Almond Butter directions [Archive]

DebB

04-11-2010, 10:56 AM

I haven't tried it either - but I've contacted a lady on YouTube who makes her own just like the link above. I asked, "Do you really run your food processor for 15 minutes?" Yup - she said she was hesitant the first time too, but she does and it works great.

I've seen her almond butter and I will definitely give it a try. Sure beats $12 for a little jar of it at the store! Thanks RawTaupeMan. *Ü*

Tirza

04-11-2010, 10:27 PM

That's a good post with pictures. It helps us to realize that we have to hang in there long enough.

And yes, you can make your own great cashew butter the same way. MEGA $aving$ and always fresh.

I was once in a class where they showed how to make peanut butter the same way. The guy who was demonstrating did caution the audience that doing that with a belt-driven processor was pretty hard on the appliance-he had burned a few out. You can tell if it is belt-driven if the motor is to one side of the bowl assembly. There has to be a belt in there. He was using a Cuisinart which was a direct-drive machine - the bowl assembly right on top of the motor.

On another note, I did this with regular dried unsweetened coconut-right out of the package from the grocery store. I wanted coconut paste to add as a layer in a dessert and it worked just wonderfully. I just let it go and go until it finally made a lovely smooth paste.

Jewels

04-11-2010, 10:42 PM

For those of you with a Vitamix, here is another good almond butter tutorial:

http://dianeschnier.wordpress.com/almond-butter/

DebB

04-12-2010, 12:18 AM

For those of you with a Vitamix, here is another good almond butter tutorial:

http://dianeschnier.wordpress.com/almond-butter/

That was great! I subscribed and I hope there's more!

I wonder if my BlendTec would do this... I've got a plunger for it. *Ü*

Rawcstacy

04-12-2010, 12:50 AM

I wonder if my BlendTec would do this... I've got a plunger for it. *Ü*

Any powerful blender should work, why not go the kitchen right now, make some, and report back to us.:D

T-Bird

04-12-2010, 12:14 PM

hate to burst your bubbles - but when you run your FP or blender with something thick for 15 minutes - turn it off and press your finger on the blade. It's HOT! hotter than raw.

I run the FP for only 1-2 minutes at a time. Let it cool for 10 and repeat.

Some people freeze the almonds first....but I consider frozen second best to fresh.

Mary Kay

04-12-2010, 12:24 PM

T-Bird, I was just going to ask about the temps. I frankly, don't care if the blade gets hot, so long as the almond butter isn't getting hot, as it's whipping around not coming into contact with it for very long pds of time. But yeh, it makes sense to me to turn either machine off and allow to cool now and then.

As far as the frozen almonds, that one link about the Vita-Mix says it didn't work well with frozen almonds. Better with warmed.

Now I'm wondering if it didn't get hot and break the cell walls, which is why cooked almonds make better - er it's easier - almond butter than raw.

I'm out of almonds but will be getting some soon --I thought today they'd arrive. I'll also experiment and post here. I've tried in the past, but failed for sev'l reasons - at least from what I can see here.

Thanks everyone!

Mary Kay

T-Bird

04-12-2010, 04:01 PM

Jewels

04-12-2010, 06:30 PM

I think in the tutorial the lady ran the Vitamix for 3 minutes.

xPIXIEx

04-12-2010, 08:16 PM

The blades on mine didn't get hot, just the base.

Mary Kay

04-14-2010, 11:40 PM

You folks won't believe this. I just got my almonds today and OMG they are beautiful! Well, I like to soak them in warm water, and since our woodstove is going, and I warmed up something just prior to the almonds, I figured I'd put them on there to warm up the water....

Forgot about them and saw this post in my emails, which reminded me to take them off!

They were kinda hot. Bit into one to see if it was hot inside and it really wasn't.

Whew! Thanks!!!

Mary Kay

anniez

04-15-2010, 10:21 AM

I make almond butter all the time in my Blendtec. I run it for a few minutes and then let it sit for a few. Then I repeat the process. The key to making good almond butter is patience. It's not hard and it's really good.

Annie

TaupeRawMan

04-15-2010, 02:45 PM

I am contemplating the idea of soaking and dehydrating almonds to make the butter. I have made it before with soaked almonds and it didn't turn out too good. So, what is the procedure for soaking, sprouting, and dehydrating almonds? I need length of time and temps. Thanks!

Mary Kay

04-16-2010, 02:53 PM

I generally soak mine overnight in warm water. I often put in a crock pot, just for 10 min or so until the water gets slightly warm, then shut off. (this is dangerous though...I've cooked a few almonds....LOL) . Then in the morning, I rinse. and if I have time, I strain and rinse sev'l times that day I keep a towel on top and leave the lid slightly ajar......and put in the D that night.

If I don't have time, I just rinse and put in the D the very next morning.

HTH,

Mary Kay

walnutty

04-17-2010, 05:22 AM

My soaked and dehydrated almonds never work when making almond butter.

I notice that the water does get greasy, like some of the oil is released into the water while they are soaking.

I have always had to add some oil (raw, organic macadamia nut oil is good) or it just won't work.

I wish the Rawmazing site stated whether they soaked and dehydrated their almonds first or if they just through them in without doing that.

If someone has soaked and dehydrated their almonds AND got them to turn into butter in the FP, I would LOVE to hear about it.

:)

anniez

04-17-2010, 08:42 AM

I always use unsoaked almonds for my almond butter and it is great! I don't think soaked, dehydrated almonds would work because of losing the oils.

Annie

TaupeRawMan

04-18-2010, 12:58 PM

I am thinking there must be a way. There is a product called Better Than Roasted nut butters. They soak and dehydrate and then make the butters. I haven't tried them but have heard they are very good.... Has anyone tried them?http://www.bluemountainorganics.com/betterthanroasted/

Mary Kay

04-20-2010, 09:28 AM

I just tried it yesterday in my Vita-Mix. I used 3 cups of soaked/dehydrated almonds, and 2 TBSP of coconut oil. Put into the VM, started on Low 1, then quickly moved to L 10, then on high. I've read to do it this way.

After 1 min, it was getting too warm for my liking. So I shut it off to cool down. Emptied the VM cannister because I still have the 5000, which has BPA and I don't allow anything to sit in there. Came back a couple hrs later, put it in the VM again and it blended really smooth in about 1 minute.

I then added 1 tsp salt and 1 TBSP maple syrup and blended on low.

Worked great, but not as rich as the cooked stuff.

I'm going to try with less coconut oil next time and add another 1/2 c almonds so the tamper reaches better. .

May even try with none eventually.

I read where someone else - this site? did it with 3 1/2 c almonds and was it 3 TBSP? or tsp? coconut oil.

3 c almonds makes 1 1/2 c almond butter.

HTH,

Mary Kay

Zella Juice

04-21-2010, 03:45 AM

I always soak and then dehydrate the nuts..they seem to taste better to me and digest better too. I used to add coconut oil..but most the time I just add nuts that are oiler..like walnuts. I usually do half and half.

Also, if you are curious about the temp...there is a handy little device you can get by Pyrex. You can stick it right in the butter. It's designed to go in the oven to check the oven temp. I put it in my dehydrator to see if it is truly at the temperature that it says. It's usually hotter than that. Also, there is a beeper that goes off when it goes over your desired temp. So, pretty handy tool.

Here is the amazon link. But I got mine on Ebay cause I can usually find most things cheaper on there.

http://www.amazon.com/Pyrex-Digital-Probe-Thermometer-Timer/dp/B00004RC4R

TaupeRawMan

04-21-2010, 01:55 PM

Hi Zella -

how long do you soak and dehydrate them for? What temp?

GoneGreen

04-21-2010, 05:29 PM

Is there a reason why the almonds have to be dehydrated after soaking?

Mark

Mary Kay

04-22-2010, 09:05 AM

You know, Zella Juice---I was thinking of trying that also! Thanks for the tip.

GoneGreen --you wouldn't want any water in there, is why you'd dehydrate before blending.

Mary Kay

Mary Kay

04-22-2010, 09:27 AM

Zella Juice ---I went to that site, but could not find any written info/description ---In the past, I've tried to find a thermometer, with a beeper that would beep when you got to a certain temp. sounds great in theory, however, they were only good for making candy, and the temps were too high.

Does this one do that? Like could I set it to beep when it hits 115?

TIA,

Mary Kay

Zella Juice

04-22-2010, 05:04 PM

just do a search for Pyrex Thermometer. It's the one that has a metal probe on a silver string with a white little box attached. And you can set it for lower temperatures and it beeps when it reaches the temp you set.

I soak the nuts over night. Sometimes I shoot for 24 hours. Then when I dehydrate them..I set the temp for like 108 and just wait until I can squeeze the almond and it snaps. If they are not dried all the way..they will be pliable and not snap. But I don't think it really matters if they are dry all the way. I just like to if I am going to store them and not make butter right away. I usually like to do a whole bunch of nuts at a time so I can keep them on hand for recipes.

For me..I just like the taste better of the ones that have been soaked and then dried..especially the walnuts. But also I have found that they digest better after doing this. I kinda had to follow how I felt..because I am not sure about all the enzyme stuff. It gets kinda confusing...and you don't know who to trust..so I just trust how I feel. Cause I have been raw for long enough where my body and mind are pretty good at communicating. Also, I make sure I get truly raw nuts from rawfromthefarm.com. I love their service and their products are the best. I know I can trust them.

Tell em..Kelly from Alki, Seattle WA..sent ya ;)

Mary Kay

04-23-2010, 07:52 AM

Kelly, You're in Seattle---Oh I so love it there!

I went to that site for almonds---don't need them, just wanted to check for future ref---They are $11/lb!!!

Bremner Roadside Stand sells them for $6.00/lb. With shipping the total comes to $7/lb. Do you think your folks would come down $5/lb!???

Anyway, I just got some truly raw, organic almonds from Bremner's and I gotta say, these almonds were HUGE and sweet---I'm not affiliated with them...LOL They were almost twice the size - and cheaper than Organic Pastures'.

Mary Kay

Mary Kay

04-23-2010, 07:55 AM

Kelly said:

just do a search for Pyrex Thermometer. It's the one that has a metal probe on a silver
string with a white little box attached. And you can set it for lower temperatures and it
beeps when it reaches the temp you set.
*************************************

Is that the one in your link? Or is it something different?

Mary Kay

TaupeRawMan

04-25-2010, 01:12 PM

I made the butter yesterday with the soaked and dehydrated almonds. Only needed to dehydrate at 100 degrees for about 14 hours and they snapped. I did the almonds in the processor until warm, put in freezer for 30 minutes, grind, freezer, grind, etc for most of the day. They never seemed to release the oil and get creamy, but I got a dry butter.

Is that what you get when doing just soaked and dehydrated almonds without oil or should I have done something differently to get the creamy liquidy texture?

Mary Kay

04-26-2010, 12:26 AM

TaupeRawMan, Mind you, I'm no expert, but did finally get my first successful batch a few days ago....

Anyway, one of the links given said NOT to use frozen almonds because it didn't seem to work. I used room temp almonds, and the Vita-Mix and just shut it down to cool after only about 1 min., as I mentioned. Came back sev'l hours later, and probably only took about another minute. I did use a little oil, and it was fine.

Try it with room temp almonds and see what happens. Just stop it when it gets warm, then come back to it later.

I did try it last yr without oil and it remained powdery sort of like yours, so I thought I'd add a little salt and some maple syrup, and this made it worse!

TaupeRawMan

04-26-2010, 01:35 PM

Try it with room temp almonds and see what happens. Just stop it when it gets warm, then come back to it later.

Thanks Mary Kay. I was wondering if the temperature of the almonds was important....that maybe the heat was necessary to turn to oil. I will try that next time. Thanks!

Zella Juice

05-01-2010, 07:35 PM

Hey Mary, sorry for the late response..that link for the pyrex is the same one I mentioned to do a search for. I like that one cause it beeps.

Seattle is awesome by the way. Especially now that it's getting warmer. And living on the water with a view of the Olympic Mountains helps.

RawFromTheFarm.com does have some high prices on things. Sometimes I just pay them..sometimes I wait for a sale. I usually buy a whole case so I get a discount. I just like that I can trust them. And they come really fast. Those guys work hard to get me my order pronto.

As far as the almond butter..try adding the walnuts..it doesn't get as oily as peanut butter but close. and you can always add some coconut oil too.

I went to a raw restaurant in Canada last weekend and they served a peanut sauce. I was like...I cannot have peanuts and they said they are Jungle peanuts and don't have the toxic mold. It was good stuff!!

If anyone goes to Victoria, BC..check out Cafe Bliss. Amazing food!