Almond Butter
Ingredients
- 350g whole almonds
- salt
- honey
Method
- Preheat oven to 180C/ Gas 4, lay almonds on an oven tray and toast, shaking mid way through, for 10 mins.
- Remove and set aside until they’ve cooled to the extent that they are slightly warm to the touch.
- Pop straight in a food processor and whiz until you have a spreading consistency.
- This can take a while – in fact, you may think it’s never going to happen, but it will.
- Keep stopping and scraping down the sides and breaking up the ball of nuts, and then magically you will get a spreadable mixture.
- When it is very smooth, add salt and honey to your taste and blend again until creamy.
- Store in the fridge for up to 3 months.
