Honey-Sweetened Almond Butter for Full GAPS

Ebonie Garnica

Honey-Sweetened Almond Butter

This sweet almond butter blends properly prepared almonds, coconut oil, raw honey, and mineral salt. Sprout and dry the almonds ahead, then process the measured ingredients until smooth. Refrigerate the finished spread in glass so the flavors can meld.

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Prep Time 5 minutes mins

Servings: 2.5 cups, approximately

Course: Condiment

Ingredients Equipment Method Notes

Ingredients

  

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• 2 cups finished almonds that have been soaked, sprouted, and completely dried
• 3/4 cup coconut oil
• 1/4 cup raw honey
• 1 teaspoon Celtic sea salt or another high-quality natural mineral salt

Equipment

• Food processor with standard blade
• Glass storage jar
• Glass sprouting jar and cloth
• Strainer
• Parchment-lined sheet pan
• Oven or dehydrator

Method

 

1. Put the prepared almonds, coconut oil, raw honey, and mineral salt in a food processor fitted with its standard blade.
2. Process until the mixture is smooth. Stop only as needed to bring any unmixed ingredients back toward the blade, then continue to a smooth endpoint.
3. Transfer the finished almond butter to a glass jar.
4. Refrigerate so the flavors have time to meld.

Notes

Start with whole raw almonds. Prepare enough to measure two cups after sprouting and drying; the raw starting volume is not the final measure.

1. Cover the almonds by at least two inches with warm filtered water. Add one tablespoon natural sea salt per four cups raw almonds, scaled to the amount you are preparing. Soak for 12 to 24 hours. 2. Drain and rinse. Put the almonds in a glass jar covered with a cloth. Rinse once or twice a day and drain well until tiny shoots appear at the growing point, usually after two to three days. Remove the brown skins if needed. 3. Spread the sprouted almonds on a parchment-lined sheet pan. Dry in a dehydrator or oven at its lowest setting until crisp through the center. Let them cool completely. 4. Measure two cups of the finished almonds for the butter. Reserve any extra for another use.

The five-minute preparation time begins after almond preparation. Measure the two cups only after soaking, sprouting, fully drying and cooling. Keep covered in glass in the refrigerator. This is a non-fermented almond butter. No specific chilling time is supplied.

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This sweet almond butter blends properly prepared almonds, coconut oil, raw honey, and mineral salt. Sprout and dry the almonds ahead, then process the measured ingredients until smooth. Refrigerate the finished spread in glass so the flavors can meld.

I homeschool and work second shift, so I value a batch that can be prepared ahead of serving. The measured almonds need their soaking, sprouting and drying done first; after processing the spread, keep the finished butter covered in glass in the refrigerator as directed.

Prep time: 5 minutes after the almonds are prepared
Yield: About 2 1/2 cups

Ingredients

• 2 cups finished almonds that have been soaked, sprouted, and completely dried
• 3/4 cup coconut oil
• 1/4 cup raw honey
• 1 teaspoon Celtic sea salt or another high-quality natural mineral salt

The almonds must first be soaked, sprouted and fully dried as the separate preparation steps describe. Measure two cups only after that work is complete, then process them with the measured coconut oil, raw honey and mineral salt until smooth. Do not substitute the earlier raw-almond volume for the finished two-cup measure.

Make the Almond Butter

1. Put the prepared almonds, coconut oil, raw honey, and mineral salt in a food processor fitted with its standard blade.
2. Process until the mixture is smooth. Stop only as needed to bring any unmixed ingredients back toward the blade, then continue to a smooth endpoint.
3. Transfer the finished almond butter to a glass jar.
4. Refrigerate so the flavors have time to meld.

Prepare the Almonds First

Start with whole raw almonds. Prepare enough to measure two cups after sprouting and drying; the raw starting volume is not the final measure.

1. Cover the almonds by at least two inches with warm filtered water. Add one tablespoon natural sea salt per four cups raw almonds, scaled to the amount you are preparing. Soak for 12 to 24 hours.
2. Drain and rinse. Put the almonds in a glass jar covered with a cloth. Rinse once or twice a day and drain well until tiny shoots appear at the growing point, usually after two to three days. Remove the brown skins if needed.
3. Spread the sprouted almonds on a parchment-lined sheet pan. Dry in a dehydrator or oven at its lowest setting until crisp through the center. Let them cool completely.
4. Measure two cups of the finished almonds for the butter. Reserve any extra for another use.

Physical Cues

The sprouted almonds must be thoroughly dry and crisp before they go into the food processor. The final spread should be smooth rather than holding visible almond pieces.

Do not add water or milk to thin the spread. The measured coconut oil and raw honey bring the almonds together as they process.

Why It Fits Full GAPS

Almonds, coconut oil, honey, and natural mineral salt are Full GAPS foods in these forms. Wait until nuts are tolerated before serving this spread. Soaking and sprouting the almonds before drying and grinding them prepares the nuts while keeping this a non-fermented almond butter.

Fermented almond butter uses a culture and a different resting method. This honey-and-coconut-oil spread keeps its own measured formula and smooth texture.

Storage

Keep the finished almond butter in a covered glass jar in the refrigerator.

FAQ

Can I Use Raw, Unsoaked Almonds?

No. Soak, sprout, and dry the almonds completely before measuring them for this butter.

Do I Measure the Almonds Before or After Soaking?

Measure two cups after the almonds have been soaked, sprouted, dried, and cooled. Raw starting volume will differ.

Can I Replace the Raw Honey with Another Sweetener?

Keep the measured one-quarter cup raw honey. Maple syrup does not fit the Full GAPS version.

Is This the Same As Fermented Almond Butter?

No. This spread uses sprouted and dried almonds. Fermented almond butter uses a culture and a separate method.

How Long Does It Keep?

Keep it covered in glass in the refrigerator.

Related Recipes

Browse all recipes for other Full GAPS snacks and spreads to keep alongside this almond butter.

Recommended Equipment

• A food processor
• A dehydrator or an oven that holds a low temperature for drying the almonds
• A glass jar for soaking and for storing the finished butter
• Measuring cups and spoons

Next Steps

Sweet Snacks, GAPS Style is coming soon, with more honey-sweetened treats for the Full GAPS kitchen. While it is being prepared, browse all recipes for another spread or snack to try.