3 c. almonds
Put blade into food processor. Add all almonds and turn on, full speed.
You will notice within less than a minute, the almonds start crawling up the sides of your bowl. Keep them scraped down every 30 seconds or so for the first 5 minutes. This is to help the texture stay evenly distributed while it is processing.
It will take about 5 minutes for the mixture to start thickening and moving. Now you will see it all moving around the bowl. Keep an eye on it and scrape down as needed. It will start forming a ball of sorts as it thickens up.
In 15 minutes it will start to get moist from the natural oils. You will still have a little ways to go though. Hang in there, you will be glad you did! Watch as the mixture starts getting shinier as it blends together.
At the 20 minute mark it begins to get creamy with grainy texture. Keep going though. You still have about 10 minutes to go! Did I forget to say you need lots of patience with this? Now you know why, don’t you!
When you are about 20-25 minutes, your processor will start getting very warm. I turned mine off and let it rest 2 or 3 minutes so I didn’t burn the motor up. Nope, that doesn’t count towards your processing time. Good try though!
Every few minutes, let your machine take a breather and relax a little. It will take the full 30 minutes to get where you want it to be. If you find that after 30 minutes it isn’t the texture you are looking for, simply continue forward until you have it where you want it to be. It is a very nice texture at 30 minutes though.
Makes: 1 3/4 cup almond butter
KEEP REFRIGERATED … Since this is 100% all natural, it has to be kept refrigerated so it won’t rot on you. After all that hard work, you don’t want it wasted do you?!
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