Almond butter

The obsession with almond butter is spreading fast among health lovers out there, and with good reason. Almond butter is not only the most amazing spread for a piece of rye toast, it is also an incredible ingredient in baking, smoothies and vegan ‘milkshakes’ – and of course, my favourite, eaten by the spoonful!

Not only is it beyond delicious, but incredibly good for you, too! Almonds contain an amazing amount of vitamin E, which is a powerful antioxidant acting to protect your cells from damage as well as promoting healthy hair and glowing skin. They’re full of fibre and contain a great amount of plant protein, one cup contains 32 grams! That’s the same as four large eggs, and even more than a steak. Incredible, right!

This recipe is for almond butter, my favourite nut butter, but you can also use cashews, Brazil nuts and pecans. Or why not do a mixture! This recipe is really fun to play around with, and leaves you with a great sense of empowerment. “I made almond butter!”

Almond butter

Ingredients:

2 cups of almonds

A pinch of pink Himalayan salt

To serve:

I love to serve this on Nairn’s gluten-free oat cakes, topped with banana slices!

Method:

1. Preheat your oven to 180C. Place your almonds on a roasting tray and roast for roughly 10 minutes. Make sure they don’t burn!

2. Remove from oven and allow the almonds to cool. Then place the nuts and a pinch of salt (and the maple syrup if using) in a strong food processor.

3. Blend for around 15 minutes until smooth. You may have to stop and scrape down the sides of the food processor, before continuing to blend.

Once it’s smoothed to perfection, pour it into an air-tight container. And enjoy!