Homemade Almond Butters

I have a new obsession.  These are AMAZING.

These homemade almond butters were the first things that I made with my food processor that I got for Christmas.

I bought a huge bag of almonds from Sam’s Club and immediately began making these when I got home.

I couldn’t believe how easy they were to make and how delicious they were!  I made a set for me and a set for my mom (that’s why some of them have ribbons on them).

These butters are great spread on crackers, celery, fruit, or sandwiches…anywhere you would use peanut butter.  But, let’s be real, I ate most of mine straight from the jar with a spoon.

They both had very different consistencies, but I loved them both.  In fact, I just polished off the last of the cinnamon raisin variety a little bit ago. The roasted almond butter was more thin and oily while the cinnamon raisin was more thick and grainy.  If I had to pick a favorite, it would be the roasted kind, but that’s only if I HAD to pick!

Roasted Almond Butter

– 2 c whole raw almonds

Preheat oven to 350 degrees.  Place 2 cups of raw almonds in single layer on baking sheet.  Roast in oven for 13-15 minutes or until golden brown and you can smell them.  After cooling, pour into food processor.  Pulse into small chunks. Turn on full speed for 7-10 minutes, checking after 7 for consistency.  Scrape down the sides with a rubber spatula every couple of minutes.  For creamier, oilier butter, keep going to 10 minutes or even a couple more.

Store in jars or plastic container.  Will store out of the refrigerator for 1 week, 3 months in the refrigerator and 6 months in the freezer.

Cinnamon Raisin Almond Butter

2 c raw almonds

– 1/4 c raisins

– 1 t cinnamon

– 1 t vanilla extract

Preheat oven to 350 degrees.  Spread almonds in a single layer and bake for 13-15 minutes.  Cool for 20 minutes or so.

Place roasted almonds in a food processor and process for 10 minutes, occasionally scraping down the sides.

Add remaining ingredients and begin to process again.

Process until smooth, occasionally scraping down the sides, about 3-5 more minutes.

Garlic Butter Breadsticks

I’ve always loved bread.   I used to consider bread my favorite food.  I also enjoy making bread (until it sticks to the counter and makes a huge mess).  I made these breadsticks when I made four cheese ravioli, but I’m sure they would be good with any Italian dish.

Garlic Butter Breadsticks

– 1 packet yeast

– 2 cups very warm water

– ¼ cup sugar

– 3 cups flour

– 1 stick butter, melted

– 1 tsp garlic powder

– 1 tablespoon salt

– 2 tablespoons grated Parmesan

– 2 tablespoons fresh chopped parsley

Preheat the oven to 300 degrees. Add the warm water to a large, glass bowl. Sprinkle the yeast on top, then the sugar. Stir slightly and allow to sit for 15 minutes (the mixture in the bowl should be foamy).

Stir the flour into the mixture one half cup at a time, adding just enough to make the mixture soft, pliable and not too sticky, but not so floured that it becomes a heavy hunk. Knead it until the dough becomes elastic.

Pull a round of dough into your hands (about the size of a small apple) and roll out into a thick rope (breadstick shape). Place on a baking sheet that has been covered with parchment paper.

Once all dough has been rolled out, you can bake immediately or allow to rise 15-30 minutes for a more fluffy breadstick.

Place breadsticks in the preheated oven, allow them to cook for 5 minutes, then turn up the heat to 400 degrees and bake them until golden brown, about 7-10 minutes more.

As soon as you remove your breadsticks from the oven, mix together melted butter, sea salt, and grated Parmesan. Drizzle over hot breadsticks. Sprinkle with fresh chopped parsley and serve immediately.

 

Enjoy!:)