Homemade Almond Butter + Fruit Toast

Maybe you are thinking “making almond butter is crazy speak — why would I go to the effort of making almond butter when I can buy that goodness in bulk at Costco or in the bulk section from the grinder machines.” I hear you. I love and buy from those machines too, but then one day, when I had a lot of almonds in the house and no almond butter, I decided to make my own in the food processor. Then while it was grinding I thought about how good it would taste with smoked sea salt. It was deliciously, addictively better than any jar I’d ever purchased.

The fruit toast is an open-faced sandwich, per my preference to show off the ruby shingle of strawberries, or jewel tones of nectarines, or whatever is in season, but you can easily put a lid on it to pack it to go. You can make a PBJ (or almond butter) anytime, but this sandwich is made for showing yourself some love with what’s often a slap together sandwich. 

Print Recipe
Homemade Almond Butter + Fruit Toast
Course Main Dish, snack
Prep Time 15 minutes
Servings
cups
Ingredients
Almond Butter
Fruit Toast
Course Main Dish, snack
Prep Time 15 minutes
Servings
cups
Ingredients
Almond Butter
Fruit Toast
Instructions
Almond Butter
  1. Toast the almonds lightly, mostly don’t burn them. That’s all the cooking you need to do. Now dump the lot into the food processor and turn it on and let it go. If you need to turn it off and scrape down the sides, go ahead. Add in the salt after 5-7 minutes when you check the consistency. If you are afraid it will never get runny and will stay grainy, don’t fret. It will, it just may take a full ten minutes. You can wait. It will happen. When you finish put it in a jar or lidded container just like the stuff you buy at the store and store at room temperature or the fridge, your preference. To make fruit toast: Spread the toast with almond butter (and a slather of real butter first if you’re feeling indulgent and not fettered by the 20 ingredients rule.) Now, shingle on the sliced strawberries so you can accommodate as many as the almond butter will hold in place. Eat slowly, it’s good.
Fruit Toast
  1. Spread the toast with almond butter (and a slather of real butter first, if you’re feeling indulgent and not fettered by the 20-ingredients rule). Now, shingle on the sliced strawberries so you can accommodate as many as the almond butter will hold in place. Drizzle with honey if you like things sweeter. Eat slowly; it’s good.
Bonus Points
  1. - Swaps: Go with the seasons and use other fruits — nectarines, pears, plums, blueberries, etc. - Add-ins: Customize your own blend with any mix in you can think of — chocolate, cinnamon, flax, chia seeds, honey, etc. Want the sandwich get a bit sweeter? Add a slather of strawberry jam. - The best part of making your own almond butter? You have complete control over the consistency. Like it thick or runny? Just process for less time or more. - Processing the nut butter can also be done in a blender built for thick, heavy loads. You know, the kind that can puree an iPad.
Recipe Notes

This recipe comes from the just-released Spring 20/20 Recipe Collection. Get the full collection, ingredient guides, and more here.

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