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Jar of plain fermented almond butter for Full GAPS

Fermented Almond Butter for Full GAPS

Culture raw almonds for 24 hours with homemade GAPS yogurt whey, then rinse and process them wet until their own oil releases into a thick, savory almond butter.
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Prep Time 15 minutes
Fermentation 1 day
Total Time 1 day 15 minutes
Servings: 1 batch
Course: Condiment
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups raw whole almonds unroasted and uncoated
  • 1/2 cup homemade cultured whey drained from completed homemade 24-hour GAPS yogurt
  • filtered water enough to keep every almond fully submerged
  • 8 shakes high-quality mineral salt Add half after the butter forms, pulse, then add the remaining half and pulse again.

Equipment

  • Clean glass or ceramic fermenting vessel
  • Pressure-aware cover
  • Glass or ceramic fermentation weight, if needed
  • Stainless-steel colander
  • Food processor with stainless-steel food-contact surfaces
  • Wooden or stainless-steel scraper
  • Clean glass storage jar with lid

Method
 

  1. Place the almonds in a clean glass or ceramic vessel. Add the measured whey and enough filtered water to keep every almond fully submerged.
  2. Cover without creating a rigid pressure seal. Hold at room temperature for a complete 24 hours without routinely opening, stirring, or burping. Keep all almonds below the liquid.
    Raw almonds fully submerged under whey and filtered water
  3. Drain the almonds through a stainless-steel colander and rinse with cool filtered water. Let excess water drain, but do not dry the almonds.
  4. Transfer the wet almonds directly to the food processor. Process, stopping only as needed to scrape the bowl while the machine is off. Continue through wet pieces, damp crumbs, thick paste, and natural oil release until smooth almond butter forms. Do not add oil or liquid.
    Wet cultured almonds forming glossy butter in a fully supported stainless food processor
  5. After the butter has formed, add half of the salt and pulse for several seconds, then add the remaining half and pulse again. At 1x, use four shakes in each addition; at 2x, use eight shakes in each addition.
  6. Transfer to a clean glass jar, cover, and refrigerate.

Notes

GAPS placement: Full GAPS after prepared nuts are tolerated. This is not an Introduction Diet recipe.
Use cultured whey drained from completed homemade 24-hour GAPS yogurt. Keep every almond fully submerged for the full 24-hour culture.
Process the rinsed almonds while wet. Do not add a drying step, oil, water, or extra whey.
The finished amount of almond butter varies.

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