This homemade almond butter recipe is INSANELY easy, fast and delicious. I make a batch every week and keep it in the fridge to go on my morning bagel (or sometimes just on a spoon directly into my mouth). My homemade almond butter doesn’t separate like most store bought almond butters do. I absolutely love the consistency and I love being in charge of how much salt goes in the recipe.
With all of the peanut allergies that are around these days, it’s really nice to have an alternative nut butter on hand and this homemade almond butter recipe is perfect for that. My daughter and son both love this homemade almond butter too so it is definitely kid approved!
I prefer to buy the almonds already roasted just because it’s a nice time saver, but if you can’t find them or prefer to roast them yourself, that’s always a good option too. I also (as always) use all organic ingredients! You’ll also need a good quality food processor or blender.
12-16 oz unsalted roasted almonds
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
Empty almonds into food processor. Turn on and blend for about 4-5 minutes.
When the almonds reach a consistency that looks like this, turn it off and scrape down the sides with a small spatula.
Let the food processor run until you reach the desired consistency. It should take about 2-3 minutes. You are looking for it to be completely smooth and it will have a sheen to it.
Once you reach the consistency you want, add the salt and vanilla and blend for another 10-15 seconds only. DO NOT OVERBLEND with the vanilla added. It will ruin the consistency.
Give this a try and let me know what you think! It will only take you 10 minutes or less to make.
Have you heard about all the benefits of coconut oil but you just stare at the jar and wonder how the heck you’re supposed to cook with it? These roasted sweet potatoes are a great “gateway recipe” for you to get your feet wet with coconut oil. I recommend trying it out now for a weeknight dinner, and if you like it, it is a perfect side dish to add to your Thanksgiving Dinner menu.
This roasted sweet potatoes recipe is super simple and loaded with superfoods. I love roasting sweet potatoes in the oven with coconut oil for a little bit of natural sweetness, rosemary for a fragrant woodsy heartiness, and salt and pepper to balance it out and make it savory. It’s so fun to make something so healthy that tastes delicious and feels decadent.
5-6 medium or 2-3 large sweet potatoes
1.5 tablespoons organic virgin coconut oil (cold pressed)
1 tablespoon fresh or dried rosemary, chopped
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
- Preheat oven to 400 degrees F.
- Scoop out 1.5 tablespoons of coconut oil onto your baking sheet. (I like to cover mine with aluminum foil for easy clean up). If you’re new to cooking with coconut oil, the weird part about it is that it changes form with the temperature. In the summer, your coconut oil might be completely liquefied. In the winter, it might be rock hard! The good news is that it’s very malleable and you can soften hardened coconut oil in your hands easily.
- Peel the sweet potatoes and cut them into pieces somewhere between 1/2-1 inch. You are going for 2 things here: size uniformity so that they cook evenly and a size that looks pleasant to bite into.
- Add your cubed sweet potatoes to the baking sheet. Sprinkle salt, pepper, and rosemary over them. I love using rosemary from my garden, but dried rosemary works great too. Thyme works perfectly here too. This is where you will get your hands dirty. If the coconut oil is solidified, work it in your hands for a minute first to soften it. Toss with your hands to coat all the sweet potatoes completely. Try and get them all in an even layer.
- Roast at 400 degrees for 35-40 minutes. Halfway through, take them out and turn them with a spatula so that they caramelize evenly. They are done when you see them start to brown on the outside and the inside is tender.
Do you have any healthy recipes that feel like a cheat? Share them with me in the comments!