Homemade Nut Butter Recipe | HOW TO FERMENT NUTS AND SEEDS | Bumblebee Apothecary

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides healthy fats.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence offers a more affordable flavor.

cinnamon

🥗Healthier: nutmeg

💰Cheaper: pumpkin spice

Pumpkin spice provides a similar warm flavor profile.

Put 9.5 oz of raw almonds into a bowl.

Add 3 tablespoons of whey to the bowl with almonds.

Pour enough filtered water into the bowl to fully submerge the almonds.

Cover the bowl with a towel and let it sit at room temperature or in a warm place for at least 24 hours, preferably 48 hours.

After fermenting, strain the almonds and spread them out in a thin, even layer on a baking sheet lined with parchment paper.

Sprinkle Baja gold sea salt over the almonds on the baking sheet.

Place the baking sheet in the oven at the lowest temperature (170 degrees F) for about 12 hours to dehydrate the almonds, checking and moving them around occasionally for even drying.

Once dried, store the almonds in the freezer to retain their nutrients.

Add 2 cups of the dried fermented almonds to a food processor.

Process the almonds until they start to look like a nut butter consistency, stopping to check on it periodically.

If the consistency is too sandy, add a few spoonfuls of coconut oil and continue processing.

Taste the nut butter and adjust salt if necessary, scraping down the sides of the food processor as needed.

Process until the desired smoothness is achieved, either chunky or smooth, then transfer to a jar or glass container for storage in the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens