Interstitial Cystitis Friendly Paleo Almond Butter
Homemade nut butter is one of those small kitchen wins that genuinely changes how you eat, and this version is rich, smooth, and deeply satisfying without any of the questionable additives hiding in store-bought jars. For anyone managing interstitial cystitis, commercial nut butters can be a minefield ā many contain citric acid, natural flavors, or other preservatives that can trigger symptoms. This recipe keeps things clean and controlled, using just roasted almonds, coconut oil, honey, sea salt, and an optional touch of vanilla. Roasting the almonds first is the secret to that deep, toasty flavor, and the food processor does all the heavy lifting as the nuts slowly release their natural oils into a glossy, pourable butter. The honey adds just a whisper of sweetness without any acidic ingredients that could cause irritation. Stored in a glass jar in the fridge, it keeps well for up to three weeks, so you can make a batch and reach for it all week long on toast, oatmeal, or straight off the spoon.
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Learn more āIngredients
16 servings
- 3 cups raw almonds
- 1 tbsp coconut oil, melted
- 1 tbsp honey
- Ā½ tsp fine sea salt
- Ā½ tsp vanilla extract (optional)
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). Spread the almonds in a single layer on a baking sheet and roast for 10ā12 minutes, until they are fragrant and the skins have deepened to a rich brown ā 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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