Move Over Peanut Butter Almond Butter Has Arrived
This is my most favourite snack in the whole wide world, I love it on its own or with apple slices, blueberries or literally any other fruit that we have in our fridge. Despite its name almond butter doesn’t resemble any taste of actual butter, it’s more like a runnier, smoother version of peanut butter and has a stronger taste but is actually amazing and I come to prefer it from peanut butter. Almond butter contains a lot of protein making it a great snack to have before any physical activity.
Calcium and Copper
Some of almond butter’s health benefits come from its calcium and copper content. Both minerals play a role in brain cell communication and keep your nervous system functional, while calcium also aids in muscle function and keeps your skeleton strong. Copper enables you to make melanin, which is a pigment that helps protects your skin from the sun. Each 2-tablespoon serving of almond butter contains 111 milligrams of calcium, or 11 percent of the recommended daily intake, as well as 299 micrograms of copper, or one-third of the daily requirement.
Vitamin E and Magnesium
Almond butter also contains beneficial magnesium and vitamin E. Like calcium, magnesium contributes to the health of your bones. It also helps you produce energy, as well as synthesize fatty acids needed for energy storage. A serving of almond butter offers 89 milligrams of magnesium, which is 28 percent of the daily recommended intake for women and 21 percent for men. Vitamin E supports health communication between your cells, and prevents blood lipid oxidation, which is a process linked to cardiovascular disease. Consuming 2 tablespoons of almond butter boosts your vitamin E intake by 7.8 milligrams and provides 52 percent of your recommended daily intake.
- 3 cups of raw almonds
- Place the almonds into a food processor and turn it on and watch it for a few minutes, you may need to scrape down the sides a few times to ensure it combines properly.
- The almond butter will probably take five to ten minutes to come to the runny consistency shown in the picture.
- Once it is done pour into a container or jar – eat and enjoy!
- This recipe requires a good quality food processor.
- It should last 3 weeks when kept in the fridge.
Recipe Credit: Mia