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Almond butter

  1. Place almonds in an oven preheated to 300°C for about 5-8 minutes, until they are warm to the touch. This helps their oils release faster in the food processor, and they don’t seem to get any hotter than they would from the friction of the food processor, anyway.
  2. Add the almonds to the bowl of your food processor. Snap on the lid, get the food processor running, and let it do all the work! Be prepared, the food processor will be running for a while. You’ll notice that the ground almonds will start to collect around the edges of the bowl, so be sure to stop and scrape down the sides every few minutes, just to keep everything blending evenly. Depending on the amount of almonds you use, and the size of your food processor, you’ll notice a change start to happen around the 10-15 minute mark. As the oils are released from the almonds, they’ll start to stick together and form a large mass that moves around the bowl. You’ll also notice that the almond butter is getting rather warm.
  3. After about 20 minutes of consistent processing– right about the time when you think you’re never going to wind up with almond butter– magic will happen. You’ll finally have a grainy-looking almond butter. Don’t worry, you’re almost there! After a couple more minutes of processing, your almond butter will become smooth and creamy.
  4. Transfer the almond butter to a sealed glass jar, and store in the fridge for best shelf life.

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