:: Homemade Raw Almond Crumble-Butter Spread
Since I started my mold-free, yeast-free, sugar-free, processed food-free diet, I’ve been more interested in food than I have been for some time. Instead of seeing this way of eating as a limitation, I see it as an opportunity, and an exciting one at that.
At first, when I realized that not eating processed foods meant I had to prepare everything myself, I was overwhelmed. Then I got over it and got to work. The diet is already improving several of my symptoms, so it’s difficult for me to complain about the work involved in making these meals. And my husband loves the introduction of so many whole, fresh foods to his diet, which is another reason I’ve been whistling, rather than whining, while I work.
Tonight, I wanted raw almond butter, but my food processor wouldn’t do anything other than grind the nuts to a crumble. I turned to my pestle and crushed the ground almonds in a bowl until they were somewhere between a crumble and a butter. The results were amazing, even on plain-old rice cakes. I highly recommend this butter-crumble spread.
Simply grind one cup of raw almonds in a food processor, then transfer the mixture to a bowl. Use your pestle or a potato masher to crush the almond crumble against the sides of the bowl until the oils in the nuts make the mixture stick together. Crush the mixture more or less depending on where you want your spread to fall on the butter-crumble continuum, then eat it fast before someone steals it from you.