Lauren Stover’s Bohemian Manifesto: A guide to living on the edgewas the inspiration for Kitchen Bohemian. I love the creativity and freedom I feel experimenting in the kitchen. Barefoot and grooving to tunes on my iPod, I can make something from just about anything.
One Part Zen, One Part Gypsy + A Dash Of Bombshell
First roast your almonds: Preheat your oven to 300. Line a baking sheet with parchment paper and place almonds on top in a single layer. Roast for 20 minutes, flipping them over after 10 minutes to prevent burning.
As soon as you remove the almonds from the oven, use a large spatula to scoop them into your food processor*. Add sea salt and begin to process.
Once the almonds are chopped into very small pieces, they will begin to gather on the sides of the food processor. Stop the processor and scrape down the sides. Process again, keeping an eye on the almonds, and stop and continue to scrape down sides when necessary.
The almond butter will eventually form into a ball which will whirl around the food processor. Stop processing and separate the almond butter ball into quarters. Continue to process until the almond butter is completely smooth. Transfer to a glass container with a lid and keep in refrigerator.
Notes: -It takes me about 10 to 15 minutes from when I start processing the almonds until it becomes almond butter.
-*I have made almond butter from almonds I have dry-roasted and then allowed to cool and also from dry roasted almonds that I have put in the food processor directly from the oven. I find the ones that are still warm from the oven process much quicker into almond butter. However, if you are uncomfortable placing warm almonds into your food processor, feel free to let them cool for 10-20 minutes. The process time may be up to an additional 10 minutes, though.
-I find that processing the almonds in smaller batches also helps speed up the preparation. If you have time, split the quantity of almonds in half and make two smaller batches of almond butter.