your nuts, for every 4 cups of nuts with 1 tablespoon of sea salt and then cover with plenty of water. Let this soak overnight. They will plump up a bit while soaking so make sure there is water enough to account for that. The next morning, drain the water from the almonds and dehydrate them. There are two ways to dehydrate them, first, place then on a cookie sheet and place them in a warm (150 degree) oven for 12 – 24 hours, or alternatively you can do this in a dehydrator at the same temperature. You will know that they are done because they will be crispy/ crunchy like regular nuts again.

Pull out your food processor (you may even be able to use your blender but I’ve never done it this way. If you do let me know if it works or not.) Take about half of your almonds and place them in the food processor.

Pulse for about 10 seconds at a time, 3 or 4 times, until the nuts are pretty well chopped up. You don’t want to go to long or all you will get is almond butter and no almond meal.

Pour the chopped almonds into a sifter (I use a fine mesh strainer) that is over a large bowl and sift to get all the meal out.

Once all the meal is out, return the larger pieces to the food processor and repeat these steps again.

After you do it this time most of the left overs will be pretty small, and you will be able to feeling the oil on them. You can do it one more time if you would like but chances are you won’t get much more meal.

Place what is left in the strainer in a separate bowl and do the second batch of nuts the same way. When you are done making the meal you should have about 4 – 5 cups. When you have finished making your almond meal place it in the container of your choice, label, and keep in the refrigerator.

Now take all the leftovers and place them back in the food processor and turn it on high and let it go. It won’t take as long to turn into butter as it would from whole nuts because it is already half way there, but will still take a while.

Keep it going until it all starts to clump together. That is how you know you are almost there, you may be tempted to stop here, but don’t, it’s not done. After this it will spread out and cover the bottom. Now it is done, add some salt towards the end if you would like. Place this in a container of choice and store in the refrigerator. Pull out a few minutes before you would like to use to help it soften up a little and make it easier to spread.

Editor's Note: Soaking nuts for several hours makes the nutrients in the nuts more available for your body to use and also helps to make digestion much easier.

Author: helay8403

I'm a stay at home mom doing my best to feed my family real food on a budget. View all posts by helay8403

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: helay8403

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