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BTD Forums  /  Cook Right 4 Your Type  /  Another almond butter question
Posted by: Drea, Friday, November 17, 2006, 3:46pm
I know we've discussed this before, but the thread has gone the way of the dodo.

I'm going to try another batch of almond butter, this time using my omega 8003 juicer. But I like toasted almond butter over raw almond butter, so my question is this: has anyone tried toasting the almonds, then boiling them to get the skins off, or is it better to remove the skins, then toast them?

It seems like the latter to me, but almonds are so expensive, I hate to waste them if someone here on the board has already tried this experiment...

TIA!
Posted by: Laura P, Friday, November 17, 2006, 3:50pm; Reply: 1
yeah, i am pretty sure you remove the skins first
Posted by: Suzanne, Friday, November 17, 2006, 6:18pm; Reply: 2
I don't remove the skins.  I don't boil.  When I buy expensive almond butter in the Health Food Store, I can see bits of almond skin in the butter.

If I use a food processor I grind them as fine as I can, then drizzle in light olive oil until it is creamy.
If I use the juicer, I have two choices -
use 2/3 almonds and 1/3 walnuts - then I don't add any oil at all.
Or if I do 100% almonds in the juicer I add a tiny bit of oil.
Posted by: Brighid45, Friday, November 17, 2006, 6:50pm; Reply: 3
If you want to remove the skins, I suggest soaking the nuts overnight. (This also makes them easier to digest for some people.) You should be able to rub the skins off or at least get most of the skin off; pat the nuts dry, then let them air-dry for a while. I usually put them on a cookie sheet and dry them in our gas oven, which has a pilot light. Once they are drier you can toast them as you like.
Posted by: Lisalea, Friday, November 17, 2006, 6:57pm; Reply: 4
I buy my almond butter and I have to wonder since the almonds r  NOT soaked beforehand but toasted rather ... do we still get the benefits, vitamins, minerals ??
Would anybody know for sure ??? ;-)
Thanks alot !! :)
Posted by: Drea, Friday, November 17, 2006, 9:45pm; Reply: 5
Quoted from Suzanne
I don't remove the skins.  I don't boil.  When I buy expensive almond butter in the Health Food Store, I can see bits of almond skin in the butter.

If I use a food processor I grind them as fine as I can, then drizzle in light olive oil until it is creamy.
If I use the juicer, I have two choices -
use 2/3 almonds and 1/3 walnuts - then I don't add any oil at all.
Or if I do 100% almonds in the juicer I add a tiny bit of oil.


Are you saying you've used the Omega 8003 juicer with the almond skins intact? That would of course be the easiest; the instructions say to peel the nuts first.
Posted by: Alia Vo, Saturday, November 18, 2006, 2:57am; Reply: 6
Quoted from LISALEA
I buy my almond butter and I have to wonder since the almonds r  NOT soaked beforehand but toasted rather ... do we still get the benefits, vitamins, minerals ??
Would anybody know for sure ??? ;-)
Thanks alot !! :)


Soaking the nuts overnight or for several hours makes them more digestible.  I have also read that roasting nuts prior to eating them also makes nuts more digestible.  

I encourage you to contact the company of the brand you're using to ask them their processing procedure.  The only way to guarantee that you have presoaked almonds in your almond butter is to make your own homemade version.

Alia
Posted by: Victoria, Saturday, November 18, 2006, 3:09am; Reply: 7
I do know that skinned almonds burn easier, so be careful you don't over-toast them!  Otherwise, I don't have experience in making almond butter from roasted almonds, since I prefer raw almond butter.  In my Omega, I run the almonds through once, and get a fine almond meal.  Second time through, I get an almond paste, but I wouldn't call it almond butter.  I have not liked the results when I added olive oil to it.  The next time I try, I'm going to add walnuts to the second processing, since walnuts are high in oils.
Posted by: Drea, Saturday, November 18, 2006, 3:32pm; Reply: 8
Victoria, what nozzle do you use (if any) for making nut butters?
Posted by: italybound, Saturday, November 18, 2006, 4:10pm; Reply: 9
Drea, soaking your nuts overnight are supposed to be beneficial for a few reasons from what I understand. You do however still have to soak them in boiling water for a few minutes. In my experience, just soaking them overnight does not loosen the skins. I learned this the hard way. We're talking LOTS of time picking the skins off and sore, sore fingers. You don't have to soak them long in the boiling water, but do dunk them in some ice water after. The skins should slip right off this way.
I have heard that you do lose some of the nutrition if you roast. I heard that on this forum, tho I would prefer mine roasted too.  I think I'll try roasting some today and then making butter. If I have to add oil, I use walnut oil or rice bran oil.
I always wondered if they left the skins on in the store bought butters, as they are much darker. Makes sense Suzanne.  Will try that today. :-)
Posted by: Drea, Saturday, November 18, 2006, 4:36pm; Reply: 10
I don't have a problem with digesting nuts, and prefer them unsoaked (except when making sprouted almond chocolate torte). I also prefer the taste of toasted nuts over raw ones, even though nutrients may be lost. But that's just me.

Thanks for all your tips, everyone. I was just worried about 'breaking' my new juicer, but that's silly. A couple of almond skins aren't going to hurt that big strong motor.
Posted by: Suzanne, Saturday, November 18, 2006, 5:04pm; Reply: 11
My juicer is a Norwalk, and the instructions do not mention skins at all.

I'm not familiar with the idea of soaking almonds to make them more digestible.  However, I have read convincing evidence that cooking or soaking any food in water dissolves out many of the nutrients, notably B vitamins.  

I cook in as little water as possible.  I soak as few foods as possible.  I have been known to rinse beans several times, before I soak them overnight.  The next day I cook them in the water they have been soaking in rather than pouring the nutrients down the drain.

If I wanted to skin almonds, the quick bath in hot water sounds like it might destroy the fewest nutrients.  
Posted by: Drea, Saturday, November 18, 2006, 5:12pm; Reply: 12
Here's a useful website all about almonds.

Posted by: Drea, Saturday, November 18, 2006, 6:54pm; Reply: 13
Here's an update on my almond butter making: I used the Omega 8003 with about a cup of toasted blanched almonds. I put it through the juicer two times, and then added 1/2 cup of walnuts on the third go-round. It still wasn't creamy enough, so I put the whole mess into the food processor and left it running for several minutes. That was the trick. A batch of almond butter with the consistency of store bought, without added oil.

Next time I'm going to leave the skins on and roast them in the oven (as opposed to toasting them on the stove top).
Posted by: Lisalea, Saturday, November 18, 2006, 7:35pm; Reply: 14
Quoted from Alia_Vo


Soaking the nuts overnight or for several hours makes them more digestible.  I have also read that roasting nuts prior to eating them also makes nuts more digestible.  

I encourage you to contact the company of the brand you're using to ask them their processing procedure.  The only way to guarantee that you have presoaked almonds in your almond butter is to make your own homemade version.

Alia




Thanks Alia  ;D
Posted by: italybound, Saturday, November 18, 2006, 7:36pm; Reply: 15
My experience w/ making almond/walnut butter in the VM.
Toasted some walnuts and almonds in the oven on 400 for 5 min. Cooled and put in VM on high until they looked 'blended'.  It was too dry, so I poured in some walnut oil and blended for maybe a minute. Turned out great. Looks just like store bought and tastes great!!  :-)
Had a bigger taste of the butter and think next time, I'll do them raw. Guess that's just what I'm used to eating. :-)
Posted by: Victoria, Saturday, November 18, 2006, 10:06pm; Reply: 16
Hi Drea,
I got here too late to answer your question about the nozzle on your Omega!  :-)  But it looks like you figured something out anyway.  I use the blank filter and the pointed nozzle, that looks like a mouth that is whistling!

If you ever figure out how to make perfect nut butter with just the juicer, please let me know, since I don't have a food processor.
Posted by: Drea, Saturday, November 18, 2006, 10:14pm; Reply: 17
Victoria, the first time through the juicer, I was using the round nozzle; but this clogged up fairly fast and then the heat generated by the juicer 'cooked' the nut butter onto the nozzle, which stopped up everything. I took it off and used no nozzle, but now I have VERY hardened nut butter in my round nozzle, which even after soaking in hot soapy water, doesn't want to come out. What a pain.
Posted by: Victoria, Saturday, November 18, 2006, 10:35pm; Reply: 18
I have concluded that I love the Omega for vegetable juice.
And I love it for making sorbets out of frozen fruit.

But, for almond butter?  I don't think so!
Posted by: Drea, Saturday, November 18, 2006, 10:48pm; Reply: 19
What do you typically do with the pulp leftover from juicing?
Posted by: italybound, Saturday, November 18, 2006, 11:01pm; Reply: 20
Quoted from outdoordrea
What do you typically do with the pulp leftover from juicing?


HERE is the great thing about a VitaMix. No leftover pulp. You drink everything.   :D(sunny)
Posted by: Drea, Saturday, November 18, 2006, 11:04pm; Reply: 21
I sort of wish I had bought a Vita Mix instead of the juicer I did buy...but oh well. I'll have to wait until I can corral another couple of hundred smackeroos, or until someone will buy me one. ;)
Posted by: italybound, Saturday, November 18, 2006, 11:29pm; Reply: 22
I know what ya mean Drea. Now I have at least 2, maybe 3 appliances I can do w/o. Think I'd get anything for them on ebay? LOL.
Posted by: Victoria, Sunday, November 19, 2006, 3:27am; Reply: 23
Quoted from outdoordrea
What do you typically do with the pulp leftover from juicing?


It goes right in the compost, Drea.  :-)

I don't use the screen to filter out extra pulp, though, so a lot of the pulp goes back into the juice.
Posted by: Lola, Sunday, November 19, 2006, 4:44am; Reply: 24
Drea,
the pulp leftovers can be added to savory muffin batter, or omelets, or quiches, custards........
even vegetable soups.......endless possibilities! )
Posted by: Alia Vo, Sunday, November 19, 2006, 8:59pm; Reply: 25
Yes, please don't throw away the pulp.  It contains alot of fiber content; it is more cost effective to utilize all of the vegetable contents--especially if one is investing in organic produce.

You can add the pulp to almost any prepared meal to add 'body' and texture; I don't think it would drastically change the flavor of your already prepared foods.

Alia
Posted by: bec-australia (Guest), Sunday, November 19, 2006, 9:53pm; Reply: 26
If you have dogs, the leftover pulp makes an excellent veggie mash for them to mix with yoghurt etc as a treat.
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