Alpha Gal Friendly Paleo Almond Butter
Roasting whole almonds before blending is the secret move that takes homemade nut butter from good to genuinely craveable — the heat deepens their flavor and coaxes out the natural oils that make everything silky and rich. A touch of coconut oil, honey, and sea salt round it out into something that tastes far more indulgent than its short ingredient list suggests. For anyone navigating alpha-gal syndrome, store-bought spreads can be a minefield of mammalian-derived additives, emulsifiers, and mystery "natural flavors" — making a batch at home from scratch is the cleanest, most reassuring route. Every single ingredient here is plant-based, so there's no guesswork about what's actually in the jar. The food processor does the heavy lifting, and while it takes a few minutes of patience to get from crumbly meal to glossy, pourable butter, the transformation is genuinely satisfying to watch. Spread it on apple slices, swirl it into a smoothie, or eat it straight off the spoon — no judgment. A sealed jar keeps in the fridge for up to three weeks, so one batch goes a long way.
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Learn more →Ingredients
16 servings
- 3 cups raw almonds
- 1 tbsp coconut oil, melted
- 1 tbsp honey
- ½ tsp fine sea salt
- ½ tsp vanilla extract (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Spread the almonds in a single layer on a baking sheet and roast for 10–12 minutes, until they are fragrant and the skins have deepened to a rich brown — watch closely in the last 2 minutes, as they can darken quickly.
- 2
Remove the almonds from the oven and let them cool on the baking sheet for 10 minutes, until just warm to the touch.
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