My kids love almond butter and I’m so glad I switched them over to almond butter instead of peanut butter…it’s so much more yummier but also better for us! We usually buy raw almond butter from our local Sprouts grocery store. But now I’m ready to make my own with Hali’s recipe.
At the store we’re blessed to be able to share in the journeys of the mamas that work for Granola Babies. And Hali is one of those mamas. Hali is incredibly creative and so when she recently learned she had to go gluten-free, she took that as a challenge to make home-made delicious gluten-free recipes of the foods she loves. She recently shared her gluten-free almond recipe with us.
Gluten-free Almond Butter – by the way it’s only 3 ingredients!
2 cups raw almonds
1 – 2 pinches sea salt
1 1/2 teaspoon Coconut oil
Preheat oven to 350. Bake the almonds on a cookie sheet for 8-10 minutes. After they’re baked, put them in a food processor and blend them with the salt for about 10 – 13 minutes. Add coconut oil, blend again. The natural almond oils will start to blend with the coconut oil, making it nice and creamy.
Almond butter will store up to 3 months in an air tight jar in the refrigerator.