DIY Almond Butter

By: Jodie Shield, MEd, RDN

Everyone knows peanut butter and jelly reign as the classic lunch box sandwich. But due to peanut allergies, many schools now ban this childhood favorite. So what should your child spread on that whole wheat bread? Try almond butter instead. Both peanut butter and almond butter are excellent sources of protein and heart-healthy fats. Just be sure to check out the Nutrition Facts and ingredients listed on the food label. Some manufacturers add sugar, salt, or hydrogenated oils (bad fats) to improve the taste of almond butter.

You’ll find almond butter in your supermarket, health food stores, and specialty shops at a rather hefty price. My solution: if you want to maximize nutrition and minimize cost, make your own. Simply whir almonds and a little bit of oil in a food processor or blender.  I adapted a recipe from a book written long ago by two dear colleagues –  Mary Abbott Hess and Anne Hunt. It first appeared in their book A Healthy Head Start. New to almond butter? Keep in mind that some of the oil may separate during storage, so make sure you stir it before using. Also, almond butter requires refrigeration after opening.

Give this almond butter recipe a try. Feel free to add it to smoothies or as a dip for apple slices. Be sure to check out my other recipes for homemade peanut butter and cinnamon-raisin granola. Just download my FREE app Eat Healthy Homemade Meals in Minutes.