Roasted Salted Almond Butter with Flaxseed

Posted by in food, recipe | 11 comments


I learned something recently. Or relearned it rather.
That peanuts are not a nut, but in fact, a legume,
hence the reason they can be so difficult for our body to process.
*ah-hem* gas, bloating, bad news *ahem* *cough* *cough*



Well the thing about peanut butter is that I love it.
And one thing about almond butter is that I don’t, really. Or didn’t used to.
I even told Heather of Heather Eats Almond Butter once that I couldn’t stand the stuff.
How inconsiderate of me.
That would be like someone telling me they don’t like celebrating.

Well pooh on you, then. Pooh on you.



Honestly, I’m trying almond butter now because I know peanut butter isn’t doing my digestive system any great services. But after whipping up my very first homemade batch of roasted salted almond butter {with flaxseed}, I’ve decided that it is delicious.

Almond butter, why have you eluded me so long?



Roasted Salted Almond Butter with Flaxseed
yields 1 jar | adapted from edible perspective

3 cups almonds
1 tsp salt
3 Tablespoons flaxseed meal

Method | Preheat oven to 300 degrees and spread almonds evenly on a baking sheet. Roast for about 20 minutes until golden brown, stirring occasionally. Remove and let cool for 5 minutes, then add to food processor and process, scraping down the sides as necessary. Process for 10-12 minutes and once it’s a smooth and creamy texture, add the salt and flaxseed and process for another minute or so until well combined. Transfer to a clean jar or container and store in the fridge to keep fresh.



I didn’t know it was possible for homemade nut butter to be so creamy and delicious. It has the perfect amount of flaxseed and salt, although when I smear some on toast with banana slices in the morning, I add just a pinch more of salt to give it an extra flavor contrast.



And having not had peanut butter for more than a week now – I repeat, one, entire week – I think I may be making a more permanent switch to the almond variety. And, I am rather pleased about the decision.






  1. David loves almond butter, but I haven’t found any good ones and they’re way too much money! I’ll have to try to make my own. Hopefully you can convert me.

  2. Cashew butter is good too!

  3. aw man i want some! i’m too lazy to make my own…

  4. I will try it. I started eating Almond Butter about four months ago. I usually get fresh ground from Whole Foods, mostly because it is less calories than peanut butter, but the info you gave about the gas I can relate
    I will try it with flaxseed. I have flaxseed every morning with my steel cut oats, why not add it to my almond butter. Thanks for the tips. Love you. Aunt Linda

  5. I would love to try making my own almond butter, I haven’t had any in ages and this looks so gorgeous and creamy, I’d love to give it a go! Your recipes always make me so hungry as the photos are beautiful :-)

  6. Hey, was checking out your older recipes and noticed Troy made those cups that you have posted with the almond butter in them! He would be so proud. I will be sure to tell him. :)

    • haha, so cool! Thanks for sharing :D

  7. Hi your recipes..I have a question on the almond butter. Once made, how long will it stay fresh in the refridgerator?
    Thanks so much!

    • Hi Linda! This particular recipe should last at least 2 weeks in the fridge, if not a little more.

  8. I made this just now! So easy and so delicious – and inexpensive! Thanks for the inspiration. I also used to be a peanut butter junky, but noticed it was actually making my pH levels incredibly unbalanced – my stomach became very acidic. So, after doing some “research”, I switched to sunflower seed butter and almond butter. Completely changed my life! But they are so much more pricey than peanut butter, so this is such a great alternative to store bought! Thank you! :)

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