Eating healthy can be a drag on your bank account, especially when it comes to nut butter, just ask the enthusiast – me! I love a spoonful or two after work when I am peckish before dinner, it is my number one go-to (provided I haven’t OD’d on it earlier as nuts pack a hefty calorie punch).
The sh*t thing is though, these store bought products are so damn expensive that you basically have to give up your new borns school tuition to afford the deliciousness.
So today I want to enlighten you to the world of (a) saving money (MY FAVOURITE!) and (b) having easily accessible, smooth, creamy nut butter ready for snacking.
First off I will outline to you the savings you will be making by blending up your own spreads. I am a big Coles fan (hello Flybuys!), so I will be using their price-point as a reference.
Below I have also screen-shotted the dry roasted (unsalted) almonds that I purchased from Coles retailing at $10.00 for 400 grams. Stay with me, this isn’t a pump for Coles!
From the $10 packet of dry roasted almonds, I take a 250 gram portion, equating to 63% of the packet (if you were wondering) or $6.30 worth of almonds and using magic I turn it into nut butter.
Now, let’s just do some simple maths:
- 1 jar of store bought nut butter (250g) is $10.99
- 1 jar of homemade nut butter (250g) is $6.30.
- That is a saving of $4.69 or 43% if we want to be precise. Can I get a W-O-W? Yep, WOW, I know, who would have thunk it.
Admittedly you do have to give up 10 whole minutes of your life to make this amazing, nutrient dense spread, so unless you are the CEO of Apple and your time is worth way more than saving $4.69, let’s get started!
- Measure that you have 250 gram of dry roasted or just raw almonds and please, for the love of god do not use activated (soaked) almonds unless you have dehydrated them before blending. Any ounce of added moisture will dramatically reduce your nut butters shelf life. Got it?
- Pop your crispy, crunchy nuts in a food processor, I use a Thermomix. I like to start my Thermy off at level 5 and progress higher until level 8 or 9. For a normal blender just give it all you’ve got!
- You will need to scrape the bowl down a few times as the Thermy likes to spread these mixtures far and wide. Continue to blend until you are happy with the texture. I’m a smooth girl, but no judgement to those who are crunchy.
- When the desired consistency is reached, put your fresh batch of almond butter into a glass jar and store in the fridge or in your pantry.
To mix things up you could add some vanilla essence, cinnamon, rice malt syrup or even cacao powder to create a hoard of delicious flavours. You will need to keep in mind that any extras will alter the nut butters shelf life, so if you are anything like me, you won’t care about shelf life because it will be gone well before then anyways.
Enjoy! If you have any questions please don’t hesitate to comment below or flick me an email!