Almond Butter

Making your own almond butter not only saves you money (that stuff is really expensive!), it is also a much healthier alternative to the store-bought stuff that could have lots of added sugar, oils, and preservatives. Almond butter has an array of health benefits -- it is chock full of protein, calcium, fiber, magnesium, folic acid, potassium, and vitamin E. Making it at home means that you have the freshest product as well as control over the sugar and oil amount. All you really need is a food processor! 

Ingredients:

1 cup raw almonds 

canola oil spray

1 tbsp natural honey (optional, I do not add the honey to my own)

Makes about 1 cup almond butter.

Preheat the oven to 350 degrees.

Spread the almonds onto a baking sheet, and spray with the canola oil. 

Roast the almonds in the oven for 10 minutes -- do not overcook! 

Once the almonds are done, place them into the food processor while they are still warm. Add the honey, if desired. 

Mix on high for 10 minutes, or until the butter is a nice smooth texture. If you prefer crunchy almond butter, reserve a handful of almonds, and throw them in the processor with the butter for the last 2 minutes. 

Scoop the almond butter into a clean container, and store in the fridge for up to 2 months. 

Homemade Butter

I had this idea a year ago to learn how to make my own butter. Don't ask me why -- I was on a huge homemade kick, and I had a lot of heavy cream that was about to go sour, so I came up with making my own butter. With modern technology, making your own butter is a snap, and it's much tastier than the storebought sticks. Homemade butter can also be customized: you can make herbed butters and honey butters easily, adding the ingredients (chives, parsley, sugar, garlic, etc.) while the butter is being worked, so the flavors will meld and be more pronounced. It really is the perfect accompaniment to homemade bread.

Note: You will need a food processor to make homemade butter, or there will be a lot of mixing/shaking. 

Ingredients:

Recipe makes about 1/2 cup of butter, but can be easily doubled or tripled.

 

1 cup heavy whipping cream

sea salt (optional)

Optional mix-ins:

1 tsp powdered garlic

1 tsp parsley

1/2 tbsp honey

1 tsp sugar

Pour the whipping cream into the food processor, and turn on high, running until the liquid becomes nice and thick. 

The liquid will become solid, and will separate, leaving a liquid substance. It usually takes about 8 minutes to mix enough to separate. 

Drain the buttermilk, and reserve, if desired, for buttermilk recipes. Scrape the solid butter out, and place in a bowl for rinsing and working. 

Pour about a cup of water over the butter, and using a potato masher or two large forks, press the butter, working out any excess liquid. Drain the liquid, and repeat this step until the water is clear (should take about 3 rinses). 

After the butter has been worked, mix in a 1/2 tablespoon of the sea salt, if desired. Without the salt, the butter will have a sweet, light taste. Using the forks, work in the salt, and place in a container. Butter will keep for about two weeks in the fridge, or 6 months in the freezer. Can also be placed in a butter bell to remain soft.