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Rachael Ray's 30-Minute Healthy Recipes

Simple Almond Butter


* 2 cups raw (unroasted/unsalted) almonds
* 2 tsp olive oil (more or less for texture)


1. Place the almonds on a baking sheet in a 350 degree oven and roast for 5 to 6 minutes, turning them once or twice during that time. Remove from oven and let cool to room temperature.
2. Put 1/2 cup of the almonds in your food processor and pulse to break them up.
3. You can save a bit of time by chopping the almonds up a little by hand before putting them in the food processor. You can do this on a cutting board with a large knife or by putting the nuts in a ziplock bag and hitting with a rolling pin or sturdy pan.
4. Drizzle in a bit of the oil and turn processor on and let it run for a minute, stopping to scrape down the sides a few times.
5. A ball will begin to form. Stop the processor and use a fork to break the ball apart. Then, start the processor again.
6. Add more nuts, then more olive oil, and keep repeating the process. Keep drizzling in oil until you get a consistency you like. Also, the longer you process the nuts, the creamy the mixture will get.
7. Store in a sealed jar in the refrigerator.
You can add salt or other flavorings if you like.


You really don't have to roast the almonds if you don't want to. The roasting does bring out the flavors though, so you will get a 'nuttier' flavor in your almond butter.

Use this almond butter just like you would peanut butter - spread on toast, fill celery sticks, or anything you like, even on bananas. Enjoy!

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