Almond butter in the Vitamix!
I know it’s a little late to talk about, but I had an awesome weekend! I went to my church’s youth activity…ICE SKATING! It’s such a graceful, concentrated, skilled, and balanced activity and it’s so much fun! I’m really good at it, too. All my friends kept slipping and falling on the ice and I didn’t fall once! The skates were VERY uncomfortable though, I have bruises on my feet from the poor-fitting shoes. That’s what you get for renting shoes at a indoor ice rink!
Fast forward to yesterday:
I made ALMOND BUTTER! The first time I made almond butter was probably 6 months ago and it did not turn out good at all. It wouldn’t “butterize” so I just had big dry clumps of ground almonds that weren’t spreadable at all.
Mistake #1: I put about 4 cups of almonds into the Vitamix, the poor Vita couldn’t take it!
Mistake #2: I didn’t let the almonds cool after roasting, so the Vita got super hot and stopped working. (But it worked again after resting for a few minutes)
Mistake #3: The almonds I used were very, very old. They had been sitting in our pantry for many months before I decided to make almond butter out of them and I think they were bad.
But yesterday, I made amazing almond butter. No mistakes here!
I bet you’re dying to know how I did it, so…I’ll tell you.
12-Minute Almond Butter In A Vitamix
Yield: 1/2 cup almond butter; 8 Tbsp.
- 1 cup raw, unsalted almonds
- sea salt, if desired
- Spread almonds on a cookie sheet and roast in 300°F oven for 35 minutes.
- Let them cool completely. (Important!)
- Transfer almonds into the Vitamix. Put the lid on the Vita and blend the almonds at speed: 3
- Stop Vitamix every so often, scrape the sides and blend again. Once it “butterizes” (becomes creamy and spreadable, usually at the 5-7 minutes mark) add a few dashes of salt, if desired.
- After 12 minutes of blending and scraping you’ll have smooth, creamy almond butter! If you want it more runny, keep blending and increase speed to 6 until smooth.
- Keep almond butter refrigerated in a tupperware container.
- I don’t know if you really have to store the butter in the fridge, but I think it’s best to.
- Roasting the almonds really brings out the flavor, don’t skip the roasting!
- Also, making almond butter is simple: Basically, you keep blending and blending and scraping the sides, blending and blending until it comes together!
I have never bought almond butter at the store, so I don’t know how it compares, but it really does taste good! I kind of need to buy almond butter at the store now, so I can see if mine is better!
Fast forward to today:
As I fall asleep every night, I occupy myself by planning my workout and breakfast for the next day…is that weird?
Haha, well last night I dreamed up this:
This was my first time doing the Cardio Party and it was not an easy workout! Holy cow, Chalene kicks your butt! Wearing the hand weights really upped the intensity, too!
For the last week and a half, I’ve been doing a Turbo Jam DVD every morning…I’m so proud of myself 🙂
After my sweat sesh I made myself this excellent breakfast that I had already dreamed up last night:
It was my first time eating my almond butter with something (besides just licking the spoon!) and it was delicious with these oats! I need to buy more almonds to make more BUTTER!
Oh and also, it was my first time microwaving my oats! Even though I buy instant oats, I always cook them over the stove! But microwaving was faster, easier and tasted better, so I’ll be microwaving from now on!
I’d love to know:
Have you ever made almond butter at home?
Do you cook your oats stove-top or microwave?