Something I've been thinking about...why should we pay higher prices for protein fortified nut butters, when we can make it at home ourselves!! Plus I also have a low fat option as well!!!
Prep time: 2 mins
Cook time: 30 mins
Total time: 32 mins
Serves: 6
Easy Almond Butter Recipe:
2 cups of Almonds
1/8 tsp Sea Salt
Add-Ins: Optional
For sweetness: Honey, Agave, Coconut Oil, Maple Syrup, Xylitol/Stevia
Protein: Whey or Vegan Protein Powder
Fats: Flax or Chia Seeds (with chia, mixture may be a bit dry as chia absorbs a lot of moisture)
Directions:
1) Line a baking sheet with parchment paper and spread 2 cups of almonds out.
2) Roast at 375 degrees for about 6-8 minutes until slightly darker brown. (Careful not to burn!)
3) After the almonds cool slightly place in a food processor or high powered blender to grind for several minutes. You want to stop every few minutes to push down what accumulates on the sides of the bowl. Continue to process until you get a nice thick, creamy texture. Sprinkle in a pinch of sea salt and blend once again just to incorporate.
4) If you want additional flavor- add a teaspoon of coconut oil, maple syrup, agave, honey, flax/chia seeds and/or protein powder and mix well.
Store in a tupperware or mason jar in the fridge for about 6 weeks. (If you add the oils, syrup, etc this will last about 1-2 weeks.)
LOW FAT PROTEIN NUT BUTTER OPTION:
1/2 cup (8 TBS) PB2 Chocolate or Plain Peanut Butter Powder
(Used Chocolate PB2 for calorie calculations)
2 scoops Protein Powder (Using Sun Warrior)
Water (enough to blend & mix smooth)
4 servings:
Nutritional Info per serving
Calories: 82
Fat 2 grams
Carbs: 8 grams
Sugar: 3 grams
Protein: 12 grams
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