3 Reasons Why You Should Make Your Own Almond Butter - Buttered Side Up

3 Reasons Why You Should Make Your Own Almond Butter

3 Reasons You Should Make Your Own Almond Butter

One of my all-time favorite snacks is dark chocolate chips poked into almond (or peanut or cashew) butter. It's salty, rich, and just a bit sweet. A cold glass of milk is an imperative accompaniment.

As many of you know, I've really been trying to step up my health game after giving birth. Commercial nut butters were one of the things that I decided to let go in my attempts to clean up my diet. Of course I still wanted a treat, so I got into making my own.

Now, why would I want to avoid commercially produced almond butters? Let me explain...




3 Reasons Why You Should Make Your Own Almond Butter

3 REASONS WHY YOU SHOULD MAKE YOUR OWN ALMOND BUTTER

1) Homemade Almond Butter Tastes Better

Whenever I open a new jar of store-bought almond butter, I have high hopes. Those hopes are soon dashed when I shove a spoonful into my mouth. It always tastes old, or (worse yet) rancid. Gross.
My homemade almond butter never has that off flavor. It tastes fresh and delicious. 

2) Homemade Almond Butter is Healthier

As I've mentioned before, most nuts and seeds have a nutrient-absorption inhibitor: phytic acid. This can make your journey to better health more difficult because phytic acid can make it harder for your body to absorb minerals. However, with a little careful preparation, you can reduce the phytic acid in almonds and other nuts. A simple soak in a brine helps to reduce the phytic acid, and sprouting diminishes it further.
For the most part, commercial nut butters are NOT properly prepared. Almonds are quite high in phytic acid, so it's important to properly prepare them.
You can read more about phytic acid HERE and HERE.

3) Homemade Almond Butter is More Economical

Store-bought almond butter can run you anywhere from around $8-$20 a jar. True, buying almonds isn't the cheapest thing ever (how did they get SO expensive lately?!). But if you compare the cost of properly prepared commercial nut butters to the price of buying almonds, you'll see that you're going to save money by making it yourself.


3 Reasons Why You Should Make Your Own Almond Butter

If you'd like to learn my method for making your own almond butter, go check out my post on The Pioneer Woman's blog.


NOTE: I have since learned that you can reduce the amount of anti-nutrients even further by purchasing skinless almonds, and/or by sprouting almonds. You have to buy TRULY raw almonds if you want to sprout them.

Good luck with your nut-butter-making!


8 comments

  1. Hi Erica! I wanted to ask you a few questions about your soaked and dried almond butter. I always make my almond butter with raw almonds & cinnamon. It is so delicious but I wanted it to be healthier so I started soaking & sprouting the almonds and then use a dehydrator to dry them. They turn out so good. But here is my problem. I am having absolutely no luck in making almond butter with these delicious healthy almonds. I have processed them for 2 hours or more and it never becomes butter. I even added avocado oil hoping it would turn into butter but it didn't. All it does is reduce in size & become an oily mess. What am I doing wrong? All the recipes I have checked on line have said it takes about 10 to 20 minutes and your done. Yes it takes 10 - 20 minutes if I use raw almonds but not at all when I used soaked & dried almonds. Hopefully you will have an answer for me. PLEASE HELP ME!! I patiently await your answer!

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    1. Hey there! Sorry that you're having trouble making your own almond butter. I have a couple of questions for you: 1) How much oil are you using? 2) Are you using a blender or a food processor? I also had problems with not getting my almond butter smooth and creamy. Once I increased the amount of oil and used a food processor, there were no problems. :)

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    2. Hi Erica, I am using a food processor that makes almond butter just fine when I use raw almonds. When I soaked, dried and then put the almonds in the food processor I finally added about a tablespoon, maybe of oil. I really don't want to use oil, though.

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    3. Hey there! I think you need to add more oil. The raw almonds have more moisture, so that's probably why you can make a paste with them but not the dried ones. I used about 1/4 cup of melted coconut oil for 2 cups of almonds. Is there a reason you don't want to use oil?

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  2. I don't want to use oil because it will add more calories. According to your recipe adding coconut oil was a suggestion but not necessary and that even without the oil the food processor should process the almonds into the almond butter. Every recipe I have checked has said that after soaking and drying you can make almond butter without added oil.

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    1. I have made almond butter after soaking and drying without adding oil, but perhaps there's a variable in your case that we're not seeing. How big is your food processor? Sometimes if the food processor is too large for the amount of almonds you're processing, it can't get them smooth.

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  3. Hi Erica, I made almond butter today after soaking and drying my almonds without adding oil and it worked. I am not sure what the problem was when I tried it at the end of June. Maybe I had soaked them too long....I am not sure. But it worked today and I am over the top happy about it. It was so frustrating for me when it didn't work because I make almond butter every week and have been for years but never with soaked & dried almonds only raw. So now I am very happy. No more phytates!!! Thank you for your help and putting up with my frustration!!

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    Replies
    1. Yay! So happy it worked out for you! And I'm more than happy to try to answer any questions. :)

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