Now that nut butter prices have been increasing, I have been making my own at home. It’s so easy that I wish I would have started making them sooner. It’s also more delicious than store-bought jars. This Homemade Almond Butter with Lavender is my favorite, and it’s become my go-to snack slathered on apple wedges. I added jars of it to several Christmas stockings last winter.
All you need is a food processor and a little patience. It takes about 15 minutes for my processor, with numerous pauses to scrape down the sides with a rubber spatula. After the first minute, you have almond flour, but slowly the sandy texture breaks down and releases oils. About halfway through the crumbs come together in a clay-like ball, while rolls around the food processor. Be patient and let the claylike texture gradually break down into a smooth, creamy pourable texture.
Also, play around with the flavors. If the lavender is too much for you, you can simply skip the lavender for a plain salted almond butter, which I also keep on hand. Or swap in a different spice. You can try cardamom, nutmeg, or even red chili! Just make sure to include the salt, which brings out the flavors.
Ingredients
- 2 cups almonds
- 1 teaspoon salt
- 1 teaspoon dried lavender
Instructions
- Toast the almonds in an oven or toaster oven at about 300F for about 10 minutes. You want them to be warm and fragrant, but not dark.
- Transfer the toasted almonds into a food processor. Puree for about 15 minutes, stopping occasionally as needed to scrape down the sides with a rubber spatula. It will transform from almonds to almond meal, to almond flour, to a clay-like ball, to eventually a smooth, pourable texture. If you stop too soon, the final product will be dry and mealy.
- When it becomes smooth and creamy, add the salt and dried lavender. Puree for another minute to combine fully. Enjoy with apples, toast, or as you wish.
