I have to admit, this was my second attempt at making almond butter. I failed on the first try. Miserably. Well, maybe not so miserably because the boys ate it, but that's not a very good gauge. Anyway, we discovered the key to making good, smooth, creamy almond butter is patience. The butter needs the time to run through it's various stages before it releases it's oils and becomes smooth. It didn't blow up and burn out the food processor despite my concerns. The boys wanted to add honey and sea salt for a little more zip. So good on toast.... or with apples.... or smeared on a banana.... or on a spoon.....
Kailua, Hawaii
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