Guilt-less Desserts & Treats for your Family
Sometimes I take things for granted. Like that there will always be carrots in my veggie drawer or toilet paper in the bathroom. You just expect that certain things will always be there and when they’re not it can send you into a tail spin (especailly the toilet paper!).
As a long time baker and crazy cooking lady I often assume that everyone else knows how to do what I am doing in the kitchen. I forget that other people have lives away from their food processors and ovens and don’t dream at night of sweet potato puree and cocoa. I take for granted that people know what I know, which is wrong as not everyone has the time to spend in their kitchen like I do.
My purpose behind Mummy Made.It has always been to make life simpler for you; to show you easy, innovative and often weird ways to make your cooking healthier whilst still maintaining the yummo factor. During our recent website upgrade we decided to include a new section called ‘How to Make’. ‘How to Make‘ will show you some of the (lets be honest) boring elements of cooking. Whilst making your own Sweet Potato Puree or Chocolate Chips doesn’t have the wow factor of a trifle or birthday cake it ensures you know exactly what’s going into your food and your body. That’s a really important part of my reason for cooking; making sure I give my family the best, cleanest food that I can.
This ‘How to Make‘ instalment is How to make your own Almond Butter. Almond Butter is not cheap and not easy to come by. Almonds, on the other hand, are readily available. Nuts can be expensive, especially if bought in small bags, so it pays to buy bulk (did you know you can freeze nuts to maintain their freshness?!).
Here’s the hard bit (NOT!). All you need to make Almond Butter is raw Almonds, a food processor with some guts and patience. Don’t worry about skinning your nuts; its not worth the effort. I don’t even roast or soak them, but you can if you choose too. Many people soak their nuts before processing to soften them (for cashews this can take up to 8 hours) but I’m usually wanting to use my almond butter straight away and couldn’t possibly wait the extra time. However, If your food processor is more likely to do a girly pushup than a 1 handed one then I would strongly suggest soaking your nuts otherwise the motor might blow up.
Step 1 (who else has “we can have lots of fun” playing in their head when they read that- NKOTB!): place the almonds (strained if soaked) in a blender. Don’t do more than 3 cups at a time; too many and the food processor can’t cope, not enough and there isn’t sufficient oil to make a decent butter.
Step 2 (“there’s so much we can do”): Process the almonds until they start to break down. Initially they will look like almond meal and then it will morph into a cross between chunky butter and meal. Use a spatula and scrape down the sides at regular intervals to mix the almonds together. The buttery part has a tendency to stick to the sides and needs to be stirred through the meal part to help it break down. Be patient! Depending on your blender this may take only a few minutes or up to 30 minutes (mine is the latter). Make sure you stop the food processor regulary to allow the motor to cool.
Step 3 (“it’s just you and me”): Almond Butter is ready when the almonds have released all of their precious oils and there are no chunky nutty bits left. It will be smooth, it will be silky and it will be natural, clean and healthy. If you are unsure give it another few minutes just to be on the safe side. There’s no need to add any salt or extra oils. Just store the fresh Almond Butter in a clean container and store at room temperature.
Almond Butter can be used to make Cookies, Cakes and Donuts. It can be flavoured, spiced and even choc-lafied (more of those options to come soon!).