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My almond butter journey began with the day that I ran out of the stuff. I usually get my fix out of a commercial brand. Suddenly, the almond butter jar was empty and I refused to go to the grocery store due to my strict schedule of visiting public places once a week.
I wanted my almond butter and I wanted it now.
First off, cooking ain’t my strongest suit!
I’m a horrible baker.
As they always say, baking is a science, and science ain’t my bag. My measurements are sloppy, I don’t wait for things to “sit” or get to room temperature. Worst of all, my patience is really laking. Even my teenage daughter complains about it. “Hang on, mom! You have to wait a minute before you pour!”
I’m a mediocre cook.
Actually, I take that back, I’m a kick-ass cook. Why?
1. I haven’t poisoned anybody.
2. I have yet to call the fire department (for cooking reasons. Otherwise, yes, I have called the fire department, but that’s another story)
3. My pediatritian never once told me that my kids looked malnourished.
These days, I am really trying to use what we have and question what I really need to buy.
Which brings me to one of my favourite foods in the world.
Almond Butter!
I adore Almond butter. I love it on bagels and any type of bread. Over hot cereal, in smoothies, and even on its own. I usually buy the organic kind as it usually only has one ingredient. Almonds.
@shaunalin, my close friend, who also happens to be a Registered Dietitian and cooking school teacher, knows how much I love my almond butter. A while back, before #Covid19 hit, she suggested that I make my own in my @vitamixca.
“Are you out of your mind?” I looked at her like she was crazy and she just shrugged her shoulders.
She knows that there are somethings I cook and there are some things I buy. Almond butter is one of those things that end up in my grocery cart and that’s all there is to it
My Almond Butter Journey begins
Grocery shopping is now done even more sporadically than ever before. If I don’t have something, I just don’t run out and get it. I work with what I have.
Like I said, I was out of almond butter and I wanted it now.
I decided to make it.
I grabbed my daughter as my assistant. The one who yells at me for not being patient when I bake.
As usual, I didn’t look at any recipe and shoved a bunch of almonds into my Vitamix and turned it on.
It was all chalky.
“Maybe it needs some oil.” I suggested.
“And cinnamon!” She added.
The consistency was better, but it wasn’t great. It was just really thick. We tasted it and agreed that it was flavourful. We put it in a jar and carried on with our day.
I thought about it and knew I could do better. This almond butter journey was becoming quite the journey!
I googled “chalky almond butter” and a solution came up. All you have to do is add water. I rush to my refrigerator, take out the chalky almond butter, dump it in the Vitamix and add the water. Presto! It looked and tasted like real almond butter. I did it.
Third time’s a charm!
I take a deep breath and call Shauna and tell her about my almond butter situation and she lets me have it. No, she didn’t yell at me. She lets me have a tried and true recipe.
And you know what? With a little patience and care. IT WORKED!
Place 4 cups of almonds on a baking sheet and Roast at 350 for 10 minutes. When the time is up, take them out of the oven to cool. That means I don’t touch it. Yup, that was not easy for me.
Put almonds in the @Vitamixca at the highest speed for one minute.
Use the mixer to mush it around.
Add a couple of shakes of cinnamon.
Voila. Smooth, creamy and delicious almond butter!
I will never buy store-bought almond butter again and I can’t believe I just said that.
I’m so grateful to be able to have the opportunity to write what I’m passionate about and what I think will serve others. If you would like me to write about you and your passions for the Braves The Waves Journal, or for your own company, please be in touch.