PER ITALIANO
Hello everyone,
Today's leading actor is again almonds. A few days back we made a plant based milk with them and now it is time for butter.
If you have a high speed blender or Thermomix you can make your own nut butters. Not only will you easily prepare delicious and healthy nut butters at home, but you will also save on the kitchen budget.
You can prepare you butter with raw or lightly toasted almonds. I often use half raw and half toasted.
All you need for this recipe is your almonds and a bit of patience. In the beginning they will look more like a crumbly mess than a creamy butter but given enough time your butter will eventually become very creamy as you can see in the photos.
Today's leading actor is again almonds. A few days back we made a plant based milk with them and now it is time for butter.
If you have a high speed blender or Thermomix you can make your own nut butters. Not only will you easily prepare delicious and healthy nut butters at home, but you will also save on the kitchen budget.
You can prepare you butter with raw or lightly toasted almonds. I often use half raw and half toasted.
All you need for this recipe is your almonds and a bit of patience. In the beginning they will look more like a crumbly mess than a creamy butter but given enough time your butter will eventually become very creamy as you can see in the photos.
Ingredients:
500 g raw or lightly toasted almonds
Preparation:
- Blend almonds. Pause and scrape down the sides of your blender bowl with a spatula if/when needed and then restart. When the mixture starts getting hot during blending, take a break and let it cool. (You can place your blender bowl in the fridge if there is enough space or leave it out in the balcony in winter so that it'd cool faster) Once cooled down start again and repeat all the steps necessary until you have a creamy almond butter.
(Thermomix owners => Place almonds in TM Bowl and blend for 30 - 60 seconds on Speed 7. Scrape down the sides with spatula. Blend for 1 minute increasing the speed gradually to 5-6. Scrape down the sides when necessary. When the temperature reaches at 50°C, take a break and let it cool. (You can place the TM Bowl in the fridge if there is enough space or leave it out in the balcony in winter so that it could cool faster) Once cooled down blend again by increasing the speed gradually to 6. Repeat all the steps necessary until you have a creamy almond butter.
- Transfer your almond butter in a glass jar and store it in the fridge.
Enjoy...
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