We occasionally link to goods offered by vendors to help the reader find relevant products. Some of these may be affiliate based, meaning we earn small commissions (at no additional cost to you) if items are purchased. Here is more about what we do.
If I told you today’s almond butter recipe was the best almond butter I’ve ever eaten in my life, half of you would be skeptical, and the other half wouldn’t care. Actually, I’m projecting. I only know that if I were you, I would be skeptical, or I wouldn’t care. I tend toward the cynical.
But in all my analyzing, I’ve found that we who tend towards disbelief are actually the once highly hopeful; it’s just that at some point, we put those high hopes into something (politics, people, friends, projects, ideas), and that something let us down.
So then, rather than being let down again, we disbelieve; we say, “prove it”; we try to control what can hurt us by being highly choosy about what we let in. I get it. I do it.
But the only problem with walling all new things out is that you miss some legitimately good new things. When you lock up your heart against hurt, you lock it up against love, too, like C.S. Lewis said. You lose out on hope!
And, to bring it back to the almond butter, the thing is that I actually made and tasted this almond butter with my own hands and tastebuds, and I would swear to you it was the best almond butter I’ve ever had, even though I know that’s not quite proof (and I’ve eaten a lot of almond butters).
Believe me or not, I say this almond butter has two key things going for it: (1) It’s soaked, for easier digestion and (2) It’s flavorful like a hurricane, coming at you with its salty, sweet taste in a way that makes you want to eat it on its own, standing at the counter with a big spoon. (And we have.)
The method for creating this soaked vanilla maple almond butter comes from the new book, Back to Butter: A Traditional Foods Cookbook – Nourishing Recipes Inspired by Our Ancestors, written by the duo behold Organic Spark, a traditional foods blog.
Traditional foods are the kinds of food you hear a lot about when you follow Weston A. Price or Sally Fallon or read The Maker’s Diet, which you’ve probably heard us mention before. In a more subtle, less didactic way, they’re also the kinds of foods you hear us talking about or see us eating here.
At their most basic, traditional foods are exactly what they sound like—foods that have stood the test of time, not just from my grandma to me, but from ten or twenty generations ago. They’re historical foods, foods that are naturally rich in nutrients and prepared in ways that help your body digest them.
While some of the other resources about traditional foods are lengthy and complicated, Back to Butter is laid out in a pretty basic, user-friendly, easy-to-understand way, with two main sections:
The traditional foods pantry (section 1) and traditional foods recipes (section 2).
We like this because it feels so approachable, no matter what your level of familiarity with traditional foods might be.
If you want a fuller understanding of why unrefined fats like coconut oil are so amazing, for example, this book will help. If you want detailed instructions for making homemade yogurt or soaking grains, this book provides the formulas.
As an example, today’s post features Back to Butter: A Traditional Foods Cookbook – Nourishing Recipes Inspired by Our Ancestors‘s method for soaking nuts. We used raw almonds.
There’s nothing hard about the process, but, like a lot of traditional foods recipes, it does take time—24 hours to soak and 24 hours to dehydrate.
An impatient person like me (yes, impatient and cynical!) finds it best to spend the five minutes prepping the nuts at each point in the process and then forget about them in my mind—no more thoughts about nuts!—or I’d drive myself nuts (ha! get it?).
After the nuts are done, you can eat them as they are or pureé them in a food processor like we did for my favorite almond butter to date. Flavored with fresh vanilla beans and a kiss of maple syrup, it is salty, savory, sweet, and addictive.
ps. Are you wondering why soak nuts in the first place? To reiterate the point about traditional foods, one thing we consistently see in ancient cultures is that they knew to soak their nuts and grains.
Soaking breaks down anti-nutrients in these foods that not only make it harder for them to be digested but also inhibit the way the body can process their nutrients.
Just as you’ve heard us say that many people who have a hard time digesting store-bought bread and/or gluten do okay with sourdough and/or soaked ancient grains like einkorn, so too many people who struggle with feeling weird when they eat nuts do better when they soak them first.
As stated in the book, our ancestors might not have realized why this practice was so helpful, but natural instinct about how they would feel as a result led them to make it a habit.
- 2 cups raw almonds
- 1 tablespoon raw apple cider vinegar
- 1 1/2 teaspoon sea salt, plus more to taste
- In a large glass bowl, combine nuts, apple cider vinegar, salt, and enough filtered water to cover the nuts by 2 inches (5 centimeters). Stir to dissolve the salt. Cover the bowl with a lid or a plate, and set it in a warm place (i.e., 75F/24C) for a full 24 hours.
- After 24 hours, turn oven or food dehydrator to 150F/66C, or your oven’s lowest setting (in our case, this is 175F). Rinse the soaked nuts in a colander, discard the soaking water, and spread the nuts in a single layer on two baking sheets. Sprinkle lightly with sea salt, to taste (feel free to taste!).
- Dry almonds in oven or dehydrator for at least 15 and up to 36 hours. Back to Butter recommends 24 to 36 hours for almonds if you’re using the 150F temperature, but ours were done sooner, probably because of the higher temp in our oven. You know the nuts are done when they are no longer moist at all and crunch nicely upon biting. Test several to make sure there’s uniform doneness.
- Store nuts in an airtight container in the freezer or refrigerator, or use them in the vanilla maple almond butter listed here.
Beyond the digestive benefits of this almond butter, it’s also delicious, as in, the most delicious almond butter I’ve ever had. Nutty and salty while also sweet, kissed by vanilla and maple syrup, it’s as good on raw celery as it is eaten on its own, by the spoonful.
- 2 cups (273 g) crunchy almonds
- 1 1/2 tablespoon coconut oil
- 1 tablespoon maple syrup
- 2 vanilla beans
- Place almonds, coconut oil, and maple syrup inside a food processor. Slice the vanilla beans down the centers vertically and use a spoon to scrape out the insides; add them to the food processor.
- Turn on the motor and process the mixture. After a few minutes it will turn into a rough ball, but let it keep mixing. It will separate and stick to the sides of the bowl and eventually become smooth, in about five minutes total.
- Taste and adjust as you like, adding a bit of salt or a little more maple syrup, etc. Serve on toast, with celery, or however you like your almond butter.
- Store almond butter in an airtight container and refrigerate. Note that it hardens slightly when cold.
- Category: Nut Butters
- Method: Blending
- Cuisine: Vegan
Keywords: nut butter, almond butter, vegan, soaked grains, soaked nuts
Looking for more homemade spreads and nut butters? Love chocolate? Consider making our Nutella-inspired hazelnut chocolate spread!
Photos by Shanna Mallon, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on March 12th, 2014. Last updated: July 3, 2019 at 12:23 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
Most of the staff at Foodal are not medical professionals and this article should not be construed as medical advice. Foodal and Ask the Experts, LLC assume no liability for the use or misuse of the material presented above. Always consult with a medical professional before changing your diet, or using supplements or manufactured or natural medications.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.