by April 6th, 2009. Filed under: vita mix blender.
Hello,
I am trying to make almond butter from raw almonds but it just doesnt come out as creamy as it is from the store. I checked the ingredients on several jars and they claim they put nothing into it but raw almonds, it drives me crazy… i tried and failed with grinders and the bullet blender so I went the extra mile and bought a vita-mix 5200 but even that doesn’t make it creamy.
It is just too dry. Somebody said that i should soak it before or add some oil. Is there a way to make home made raw almond butter without anything added? I found a commercial grinder olde tyme but i find it very pricey for 2k… i found a used one on ebay for 900… wow…
please, any ideas? or recipes? or am I just really missing something here? I am so frustrated, gonna hate almonds for the rest of my life 
hello,
the main thing is that I am trying to find a grinder, juicer, food processor which actually makes raw nut butter without added oil…
any idea?
How to make Almond Butter (Recipe)?
Raw almond butter is made from un-roasted blanched almonds
Almonds are a good source of proteins, and have the highest amount of dietary Vitamin E. This makes almond butter very important to vegetarians. For proteins, 2 Tablespoons of Almond butter would be same as 1 ounce of lean meat.
To make almond butter, used a Food Processor at continuous operation. Salt is added for flavor. Without oil, it will make a clump of nuts. Oil is added to give it a paste like consistency. I have used Canola oil. If you are a purist, use Almond oil in lieu of Canola oil. I have elected to roast almonds for flavor.
For a better formulation for brain food see Smart Nut Butter.
Ingredients
1. Blanched Almonds : 2 Cups
2. Salt: ¼ teaspoon
3. Canola Oil: 4 to 6 Tablespoons
Method
For raw Almond butter, Skip Step 1.
Step 1: Dry roast whole almonds in a pre-heated oven at 300º F for about 20 minutes. This will release their nutty aroma. Let them cool off to room temperature.
Step 2: Add almonds, salt, and Canola oil to a food processor. Puree it to a desired consistency. Add more Canola oil for smoother texture if desired.
Step 3: Transfer the contents to a clean jar with tight lid. Store in the refrigerator.
Filed under: vita mix blender
April 6th, 2009 at 11:38 am
. . . ROBIN’S KITCHEN
Raw Nut & Seed Butter
VN, GF, SF
Freshly made raw nut or seed butter is not only delicious but a good source of nutrients such as protein and essential fats. Raw is far more nutritious than roasted as heat denatures the essential fats which are necessary for proper function of the brain, skin, nervous system and sexual organs.
Ingredients
200 gr nuts or seeds of choice
oil, as needed
seasoning (optional)
Directions
Powder nuts or seeds in a coffee grinder or Vita-Mix. The powder should be as fine as you can get it although a few chunks are OK. If using a Vita-Mix be careful not to blend too long as this will heat the nuts and denature the fatty acids. Chilling your Vita-Mix container beforehand and storing nuts in the freezer can help prevent heating.
Transfer to a food processor. While processor is running, add oil one tablespoon at a time until desired consistency is reached. The consistency should be a little runnier than your normal preference as raw nut butters must be refrigerated which will cause them to thicken. The amount of oil you add will vary depending on the type of nut or seed you are using (some nuts have a higher natural oil content than others). Add seasonings as desired. Seasonings will depend on the type of nut butter being made. I have found that a dash of sea salt and a teaspoon of honey taste great with almond butter. When your nut butter is made, transfer into a glass jar and store in the refrigerator. Oil will separate during storage so stir before using.
Nuts: almonds, walnuts, cashews, peanuts and pecans make great nut butters.
Seeds: sesame seeds, hemp, sunflower seeds and pumpkin seeds are also good choices; however, use caution with these types of seeds. Their oils tend to be volatile and it only takes a few “bad seeds” to ruin of whole batch of seed butter. I learned this the hard way with my first batch of pumpkin seed butter. My friend Ruth (a long time raw foodist who taught me how to make nut butter) explained that seeds should be carefully scrutinized before making your butter. Remove any that are discoloured as this indicates that they are likely rancid.
Unhulled sesame seeds while higher in calcium than hulled are usually a little bitter tasting. Hemp seed needs to be hulled for good results. Look for hulled hemp seed (sometimes called hemp nut) either in vacuum sealed packages or in the refrigerated section of your local health food store.
All nuts and seeds should be purchased as fresh as possible and stored in the fridge or freezer.
Oils: I recommend using an oil blend such as Udo’s Choice or Omega Essential Balance. These oil blends help ensure your diet is rich in both omega-3 and omega-6 essential fatty acids. If you feel your overall diet is deficient in omega-3 then you can use any good brand of flax oil.
“Another excellent raw food recipe! I made raw almond butter and took it to two parties. Served with rice crackers, it was very well received. My sesame tahini was a tad bitter and my pumpkin seed butter was awful . The most likely reason is that some of the seeds were rancid. Next time I will definitely sort out any discoloured seeds.”
Robin Russell, Tester
Recipe published: Summer, 2002
Print Page Version
Robin’s Kitchen
References :
http://www.recipenet.org/health/recipes/recipkit/raw_nut_butter.htm
April 6th, 2009 at 11:51 am
I, too, tried to make a peanut butter w/ just peanuts in a blender/mixer, and it turned out as a “lot of broken peanuts!”
I watched a cable tv show on food preparation, and the guy made “alright” peanut butter, using peanuts, a bit of sugar (for taste), and either peanut oil or olive oil (probably peanut oil). He mixed for several minutes, and the blender slowed down (because the mix had finally turned into peanut butter). The oil was an emulsifier (to help blend the peanuts better,more efficiently). Companies use both oils and artificial emulsifiers to keep the butter and oil from eventually separating.
Try peanut oil, very little at a time, until the mix begins to resemble almond butter. Too much oil will cause it to turn to liquid.
Grinders just “grind”, and not mix. The bullet blender may work, but I’ve not tried this.
Hope this helps w/ your almond butter!
Best of luck to you!!
P.S.: You will have to stir your butter, because it WILL separate eventually! :>) )
References :
GOOD EATS,
Alton Brown (host)
April 6th, 2009 at 12:24 pm
How to make Almond Butter (Recipe)?
Raw almond butter is made from un-roasted blanched almonds
Almonds are a good source of proteins, and have the highest amount of dietary Vitamin E. This makes almond butter very important to vegetarians. For proteins, 2 Tablespoons of Almond butter would be same as 1 ounce of lean meat.
To make almond butter, used a Food Processor at continuous operation. Salt is added for flavor. Without oil, it will make a clump of nuts. Oil is added to give it a paste like consistency. I have used Canola oil. If you are a purist, use Almond oil in lieu of Canola oil. I have elected to roast almonds for flavor.
For a better formulation for brain food see Smart Nut Butter.
Ingredients
1. Blanched Almonds : 2 Cups
2. Salt: ¼ teaspoon
3. Canola Oil: 4 to 6 Tablespoons
Method
For raw Almond butter, Skip Step 1.
Step 1: Dry roast whole almonds in a pre-heated oven at 300º F for about 20 minutes. This will release their nutty aroma. Let them cool off to room temperature.
Step 2: Add almonds, salt, and Canola oil to a food processor. Puree it to a desired consistency. Add more Canola oil for smoother texture if desired.
Step 3: Transfer the contents to a clean jar with tight lid. Store in the refrigerator.
References :
http://www.indiacurry.com/nuts/almondbutter.htm