We all have them, whether we like it or not. Cheesecake, pumpkin pie, hamburgers, cookie dough ice cream… you name it, someone is probably dreaming about it.
For me, it’s a peanut butter sandwich… cut diagonally with strawberry jam oozing out the middle. Oooh, yes.
Only problem is, I’m allergic to peanuts. Unfortunately, this kind of complicates my little food fantasy. One whiff of peanuts is enough to turn me off. One bite is enough to send me into an itchy, tingly, crazy panic.
So, as an alternative to pb, I eat almond butter. It sort of looks the same, right? And it kinda tastes similar? My mother rolled her eyes when I asked her the last question, and answered, “Meg, it tastes NOTHING like peanut butter. PB is sooo much more flavorful.”
I absolutely hated almond butter at first, but after a few tries, it grew on me. Now, it’s a staple in my diet.
Homemade almond butter isn’t quite as smooth as store bought, but the flavor is much, much better. I recommend Trader Joe’s roasted unsalted almonds for the best flavor.
Honey Sea Salt Almond Butter
3 cups roasted unsalted almonds
honey and salt to taste
1) Pour the almonds into the bowl of a food processor.
2) Process for about 10 minutes, or until the mixture looks smooth, pourable, and shiny. At first, it will look like it’s never going to turn into anything resembling almond butter, but just keep on processing! You’ll end up with almond butter, I promise!
4) Transfer the butter into a glass jar, just to make it look authentic. Store it in the refrigerator. Enjoy!
yields 1 1/2 cups almond butter