Beginnings & Almond Butter

Welcome! As we approach the beginning of a new year, we start to dream of resolutions and new beginnings for the promising times ahead. Well, welcome to my new beginning, a blog for traditional, frugal, natural foodies.

I’m new to the traditional nutrition crowd, but have been reading as often as possible from wonderful sources such as The Weston A. Price Foundation, Kimi Harris’s The Nourishing Gourmet, Lindsay Edmond’s Passionate Homemaking, and others. So please know I’ll be asking questions rather often as I begin to figure this out. 🙂

However, if you have any questions about traditional nutrition, please feel free to ask! I’ll do my best to answer from what I’ve read and experienced so far, and as the blog gains momentum (I hope!), I’m sure there will be many others who are ready and eager to help.

I hope to post recipes as I try them, as well as any tips I’ve picked up through my penny-pinching adventures. Tonight, I made some almond butter (rather blindly as I’ve only made homemade peanut butter before), and I think it turned out rather tasty! Granted, I haven’t spread it on anything yet, but it tastes yummy right off the spoon.


Almond Butter

1.5 cups of raw almonds

3 tablespoons of organic, virgin coconut oil (preferably extra virgin, but I just had virgin on hand)

1/2 tsp of raw, organic honey (commercial honey is okay too, if the raw organic is impossible)

1 pinch of sea salt (“normal” table salt will work as a substitute, but aim for the sea salt)

*Special equipment needed: food processor

1. Grind almonds in the food processor on low for about three minutes (should be very crumbly at this point).

2. Add the honey and grind until combined well.

3. Add coconut oil and grind until smooth (this will take several minutes [maybe five?], but don’t worry about it having the exact same consistency of peanut butter, because it won’t reach that point. The final product should not crumble, but be sticky like PB, just thicker.).

And that’s it! If you have a favorite nut butter recipe, please share! Also, if you have an alternative to the one above, I’d be glad to try that too. Like I said, this recipe was a complete experiment that turned out better than I thought it would. 🙂

Do you have a favorite nut butter recipe or a favorite way to use nut butter?

(This post is a part of Pennywise Platter Thursday @ The Nourishing Gourmet.)


5 thoughts on “Beginnings & Almond Butter

  1. Hi, Leigh Ann! I found you via a link I saw on the blog your mom mentioned on Classed–so kind of roundabout! 🙂 She says you’re her nutrition guru now. You and Betsy should have a discussion of sourdough! We named our Eustace, but he died under Abby’s care. 😦

    My recent favorite salad dressing is something along the lines of this:
    1/4 cup tahini
    3 cloves garlic
    juice and flesh of one lemon or lime
    water to blend to about one cup

    I whirl that up in my blender and have it on salads–delicious and nutritious!

    • Hi, Mrs. Marsch! I’m glad you found it. 🙂 I would love to have a discussion about sourdough with Betsy! Oh, poor Eustace. (He did have a splendid name, though, I might add.)

      Thanks so much for including the recipe; it sounds delicious! I can’t wait to try it. 🙂

  2. I make hazelnut nut butter & pecan nut butter. I just add oil. For the hazelnut I use sunflower seed oil & for the pecan I use grapeseed oil. McKenzie likes them both!

    • Sounds good! Do you think I could use slowly melted extra virgin coconut oil instead of the other oils? Or would that be too funky taste-wise? (By the way, where do you get your hazelnuts? I can’t seem to find them.)

      • LeighAnn, I just read your post! About the extra virgin coconut oil in the nut butters — not sure. Does it solidify when cold? It may do that in the nut butter. Not sure about the taste as I have never tried the coconut oil. I find a good variety of nuts at Delallo’s! They sell them bulk & we buy a ton of nuts each month! Sorry I am responding so late!!

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