Coming to the third day of toasts, I have one more recipe for paleo dieters. The popular peanut butter cannot be consumed in paleo diet as peanuts are non paleo ingredient. But as almonds is a really good alternative, I made this spread using almonds. Usually nuts have a lot of oil in them and so if making flour out of them, you need to be very careful. Otherwise you will end up with an oily mess. But the same oily mess can be made into beautiful butter with the addition of a few more ingredients. Commercially available nut butters have sweeteners in them, but I am doing it sugar free as sugar in any form is a great no no in paleo. To make it to spreadable consistency, usually refined oil is added but being a paleo recipe, I have added coconut oil which gave a really good aroma to the almond butter. The amount of oil added depends upon how spreadable you need your butter to be. Processed almonds are used in the recipe. We are not supposed to consume almonds as it is. You need to soak them for 12 hours, wash and dry and then use in any recipe. Even almond flour is made with processed almonds.
For the bread, I made another paleo bread today. The recipe is similar to the one I made yesterday, but the flour used is coconut flour. We don’t get coconut flour here in Madurai, so I made it from scratch. Will talk about making home made coconut flour in another post. I was totally surprised with the bread. Very little amount of flour is used and I wasn’t expecting anything edible, but to my surprise, it was so good. Again this recipe calls for egg in it and I didn’t do any experiment to make it eggless. I will stick to cakes and bakes while doing eggless for now. For the almond butter, you can choose to make creamier or crunchier. I love the crunchier one as it gives a nice variation in textures.
Processed Almonds – 2 cups
Coconut Oil – 2 – 3 tbs
Pink Salt – 1/4 tsp
If making crunchy almond butter, keep 6-7 almonds separately.
In a mixer jar take the almonds and run it for a minute. The powder will be fine.
Keep on running the mixer until the oil in the almonds start coming out.
If your mixer is getting very hot, stop it for five to ten minutes before resuming the processing.
Once the almonds are paste lik, add in salt and 2 tbs of coconut oil.
Run the mixer until all the ingredients are well combined.
Add more oil if needed.
To make crunchier almond butter, chop the almonds set aside and add it to the butter.
Mix well and store in airtight jar in fridge.