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Almond Butter

Reviewed: Feb. 25, 2013
I like my almond butter raw, so did not toast the nuts. After the 1 cup of nuts were pulverized, I added 1 Tbsp of sunflower oil, which does not have a the heavy flavor or bitterness of olive oil. Continued processing for 2 more minutes or just until it clung together to form a crumbly paste, and NOT INTO A BALL. If you let it go that long, it becomes very doughy. This way looks more like wet sand granules. It is still spreadable at this stage. If you like more oil, STIR IT IN BY HAND. Personally, I do not like a lot of oil because of the enormous calories, and when buying market products, even pour off the oily top; especially with peanut butter because they add so much. I stirred in some slivered almonds to make it crunchy. There is no bitterness and no added sugar or honey necessary.
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