• Crafts
  • Do it Yourself
  • Frugal Living
  • Gift Ideas
  • Holidays
  • Mixes
  • Money Matters
  • Recipes
  • Tips-n-Tricks
  • Contact Us
    • MYO Almond Butter

      Making your own Nut Butters can be tricky, because they have a tendency to separate. Here is a fool-proof method for making your own delicious, healthy almond butter.

      You'll Need:
      2 c. Whole Almonds
      1 T. Honey
      1/2 tsp Sea Salt

      Soak the almonds in water at room temperature for half an hour. Drain, rinse, add fresh water and soak overnight in a bowl covered with a clean terrycloth. The reason for soaking the almonds is that the outer skins of almonds are very hard to digest and contain a natural enzyme inhibitor. Soaking them makes them considerably easier to digest by removing the inhibitor and the natural tannic acid within the nut.

      Place the nuts, salt and honey in a food processor and hit start. Go find something else to do for the next 15 minutes or so while the processor does it's magic!


      If you're curious, here's what the mix looks like after 3 minutes:



      After 7 minutes:



      After 15 minutes:



      Also, don't be fooled at the Grocery store by food labels that claim "Raw" Nuts. If you purchased the almonds in the United States, they are NOT raw, they have been pasteurized (as is required by Federal Law!) Unfortunately, the USDA still allows the nuts to be listed as Raw, despite the fact that they are NOT. So- this is one of those pocketbook "gotcha's" where you're tricked into thinking you're paying for something fresh & whole, when you're Not.
      Comments 3 Comments
      1. snowspirit's Avatar
        snowspirit -
        I'm so thrilled with this recipe.
        I hate paying the high prices for "raw" almond butter and wonderful that i can now make my own. Kuddos to you!
      1. Bethe1's Avatar
        Bethe1 -
        My question is not related to the almond butter but to the almonds themselves. If I plan to eat them plain should I soak them, then drain them to remove the skins, or as much of the skins as possible and let them dry before I freeze and/or eat them? Thank you for this wonderful website.

        P.S. I read somewhere that you used to live in Maine, which is my home state. What town were you in if you do not mind me asking. If you would prefer not to say I respect your privacy.
      1. beanjean's Avatar
        beanjean -
        I have to try this tomorrow!


      Have something you'd like to add? Register & Login to add your own comments, thoughts, questions or suggestions.

      As always, Registration is Free!

    • Google+ Pinterest Twitter youtube Facebook

      More MYO Recipes:

      xstepmom

      Re: Ramen Seasoning

      Beef Ramen same as above but no ginger and add beef bouillon.
      1 Tbs onion powder
      1 Tbs Beef Bouillon
      1 Tbs garlic powder
      1 Tbs black pepper
      salt to taste makes enough to store at later...

      xstepmom 10-28-2014, 12:07 PM Go to last post
      dragonflyer

      Ramen Seasoning

      Does anyone have a really good copycat recipe for the seasoning packet that comes with Beef Ramen?

      dragonflyer 10-28-2014, 01:37 AM Go to last post
      mos

      Almost Snapple Strawberry Iced Tea

      Almost Snapple Strawberry Iced Tea
      2 qts water
      3 tea bags (orange pekoe and pekoe cut black tea blend)
      3/4 cup granulated sugar
      1/3 cup plus 1 tbs lemon juice
      1 ybs strawberry extract
      Boil the...

      mos 10-24-2014, 06:58 PM Go to last post