A recipe from almond puree homemade, to make at home easily, does that sound good to you? You would be wrong to deprive yourself of it, it can be prepared in a few minutes and its taste is really delicious! To spread at breakfast, this almond butter easily replaces classic butter on your slices of bread.
The almonds have so many health benefits, it would be a shame to deprive yourself of them: they are rich in magnesium, fiber, low glycemic index... With this recipe, you can prepare the equivalent ofa big pot almond puree.
Why make your own almond puree?
Almond butter used to be something I used to buy ready-made in the store. That was until I realized that I could simply make it myself in my kitchen, in a matter of minutes...
- Cheaper than in stores: you can easily find almonds in bulk to make this recipe.
- Fast : you just have to let your robot / blender do it.
- Tasty : as the almonds are roasted before mixing them, their scent is really more intense.
Materials needed for this almond butter
To make your homemade almond puree, you will need a food processor or a blender powerful enough to make oilseed purees.
To toast your almonds beforehand, also provide a baking sheet.
Tips for making successful almond puree
- Patience, patience : for your raw almonds to turn into almond puree, they need to be able to release their oil. This happens after several minutes. Don't despair!
- Toast the almonds : in 10 minutes in the oven, the almonds have time to roast lightly, which gives them more flavor when they are crushed later.
- A touch of salt : it's not mandatory, but I like to add a little touch of salt to my almond puree, just before the end. This reveals the taste of this puree even more.
How to enjoy almond puree?
For breakfast, I love replacing classic butter with almond puree. It also keeps you going all morning! It can be spread on toast, added on a porridge or on a slice of cake also.
If you spread this almond butter on slices of bread, you can add fruit puree or seeds, it's healthy and simply delicious.
How to preserve it well?
The jar you are going to prepare can be kept until two weeks in the refrigerator, in a tightly closed container.
Other recipes to try
If you like this kind of easy breakfast or snack recipes then I suggest you take a look at these other recipes from the blog:
- Easy no-bake energy balls
- Chocolate chip coconut oil cookies (without butter)
- Banana pancakes without refined sugar
- Banana bread chocolate peanut butter
- Chocolate chip coconut muffins
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your almond butters!
- 430 g raw almonds with their skin
- 0,25 cc salt optional
- Preheat the oven to 175 ° traditional heat. Spread the almonds on a baking sheet then bake for 15 minutes on the middle rack of the oven to roast them lightly. Let cool for 10 minutes afterwards.
- Pour the almonds into your blender or blender. Start mixing at maximum speed to obtain a sandy texture. Take breaks from time to time to scrape the edges.
- Continue to mix: as a dough forms, you just have to be patient, and scrape the edges if necessary. Once the almonds have shed their oil, the texture becomes creamy. Add salt if desired (optional).
- Then pour into a jar with a lid, let cool and then store in the refrigerator.
Hello,
Comparing the price of a 500g jar at about €10 on the internet and the price of almonds in bulk at about €20 per kilo, I'm not sure it's worth it, not to mention the energy used (oven, mixer), the wear and tear on the mixer blade, cleaning the utensils... unless the taste is really better homemade! I've just made the recipe so I'll see if the taste is really different, to be continued...
Anyway, thanks for the recipe!
Hello Stephanie, I don't look at the prices of industrial products in stores, because they are not comparable... It all depends on what you want to eat and the effort you want to put into it. Personally, I choose homemade!
This is a recipe that I succeeded brilliantly! ❤️ I tried it several times (5 or 6 times) at max power 10 with my Mr Cuisine robot. Every 30 seconds. I scrape the edges to bring back to the center and I repeat the operation until I obtain the consistency of a smooth puree. For my part, a pinch of salt (flavor enhancer) and cinnamon powder for an even more delicious taste. Thank you for the recipe.
Thank you Stéphanie for your feedback! See you soon :)
Hello Lilie,
Thank you for this simple and great recipe.
Thank you Florence for your feedback! See you soon :)
Hello, I have the SMEG blender and I can reduce them to powder but not to puree?
Hello Jean-Louis, the powder is just the step before the oil is extracted and the puree appears: in my opinion, you have to continue further. I hope your equipment is powerful enough. See you soon :)
Thank you very much for the recipe, it's delicious and see you soon
Thank you very much Linda! See you soon :)
Bonjour,
I thought you had to peel almonds because the skin is indigestible and prevents the absorption of nutrients from the almond?
Hello Jacqueline, it is not at all necessary to peel them: it is a choice. In organic stores for example, you can find whole almond puree (with skin, like my recipe), and white almond puree (palm almonds). It is up to each person to choose. See you soon :)
I tried with almonds that I peeled; I ground for a long time but I obtained a fine almond paste but it does not turn into cream and yet I have a Thermomix. Do you know why?
thank you for your reply
Hello Suzon, the fine almond paste is the step just before it turns into almond puree/butter. So I think you have to continue until you reach this step. Otherwise it's a power problem (I don't have a Thermomix, but a simple mixer, this one: https://www.amazon.fr/gp/product/B08HK2BCGV/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=lilibake-21&creative=6746&linkCode=as2&creativeASIN=B08HK2BCGV&linkId=ce5e6427872c4e75dfe65ddcb262e408
Hello,
Excellent raw almond puree, I make it with my Thermomix, a little long because you have to take breaks before having a fine puree. Thank you for your good recipes like the invisible apple cake and your salted butter caramel which was a great success when tasting with friends.
Thank you very much Michèle for your message and your loyalty to my blog! See you soon for other recipes :)
Hello, thank you for this recipe. I just made a small amount to see. Recipe is excellent.
Thank you Mona! I'm glad you like it, see you soon :)
Hello, I discovered your blog. I started with the almond puree which is pure delight, thank you
Thank you Nathalie! Glad you like my recipes, See you soon :)
I have been buying my almond puree in my organic store for years, complete like yours, I love it, I put it under my morning toast and honey on top... it's true that it costs quite a lot to buy so making it at home is a good option!
Hello Floriane, yes you are right, once you have the blender to make the oilseed purees, it becomes child's play! See you soon :)
Hello
What robot do you use? I just bought a 900 watt blender with supposedly special blades and the thing literally melted.
I would really like to make this homemade almond puree but without the right equipment it's a waste of time.
Hello Julie, ah too bad about your blender... I use the Ninja robot that you see in my step-by-step photos: https://amzn.to/3JvIfoi
It's 850 watts and I make all my purees/coulis with it. What I can advise you is to take a robot rather than a blender (I think it's more resistant anyway). If you feel that it's heating up, take breaks to cool your blades before starting again. See you soon :)
Great recipes, lots of good things for a snack or dessert
Thank you very much Cristale! See you soon :)
Good evening, I have just managed to make my first almond spread.
I am so happy !!!
So I saw a comment from someone who tried to do this in a SMEG blender.
I have the SMEG blender and I do not recommend it, you can get a powder but nothing more even after 10 minutes.
I managed to make my spread in a blender quite simply, it took me an extra 10 minutes but it works well.
We go from a powder to a fairly firm paste and finally when it shines... it becomes liquid, it's perfect.
Be patient !
Thanks for the recipe
Thank you Lina for your feedback! See you soon :)
Wonderful recipe, I didn't think it was so simple and easy. Thank you so much!!!
Thank you very much Aline! You were right to start! See you soon :)
This recipe is delicious: I have memories of my grandmother making this paste with a hand mill and adding argan oil.
I'm so glad I made it.
A big thank you for all your great recipes Aurélie.
Thank you very much Mina! See you soon :)
Hello
Thanks for the recipe. Can't this be stored at room temperature? Because I made the peanut butter and it's in a cupboard.
Which tastes better with or without the skin?
What can almond puree replace in sweet recipes please?
Thank you for your recipes.
Hello Marion, if you keep it at room temperature, it goes rancid faster, but it's up to you to decide by its smell and appearance. Personally, I only use it as a spread on pancakes or bread. With the skin on, I find it has more flavor! See you soon :)
Hello
Thank you so much for this easy and delicious recipe.
I have a question: can this puree be frozen (in small cubes for example or in a jar) to be able to preserve it for longer?
Thank you in advance for your reply.
Hi Nathalie, yes, it's possible to freeze it. See you soon :)
It's incredible how much better it is than store-bought! I licked the spatula, the mixing bowl, my fingers—it was all chocolate! Thanks for sharing. Does this recipe work the same way for making peanut butter?
Hi Eve, yes absolutely! See you soon :)