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Fine food recipes with whole almonds
In order to add body and frothing capabilities to commercial almond milk, manufacturers often add various fillers and additives.
Learning how to make almond milk at home gives you total control over the ingredients used. The result will be naturally thick and creamy almond milk.
How is almond milk made in a factory?
Most commercial almond milk is made from Californian almonds. There, the demand is high and the supply unsustainable. A process causing damage to an already fragile ecosystem. Almond milk has been around for centuries but the process came under mass commercialisation just over a decade ago, putting wildlife under threat and endangering the honeybee.
Most industrially produced almond milk contains around 2% almonds. This results in a thin flavourless liquid, which is why so many cartons of almond milk come with a long list of ingredients. Added to provide body and flavour, these extra ingredients may be naturally derived yet are still additives nonetheless.
How to make almond milk at home
To make almond milk you will need fresh, whole, almonds and water. Go for filtered water if that is what you would normally drink at home. You will also need a blender, a sieve, and a clean tea towel or cloth. And a bowl large enough to sit the sieve in.
You may wish to add flavour to your almond milk with a little cinnamon or vanilla. A word to the wise – do try homemade almond milk once before deciding it needs flavouring. Almonds are naturally creamy so the stuff you make is way different to the store bought variety.
The best way to avoid sustainability issues around your almond consumption is to buy local. We wrote all about sustainable Australian almonds and how they are produced, right here.
To make roughly 1 litre of creamy almond milk you will need 1 cup almonds and 4 cups water. You can adjust the ratio of almonds to water depending on how thick you want the result to be. Remember that we said there is about 2% almonds in commercial almond milk? Using 4 cups of water brings that percentage up to 25%, so you can imagine the difference.
Blitz the almonds with the water for about 3 minutes or until the almonds are completely blended. Place the sieve over the bowl, and line with the cloth. Pour in the blitzed liquid and leave to strain until the residue is almost dry. You can give it a helping hand by squeezing the cloth as if you are wringing out a dishtowel. Which, strictly speaking, you are. Pour the resulting almond milk into a container and keep in the fridge for up to 4 days.
Homemade almond butter is way better than the store bought stuff. Not only does it taste great but it costs less to make too.
Roasting your own almonds before blitzing them means you can have full control on the oil and salt content, as well as whatever else may be lurking in commercial almond butter.
Buying almonds in bulk quantities is by far the most cost effective way to make all of your almond based recipes. Why not have a go at making your own almond butter and see just how easy it is to make something nutritious and delicious.
The nutritional benefits of almond butter
Although most of us eat almond butter because it tastes good, we also choose it above peanut butter because of its nutritional content. It is an excellent way to add fats and protein to your breakfast or smoothie, and will keep you feeling satisfied for longer. Spread it on wholegrain toast with a sliced banana for a healthy breakfast, or add a spoonful to a 3pm cacao smoothie for an afternoon energy boost. Either way it will help slow down the digestion of sugars and help to balance your blood sugar levels.
Almond butter is full of monounsaturated fats to help protect against heart disease. Almonds are also one of the best sources of antioxidant Vitamin E, and contain magnesium that helps to control blood pressure.
Find out more about Australian almonds and the nutritional benefits of almond butter…
How to make homemade almond butter
Whilst you can use raw almonds to make a creamy smooth nut butter, most of us prefer that roasty toasty just slightly salted thing that we associate with peanut butter. The stuff that sticks to the roof of your mouth. You don’t need to add oil, although adding a touch will help them along nicely. You could also experiment with adding sweet tones to the roasting tray, such as a shake of cinnamon and a drizzle of honey. Or up the savoury ante by tossing them in paprika and a tiny amount of celery salt. Any liquids or syrups need to be added at the roasting stage or it may not come together properly.
To make almond butter you need at least 3 cups of almonds in order to cover the processor blades. Roast them in a moderate oven on a baking tray, with a little oil and salt if you wish, for about 10 minutes. 180C should do it. Leave to cool for a further 10 minutes. They will blitz nicely if still slightly warm.
Can you make almond butter in a blender?
Yes you can make almond butter in a blender but it really needs to be a more powerful type with robust blades and a decent motor. It will actually take less time than in the processor, but you need to be careful to pulse so as not to burn the motor out. An extra quarter cupful of oil helps it along. Add your roasted almonds to the blender cup, along with a few tablespoons of oil, and blitz until you have a smooth semi liquid nut butter. You will need to scrape the sides down a few times, and use the rest of the oil if required. If you really want to make the almond butter with no added oil, then whether you get away it will depend your particular blender.
To make the almond butter in a food processor, add the roasted and cooled almonds to the processor bowl and fix on the lid. Set running at a medium speed and keep it going for about 10 minutes. You will have what looks like almond meal for about 8 of those minutes, but eventually it will come together. Once it has formed a mass like pastry, it will start to break down and form gooey butter.
Does almond butter have to be refrigerated?
It is best to keep your almond butter in the fridge as it does not contain any preservatives. The high fat content of nuts means they can turn rancid quickly. You can keep it in the fridge for several weeks. If it gets that far.
Remember that it is way cheaper to buy almonds in bulk. Consider buying bulk chipped and broken almonds for your nut butter, it will help your money go even further. Look for even greater savings at our bulk food store.
Almonds are a nutritious low carbohydrate food which can be easily carried on the go. Over the years in Australia as people have become aware of the health benefits which a handful of almonds give, the demand for almonds has gone high.
With the increase of Almond nuts in Australia, Almonde is in the best place to order raw and pesticide free almonds which will also be delivered to you quickly (overnight if you are in the suburbs of Sydney Melbourne and Brisbane).
You can try out many easy homemade recipes with almonds rather than buying it from the store like almond butter or almond milk. Ingredients required are raw almond nuts which have been soaked overnight. We also need 2-3 dates and a half a cup of berries along with two tablespoons of Cocoa powder, one teaspoon of vanilla extract and filtered water with some salt for taste.
Add the filtered water, the soaked almonds, and salt into a blender and blend it for about 2-3 minutes until it is smooth and creamy try to get most out of your almonds. Strain the almond milk into a mixing bowl and squeeze all the milk from the extract and transfer it into a jar and store it in a refrigerator. Shake it well always before drinking.
Buy bulk almonds from Almonde, a registered brand of wholesale food suppliers Opera Foods.
It is always cheap to buy raw almonds online than Almond butter. If you start making your own Almond butter at home you are roughly saving about $8 every time you do so. The recipe for making Almond butter at home is very easy as all you need is raw almonds and a bit of salt or granulated sugar for your taste. You can buy raw almonds in bulk from our online store at a very affordable price and even get it delivered to your home.
Firstly heat the almonds in an oven for about ten minutes. Then keep it aside to cool down until the almonds are slightly warm but not extremely hot. Then transfer the almonds into the processor and start processing it until it appears creamy. You should stop the processor and scrape the sides after every 5 minutes but this entire process will take up to twenty-five minutes. The almonds will start breaking down into small crumbs and then into flour and lastly, it will turn into silky-smooth almond butter.
Once it becomes totally small and creamy you can (if your really must) add a little salt or granulated sugar for taste and transfer it into a glass jar and then store it in a cool place. Your Almond butter is ready and it generally lasts for a month.
If you keep it strictly healthy, without adding sugar or salt to the mix, Almond butter becomes a healthy topping for your Porridge, Smoothies or Acai Bowl ingredient.
Note: This article was in part reprinted with permission from:
Author: Opera Foods. “How to Make Almond Butter for your Smoothies”, Opera Foods Wholesale Suppliers. Accessed 2019. How to Make Almond Butter for your Smoothies. The Almonde brand is a wholly own subsidiary of Opera Foods Pty Ltd.
- 1.5 cups sugar
- 1.5 cups light brown sugar
- 3 Tablespoons cinnamon
- ⅛ teaspoon salt
- 1 egg white
- 2 teaspoons vanilla
- 4.5 cups raw almonds
- ¼ cup water
- Spray your slow cooker with non-stick spray and set aside.
- In a large bowl, add the sugar, brown sugar, cinnamon, and salt. Whisk together.
- In another large bowl, add the egg white and vanilla and whisk until frothy.
- Pour the almonds in the egg mixture and toss them around to coat thoroughly.
- Pour the coated almonds into the sugar mixture and toss to coat.
- Pour the entire mixture into the slow cooker and turn to low.
- Cook for 3-3.5 hours, stirring every 20 minutes. It will look like not much is happening for a long time but your house will smell good!
- After 3 hours, pour in the ¼ cup of water and stir well. This is going to make the crunchy coating and things will start looking right. Leave in the slow cooker for another 20-30 minutes.
- Meanwhile, line a baking sheet with parchment paper.
- When done, pour the almonds onto the prepared baking sheet and separate any that stuck together. Let them cool slightly to harden then enjoy!
1/4 cup Honey
3/4 cup Granulated sugar
1 1/2 tsp Sea salt, fine
1/2 tsp Spice, dried
4 cups Almonds, whole raw
- Place two racks as close to the center of the oven as possible then preheat to 325 degrees. Line two rimmed baking sheets with parchment paper, divide the almonds into two portions then spread evenly between both baking sheets. Place almonds in the oven to toast for 10 minutes.
- While the almonds roast, add honey and sugar to a small saucepan then place over medium heat. Bring mixture to a boil, ensuring that the sugar is completely dissolved. Let the mixture bubble for 2 minutes then remove from heat and set aside.
- Remove almonds from the oven but leave the oven temperature set to 325 degrees. Transfer roasted almonds to a large bowl then pour in honey mixture. Stir to coat almonds evenly, working quickly to avoid it from setting up.
- Transfer nuts back to parchment-lined baking sheets then spread into a thin layer, separating the nuts to avoid clumping. Return candied almonds to the oven then bake for 15 minutes. Remove from oven and cool completely.
- Once almonds are completely cool, but slightly tacky, break up any clumps that are stuck together then set aside. In a large bowl, stir together fine sea salt and additional ½ cup of granulated sugar along with any spices you might like to accompany the almonds.
- Add honey-roasted almonds to the bowl then toss until completely coated. At last, they are ready to eat! Store any leftovers in a tightly-sealed container for several weeks.
1/4 cup Honey
3/4 tsp Cayenne pepper
3/4 tsp Kosher salt
1/8 cup Sugar, raw
2 1/2 cups Almonds, rawHow to Make the best roasted almonds:
Preheat the oven to 350°F.
1. Line a large rimmed cookie sheet with parchment paper.
2. Mix 3/4 tsp kosher salt and 1/8 cup raw sugar.
3. Melt honey in a non-stick skillet over medium heat just until it’s liquidy.
4. Add almonds and sprinkle with cayenne pepper. Mix until almonds are coated. Remove from heat.
5. Spread nuts in a single layer over the lined baking sheet. Bake for 10 minutes at 350°F.
6. Remove from oven and let almonds cool on the counter 5 minutes, then toss them in the raw sugar/salt mixture.
7. Place the almonds back onto the baking sheet or on the parchment paper and let them cool completely.
These spicy, roasted almonds with honey and raw sugar are addictive. This recipe is the best we’ve tried and we think you’ll agree. Easy and not too sticky.
Now enjoy them. I wish we hadn’t eaten them up so quickly!
1 8 ounces (226g) semi-sweet or bittersweet chocolate
2 cups Diamond of whole almonds
Once the melted chocolate and toasted almonds are perfectly combined, spoon into clusters, then sprinkle with sea salt and turbinado sugar. These two garnishes not only add a little exciting flavor, but a pleasant sweet and salty crunch as well. Essentially, those little sprinkles are everything. Which makes me realize how crazy fantastic actual sprinkles would be on top of these. Rainbow-topped sea salt dark chocolate clusters!! I’m doing it.Recipe from
Maple Sesame Almonds (Vegan, Gluten Free)
2 tbsp Maple syrup, pure
2 tbsp Coconut sugar
1/4 tsp Salt
1 1/2 tbsp Sesame seeds
1 tbsp Coconut oil
2 cups Almonds, unsalted rawInstructions
Notes– Store in an airtight container for up to 2 weeks.
- Place a large, nonstick skillet over medium-low heat. Add coconut oil, maple syrup, coconut sugar and salt. Stir until melted and smooth.
- Add in almonds and increase heat to medium. Stir until almonds are thoroughly coated.
- Stir occasionally (about once every few minutes), allowing almonds to soak in the sugar mixture. Watch the almonds closely. When the almonds become fragrant and smell roasted, you are close to being done. This will take 8-10 minutes. You’ll know it’s done when the sugar mixture is almost completely soaked up and the almonds are sticky like taffy.
- Now, decrease the heat to low. Add in sesame seeds and stir until well incorporated. This will take 1-2 minutes.
- Pour almonds onto the prepared baking sheet, creating an even, spread out layer. Set baking sheet on a cooling rack. Allow to cool for 1 hour. Enjoy!
Line a cookie sheet with parchment paper or greased foil. Set aside.
1 tbsp Cilantro
1 tbsp Lime juice, fresh
1 tsp Chili powder
1 tsp Salt
1 tbsp Oil
2 cups Diamond of almonds, whole
Step 1 – add nuts and oil to pan, sprinkle with chili powder and salt and toast for 5 minutes.
Step 2 – remove from heat, stir in lime juice and chopped cilantro and allow to cool.
Step 3 – devour.Recipe from