So, you’ve made almond milk – it was delicious, wasn’t it?! But now you are left with loads of pulp. And if you’re like me, you feel extremely wasteful just tossing it into the garbage. But what does one do with the leftover pulp?
I am so glad you asked!
You make butter. Some blenders allow you to make almond butter with the whole nut, but for most blenders it can be a tall order. However, with almond pulp, the hard part of breaking down the almonds has already been done.
So why would anyone want to make their own nut butter at home?
Well, it all comes down to control. Having the ability to control exactly what goes into our food is something we all take for granted, but with a little bit of know-how, we can take the control back!
The reason I have fallen so hard for making my own almond butter is that I have come to love the ability to customize it to my liking. And having a wholesome, preservative-free spread on hand always comes to my snacking rescue.
Almonds have the ability to keep hunger at bay and maintain even blood sugar levels, because when blood sugar is out of whack, cravings for bad things begin to take hold. And I would be remiss if I didn’t mention the heart health benefit of almonds. They contain a high level of monounsaturated fat which is crucial for arterial and heart health – I get but a mere 30 days to preach heart health, so I plan on taking advantage!
I digress. This almond butter has found itself everywhere in my kitchen, and hopefully it will find its way into yours!
Homemade Almond Butter
- 2/3 cup almond pulp
- ¼ tsp cinnamon
- ¼ tsp vanilla
- ¼ cups warmed coconut oil
Combine the pulp, cinnamon and vanilla in a blender and pulse to combine. On the lowest setting, slowly add the coconut oil. Once all the oil has been added, turn the speed up and blend for 3 minutes, scraping the sides of the blender down periodically.
