I’ve been making Almond butter pretty consistently since the spring when I learnt how to make it. But I was using canola oil, and I’ve been wanting to get away from it. So as I was about to make my recent batch of almond butter, I was pondering what I could use and remembered that I had recently bought a vegetarian 3 6 9 oil because we obviously aren’t getting it from fish. April, Owen, Tristan and I are all vegetarian. The oil is made up of nut and seed oils so I guessed that those flavours would go well with almonds and I was right! I’m so happy about it, and love that it is another way for us to get our 3 6 9’s!
This recipe is perfect for the fall! Every time I make it the smells remind me of thanksgiving. Sometimes I want to roast almonds now just for the smell!
To make a jar of this almond butter:
Preheat your oven to 300 degrees, and on a cookie tray (or any pan) lay 3 cups of raw almonds out so that they roast evenly.
Roast the almonds in the oven and every 10 minutes take the tray out and move the almonds around to also help with even roasting.
You can roast them for either 20-30 minutes. Obviously the less you roast them the better they are for you, so I usually go with about 20. Both are delicious.
Remove the almonds from the oven and let them cool. You’ll hear them snap crackle and pop as their skins dry!
Place the almonds in your blender, and add 1/4 cup of 3 6 9 oil, (or canola oil as most recipes call for) and 1/4 a teaspoon of sea salt.
Blend the ingredients all together, and add oil if needed. Add it slowly though, because you won’t need a ton more!
Store in the fridge. I’m not sure what most recipes recommend for keep time, but ours lasts about 3 weeks!
Ok now go make this because it’s SO good. And if your vegetarian, it’s another great way to get nuts and the omegas into your body while avoiding peanuts! – Jenna