|Prep Time||20 – 25 minutes|
|Nutrition Per Serve 145 Calories||Carbohydrates 4.6g|
|Fat 6.6g||Protein 5.4g|
Servings 12 (1 teaspoon)
2 cups nuts of your choice (salted, roasted, raw) – I used a mixed nut blend
1 scoop NOWAY vanilla (put this in after the nut butter has formed)
OPTIONAL BLENDS – ADD THIS AFTER YOU HAVE TURNED THE NUTS INTO BUTTER
Cinnamon, 2 tablespoons honey and blackberries
Cinnamon and 1 tablespoon noway protein (choc or vanilla)
OPTIONAL ATP SUPPLEMENTS – Multifoods, Gut Right
- To make the nut butter, if you’d like to speed-up the process, warm up the nuts in an oven at 250 degrees for 10 to 15 minutes, then place the nuts in a strong food processor and process them until creamy, add the NOWAY or any flavorings at this point and mix well to combine.
- You may want to stop and scrape down the sides every now and then, but this process can take up to 25 minutes, or less if you heat your almonds first using the step above.
- Once totally smooth and creamy, transfer the almond butter to a glass jar and store it in the fridge. I’ve found that almond butter with no additives usually lasts at least a month, if not longer.
NOTE: Do not be tempted to add anything, other than possibly a drop of oil, to the almonds before they turn into a smooth butter. Adding sweeteners or water can ruin the texture of your almond butter and will affect the shelf life as well.