John Myers
Ingredients for 1 servings:
- 150 g almonds
- 10 g oil, tasteless
- 5 g maple syrup
Instructions
Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
vegan, easy, homemade
Blanch the almonds in hot water and let stand for about 5 minutes. Then simply press the almonds out of their skins. Lightly roast the skinned almonds in a pan. This gives them a special and intense almond flavor. Place the roasted almonds in a high-performance blender (>10,000 W, >30,000 rpm) and blend on the lowest setting for about 30 seconds, stirring occasionally. This should create a fine flour. Blend the almonds for another 2-3 minutes. If the blender is powerful enough, the oil will already be released from the almonds, forming a fine puree. Mine isn’t good enough, so I always add neutral-flavored sunflower oil. Season the almond butter with 1 tablespoon of maple syrup and pour into a jar. The almond butter is perfect as a spread or as an ingredient in yogurt or muesli. It contains about 967 kcal per serving.
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