I’ve been a little mad on almond butter lately…but I got thinking….this stuff aint activated, and I like all my nuts and seeds activated these days. Hmmm. Maybe I should start making my own? I remembered that my juicer apparently makes nut butters, so I threw a pile of activated almonds into the juicer.
This is what I got.
Not anything like the smooth and oily consistency that I’m used to. And also not all that flavoursome either. So take two, I then chucked this stuff into the blender and left it whizzing for ages. Not much had changed until I drizzled in some hazelnut oil (almond oil would be best, but they didn’t have it my local supermarket and once I get an idea in my head, I can’t drop it).
So, this is the end result. Not quite as super-smooth as the bought stuff, but still tasty.
To recap what I learnt:
The juicer actually really did help get these puppies well-ground to start with, but then the blender was required (with the drizzled oil) to get the perfect consistency. The activated almonds I started with already had some Himalayan salt, otherwise I would have added some. Voila!