It’s no shocker I’m obsessed with nuts.
Stop giggling like a ten year old and hear me out — almonds, peanuts, cashews, walnuts.
So when I went through my peanut detox (um, yes I had to detox), I had to switch over to almond butter. You know all of this. What you don’t know is that I did not enjoy the almond butter so much at first.
Okay, maybe you knew that too.
What you really don’t know is that I went through two jars of almond butter in the last two weeks. Let’s do the math on that — that means I have eaten one jar of almond butter per week. That’s a lot of almond butter. Over the course of the last 56 tablespoons, I have actually come to like almond butter — a lot! In fact, one day I “had to” finish up my last jar of peanut butter by eating oats in a jar one morning for breakfast… and I actually missed the almond butter. I never thought that day would come.
Okay, here’s the thing about almond butter though — it’s stinkin’ expensive. Especially since there are eight more days left of the month, and I have zero dollars left to my grocery shopping budget name. That means I can’t spend $5.00 on a new jar of almond butter. I almost freaked out hardcore this morning when I realized I wouldn’t have any more nut butter to carry me through the rest of the month until I opened one of my cupboard doors and realized that I had an economy sized bag of almonds from Costco staring me in the face.
Then I looked at my counter and realized I have a high powered food processor at my very fingertips.
Uhhh — duh, make almond butter Chelsey.
It’s the best of both worlds, really. I got to choose how drippy I wanted the almond butter to be, and I got to lick the spatula. Win, win.
Almond Flax Butter
Makes: 2 cups
Difficulty: Easy
Total Time: 30 minutes
- 2 cups raw almonds
- 1/4 cup whole flax seeds
- 1/2 tsp. sea salt
Directions: Preheat oven to 300 degrees Fahrenheit. Spread the almonds and flax seeds on a cookie sheet and roast for 20 minutes, flipping once halfway through. Once the almonds are roasted, immediately transfer to a food processor and add the sea salt. Process the almonds and flax for 10-15 minutes, scraping the sides every few minutes until desired consistency has been achieved.
In case you’re unaware, making nut butters requires patience — something I lack in. But, I forged through and the end result made me undeniably blissful. I’m going to have to stretch this jar over 8 days, not 7. It’ll be rough, but someone’s got to do it.
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