Almond Butter

Did you know that dried fruit can be transformed into a delicious condiment for the realization of countless recipes? The main ingredient of today's recipe is represented by almonds which, being rich in good fats, are an ideal expedient for obtaining a tasty vegetable butter! Almond butter, which is very easy to prepare, is rich in monounsaturated fatty acids, vitamins B2 and Mineral salts such as manganese, magnesium, calcium and phosphorus Making almond butter is very easy: all we need is a powerful blender and that's it!

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Identity Card of the Recipe

• 596 KCal Calories per serving

• Ingrediants

  • 100 g of almonds
  • 1 pinch of salt
  • Optional: 1 tablespoon (10 g) of wheat germ
  • Optional: 1 vial of vanilla flavoring or almond flavoring

  Materials Needed

  • Pressure blender with a minimum power of 700 W
  • Bowl
  • Container with screw cap
  • Spoons or scoop

  Preparation

  Before starting
  To prepare this vegetable butter we used raw almonds (natural, unsalted) with the integument (brown skin). To obtain a light almond butter, it is advisable to remove the skin before proceeding with the blending. To remove the husk, leave the almonds to soak in warm water for a couple of hours (if you use boiling water, a soaking time of 10-15 minutes is sufficient). Drain the almonds, dry them and remove the skin by simply squeezing them between thumb and forefinger. The almonds are ready for use.
  Those who want a more aromatic vegetable butter can proceed with toasting the almonds in the oven or in a pan.

  1. After removing the skin from the almonds, combine them in the container of a powerful blender (minimum recommended power: 700W). Add a spoonful of wheat germ to taste, a pinch of salt and an aroma to taste (eg almond or vanilla flavor, if the butter is intended for the preparation of sweet recipes).

  The advice ok
  Almond butter can also be prepared using almonds as the only ingredient, i.e. without salt, wheat germ and flavorings. However, in this recipe we suggest enriching the vegetable butter with a spoonful of wheat germ, the embryo of the wheat kernel rich in nutrients, especially good fats, B vitamins, minerals, vitamin E and proteins. vanilla or almond can be omitted if the butter is intended for savory preparations.

  2. Blend the mixture until you get a pasty consistency. It is recommended, at this stage, to blend intermittently to avoid overloading the instrument: the time required to transform the almonds into powder (first) and buttery cream (later) depends on the power of the blender used. To facilitate the operation, you can add a tablespoon of sweet almond oil or any other type of oil with a delicate flavor.
  3. Collect the almond butter in a jar and store in the fridge: it is recommended to consume it within 3-4 weeks.

  Alice's comment - PersonalCooker

  Almond butter is an excellent alternative to the better known peanut butter: you can spread it on bread, use it to prepare desserts or to whip up risotto. Unleash your imagination in the kitchen!

  Nutritional values ​​and Health Comment on the recipe

  Almond Butter is a product that falls within the group of seasoning fats.
  It has a high energy intake, but lower than any oil. Energy is mainly supplied by lipids, followed by proteins and finally by carbohydrates. Fatty acids tend to be monounsaturated, proteins have a medium biological value and simple carbohydrates.
  Cholesterol is absent and fiber is very abundant.
  Almond Butter, when used as a substitute for fats of animal origin, is useful in the diet against metabolic diseases. In case of overweight, it is advisable to limit overall consumption to a minimum.
  It has no contraindications for lactose intolerance and celiac disease. It can be part of the diet of vegetarians and vegans.
  The average portion as a condiment is about 5-10g per dish (30-60kcal).
  The values ​​on the side refer to 100 grams of wheat germ-free almond butter.