As some of you know, we eat a mostly paleo diet. Lately, we've been experimenting with paleo cookies and paleo chocolate cake. It's a true team effort. She does most of the baking and I get to test the results! Perfect synergy!
One of the key components in many of these things is almond butter. But this stuff isn't cheap. Yet ... raw almonds are super cheap. Usually $2.50 a pound at the Indian market. So I decided, ever the engineer, "gee how hard could making almond butter at home really be" ... ah ... the saga begins.
I'll skip all the details and drama and get right to the real crux of things. A food processor does a great job provided that you don't try and process too much at once. And ... the really critical bit - really sharp blades make a world of difference. Before I sharpened them up, I was able to make "almond butterish" stuff pretty readily. But it was pretty grainy and "smooth-ish" but not close to store bought stuff. But to make almond BUTTER - I needed to first sharpen the blades. Viola!
The result - completely smooth and creamy almond butter, walnut butter, whatever nut butter. The best thing is just to set it on low-medium and walk away for 10 min then see what it looks like. If you like you can add a bit of salt, cinnamon, honey, agave nectar, oil, whatever - but any liquid is best added toward slowly and later on - once it's is getting really underway.
It also helps to first roast the nuts a bit. Roasting first does impart a nutty flavor and reduces the overall time, but it isn't required.
Oh ... and once we get the recipe perfected ... I'll share our paleo chocolate cake recipe. It's already awesome, delicious and healthy - but we're trying to get it up to 30% protein.