Almond- Flax Butter
From The Vegan Sourcebook by Joanne Stepaniak. This is high in omega-3 fatty acids. Use as a replacement for dairy butter on toasted bread, bagels or crackers. I haven't tried this yet.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 pinch salt to taste
- 1/2 cup raw almonds
- 3 tablespoons organic flax seed oil
- Carbohydrate 15.49405 g
- Cholesterol 0 mg
- Fat 35.3353 g
- Fiber 8.72299986362457 g
- Protein 15.1723 g
- Saturated Fat 2.667665 g
- Serving Size 1 1 /2 cup, 4 serving(s) (72g)
- Sodium 0.715 mg
- Sugar 6.77105013637543 g
- Trans Fat 1.95195000000001 g
- Calories 411 calories
If the almonds have skins, they will need to be blanched and peeled: Place them in a small saucepan and cover them with water; bring to a boil, reduce heat slightly and simmer for two minutes. Drain the almondsin a colander and rinse them under cold water. Pop off the skins by pinching the base of each almond between your thumb and forefinger. Pat the almonds dry. (These steps are unnessary if you are using skinless almonds). Grind the almonds into a meal in a food processor fitted with a metal blade. Add the oil one tablespoon at a time and process until creamy. Add salt to taste. Store in an airtight container in the fridge.
