Wattleseed and Almond Butter
Prep time: 15 mins
Cook time: 15 mins
Serves: 300g Jar
We’ve jazzed up our traditional almond butter by adding our beloved native Australian superfood; Wattleseed! Nutty in flavour and high in protein, there’s really nothing not to love! Believe us, you’ll be trying your hardest not to finish the whole jar yourself!
- 3 cups almonds
- 3 tsp Roasted & Ground Wattleseed
We’ve jazzed up our traditional almond butter by adding our beloved native Australian superfood; Wattleseed! Nutty in flavour and high in protein, there’s really nothing not to love! Believe us, you’ll be trying your hardest not to finish the whole jar yourself!
- Heat oven to 180C fan. Spread the almonds on a baking tray and roast for 10 mins. Remove and allow to cool. Place 1/2 the wattleseed into a food processor and pulse for a few seconds to release the aromas and break down the coarseness of the grind. You could also do this with a good
- Place 1/2 the wattleseed into a food processor and pulse for a few seconds to release the aromas and break down the coarseness of the grind. You could also do this with a good ol’ fashioned mortar and pestle. Then, add the roasted almonds to the bowl of your food processor and the rest of the wattleseed.
- Whizz for 12 mins, stopping every so often to scrape the sides down. Voila! Spread over your choice of bread or crackers.
- Store in the fridge for up to three weeks.