just stumbled on your wonderful channel thanks for sharing all your knowledge. It really grabbed me that video of you coming up the stairs on all fours I have done the same thing as I got diagnosed with sarcoidosis autoimmune disease and doctors have NO idea how to treat it, I like you have been on my own, and figured out some things to do.. I'll be trying to make your pot roast any day now. Thanks for great videos and all you do - Harold NYC
For me personally the end product looks really crumbly, dry and not smooth at all.. I would really recommend taking more time with blending. I always blend for 1-2min and then leave it for 10min so the oils can come out. Repeat this for as long as needed to get an incredibly smooth and runny almond butter without any extra oil. It can take up to 10 intervals, really depends on how smooth you want it. :)
@@FeastandFarmCooks It‘s kind of hard to explain but you can see how it cracks when it‘s filled into the glass, that‘s what I mean by crumbly and dry. Technically it‘s not dry like flour but almond butter can be runny when the oils get time to come out. I used to only blend it to the point you did and always wondered why store bought one was way smoother and runny so you can drizzle it like oil (without adding any extra oil). It’s basically a tip for the people that would feel the need to add extra oil to make it more smooth, which is unnecessary. :)
I know the song playing in the video and can't put my finger on it. I can almost hear it in my head. But can't grab it. Anyway I use to make almond butter for my kids this way. And you've made me want to do it again. Thank you for all your videos! They are all so helpful and inspiring.
Didnt go past the grainy texture, I was food processing/blending it for half hour, put oil in there, and honey thinking it would smooth it out but it just keeps sticking to the sides and the blades try to crush my spatula if i wipe the sides whilst its still running. The only thing that would work is a blender like yours where u can push it down whilst its still on or else it was a epic fail for me
Please avoid spreading pseudoscience about oxalates, don't listen to fake expert influencers, phytic acid is a super antioxidant, once our bodies detect we are getting mineral depleted, the absorption of the mineras will significantly improve regardless of the oxalats@@FeastandFarmCooks
@@FeastandFarmCooksholy, Also pseudoscience about seed oils, come on, please don't do this, google nick heibert seed oils read the article to understand the nonsense you read about
Hey Naomi--no I dip carrots in it, and use it as a base for granola bars for my kids to help them stick together. I make my granola bars with sprouted nuts and seeds too. ;) I also just eat it straight with a spoon if I'm feeling snacky. It's a lifesaver on road trips since I can't eat out.
My favourite way is to deseed a majool date & smear a teaspoon of the almond butter inside along with a teaspoon of homemade jam. It tastes amazing. Adding a few choc chip pieces will take it to the next level, but I personally can’t eat chocolate due to allergies. Enjoy 😊
Almonds won't sprout but lots of the legumes do. They just need to be soaked in a mix of water and an acid then dehydrated thoroughly. You can Google lots of methods for the process.
Thank you for this helpful video. If making almond butter with some added oil, is it still necessary for soaked almonds to be totally dehydrated first?
Your recipe is awesome and will go very high.of course it will be very tasty to eat.😋 I love it .I will definitely try it.You will tell me in the comments. How do you like my recipe?Thanks👍🍀🍂💢🤗
just stumbled on your wonderful channel thanks for sharing all your knowledge. It really grabbed me that video of you coming up the stairs on all fours I have done the same thing as I got diagnosed with sarcoidosis autoimmune disease and doctors have NO idea how to treat it, I like you have been on my own, and figured out some things to do.. I'll be trying to make your pot roast any day now. Thanks for great videos and all you do - Harold NYC
Thank you! I'm happy to be of help.
For me personally the end product looks really crumbly, dry and not smooth at all.. I would really recommend taking more time with blending.
I always blend for 1-2min and then leave it for 10min so the oils can come out. Repeat this for as long as needed to get an incredibly smooth and runny almond butter without any extra oil. It can take up to 10 intervals, really depends on how smooth you want it. :)
Hmmm...thanks for your thoughts. It wasn't crumbly or dry?
@@FeastandFarmCooks It‘s kind of hard to explain but you can see how it cracks when it‘s filled into the glass, that‘s what I mean by crumbly and dry. Technically it‘s not dry like flour but almond butter can be runny when the oils get time to come out. I used to only blend it to the point you did and always wondered why store bought one was way smoother and runny so you can drizzle it like oil (without adding any extra oil). It’s basically a tip for the people that would feel the need to add extra oil to make it more smooth, which is unnecessary. :)
I agree i add nothing to mine but a little salt and if you continue to blend it , it will get really runny and smooth and no oils are necessary.
HOW DARE YOU INSULT THIS WOMANS ALMOND BUTTER 🧈
I know the song playing in the video and can't put my finger on it. I can almost hear it in my head. But can't grab it. Anyway I use to make almond butter for my kids this way. And you've made me want to do it again. Thank you for all your videos! They are all so helpful and inspiring.
Lol I don't even know the name of that song 😛. And yes get back to making it again!
Didnt go past the grainy texture, I was food processing/blending it for half hour, put oil in there, and honey thinking it would smooth it out but it just keeps sticking to the sides and the blades try to crush my spatula if i wipe the sides whilst its still running. The only thing that would work is a blender like yours where u can push it down whilst its still on or else it was a epic fail for me
Yes you do need a high powered blender for sure.
And skins are always good for everybody's digestion. I skin them after soaking.
They say used blanched almonds to avoid lectins.
Yes that's right. Lectins bind to carbohydrates, phytic acid to minerals. I worry more about that than the lectins.
Please avoid spreading pseudoscience about oxalates, don't listen to fake expert influencers, phytic acid is a super antioxidant, once our bodies detect we are getting mineral depleted, the absorption of the mineras will significantly improve regardless of the oxalats@@FeastandFarmCooks
@@FeastandFarmCooksholy, Also pseudoscience about seed oils, come on, please don't do this, google nick heibert seed oils read the article to understand the nonsense you read about
Thank you for your clear explanation. I will make it and let you know how I got it.
Thank you.
Arya Murty
Wonderful!
Thank you for sharing! Looks delicious!
What do you typically eat with almond butter? Do you only use it for smoothies?
Hey Naomi--no I dip carrots in it, and use it as a base for granola bars for my kids to help them stick together. I make my granola bars with sprouted nuts and seeds too. ;) I also just eat it straight with a spoon if I'm feeling snacky. It's a lifesaver on road trips since I can't eat out.
My favourite way is to deseed a majool date & smear a teaspoon of the almond butter inside along with a teaspoon of homemade jam. It tastes amazing. Adding a few choc chip pieces will take it to the next level, but I personally can’t eat chocolate due to allergies. Enjoy 😊
@@traceyzvirblis4909 try organic 100% dark chocolate
Namaste. I have prepared. It is very good. Thank you.
Arya Murty.
after soaking should they show sprouts before drying? I don't really understand, why sprouted if you're dehydrating and roasting?
Almonds won't sprout but lots of the legumes do. They just need to be soaked in a mix of water and an acid then dehydrated thoroughly. You can Google lots of methods for the process.
@@FeastandFarmCooks what does it do to the oxilades?
It neutralizes them.
Thank you for this video. So helpful.
You are so welcome!
Thank you for this helpful video. If making almond butter with some added oil, is it still necessary for soaked almonds to be totally dehydrated first?
Eh...If they aren't, I worry they could still mold even when made into a nut butter.
I can't seem to get it to start to turn runny I bake it for like 10 minutes
You're baking it?
@@FeastandFarmCooks no doing it in a ninja processor for about 15 minutes
@@FeastandFarmCooks I just seem to be able to get it crumble
Does it have to be organic to sprout. I’m on a budget and already have almonds in my pantry. Thank you!
Nope! It's just a good idea with some products to get less herbicides and such, but certainly use what you have!
What would you recommend for nail discoloration on toe nails?
Maybe you should email me... let's not talk about that while we make almond butter 😂😂
@@FeastandFarmCooks email please. LOL
Never mind I found it. :)
Your recipe is awesome and will go
very high.of course it will be very tasty to eat.😋 I love it .I will definitely try it.You will tell me in the comments. How do you like my recipe?Thanks👍🍀🍂💢🤗
Thank you. Enjoy!
Remove the skins. Almonds are high in omega 6.
There are a lot of sources of six I worry about more. Like vegetable oil.
How do they do it wrong though ? Lol
Not using sprouted nuts 👍
Delicious