A fail proof recipe for Thermomix Almond Butter made with only almonds and nothing else. It takes less than ten minutes to wiz up a batch and is far tastier and nutritious than anything out of a jar.
I make a batch of Almond butter at least once a week. I could go far as to say I’m slightly addicted to it. One of my favourite food bloggers Deliciously Ella got me into it about a year ago and I haven’t stopped making it since.
Almonds are expensive but they’re one of those luxuries that are totally worth it as they’re brimming with nutrients. Forget expensive facecreams, almonds contain Vitamin E which can help nourish your skin and protect it from the sun’s damaging UV rays.
The trick I’ve found to make the best Thermomix Almond Butter is to use at least 500g of almonds, otherwise you spend forever scraping down the bowl with a smaller amount. Also, mix for longer at a lower speed such as speed 5, this prevents the mixture from ‘splatting’ around the bowl. I find the fresher the almonds the better and another tip I’ve learned is to make sure the bowl is completely dry.
As the blades spin the almonds are ground down finely and start to release their natural oils, making butter. The Thermomix bowl also starts to heat up which makes it all the more tempting to eat the mixture before storing it. This method could take ages in a normal blender but is super quick in the Thermomix.
My favourite ways to have Almond Butter is with porridge, in smoothies, baking, on toast with sliced banana, or on its own straight out of the jar. It can be stored in the fridge or a cool place in an airtight container for up to a week.
Thermomix Almond Butter
Prep
Total
Yield 1 Jar
Ingredients
- 500g Almonds
Instructions
- Empty the Almonds into the Thermomix bowl and grind for 2 mins/speed 9.
- Open the lid, scrape down the bowl and mix again for 4-5 mins/speed 5.
- Sometimes the timing varies depending on the freshness of the Almonds. If it doesn't resemble butter just yet, mix again on speed 5 and scrape down the bowl if necessary.
Notes
Can be stored in an airtight container in the fridge for a week.
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