Whisked Kitchen · whiskedkitchen.com/r/strawberry-almond-butter
kid-friendly · snacks What changed
Strawberry Almond Butter
A riff on Homemade Almond Butter
Category: Spread
An experimental half batch with freeze-dried strawberries: a subtle berry flavour, a touch sweeter than the plain version. Only freeze-dried fruit works, as fresh or semi-dried adds water that seizes the butter.
Prep15 min
Cook13 min
Makes8
Ingredients
TapClick to tick off as you go. Changes from Homemade Almond Butter are marked.
Marked: changed from Homemade Almond Butter.
250 g raw almonds (changed)
15 g freeze-dried strawberries crushed to a powder (new)
0.25 tsp fine sea salt (changed)
dash vanilla extract (new)
0.5 tbsp icing sugar optional, if the berries taste sharp (new)
Method
1
Spread the almonds in a single layer on the air fryer tray. Breville on ROAST at 160 C, CONVECTION: ON. Roast about 12-13 minutes (a half batch runs faster than the full 15), shaking halfway. Check from 7 minutes — pull them as soon as they smell nutty and look golden inside. (changed)
2
While they roast, crush the freeze-dried strawberries to a fine powder — a bag and a rolling pin, or a quick blitz in the dry processor bowl before the almonds go in. (changed)
3
Tip the almonds out and cool about 10 minutes — warm, not hot. (changed)
4
Process in the KitchenAid with the multipurpose (S) blade, about 1 minute, until they break down to a fine meal. Note that a half batch may need scraping more often, since there's less mass riding the blade. (changed)
5
Keep processing. It turns pasty, then gathers into a ball or climbs the sides. Stop, scrape down, continue. (changed)
6
Continue in 1-2 minute bursts, scraping between each, until glossy and pourable (10-20 minutes total). Rest the motor 5 minutes if it feels hot. (changed)
7
Add the salt, vanilla, strawberry powder and the icing sugar if using. Process 20-30 seconds until the colour is even. (changed)
8
Transfer to a clean jar. The strawberry powder still contains no free water, so it keeps like the plain version: room temperature up to 2 weeks, or refrigerate up to a month. Yields roughly 250 g. (new)
Notes
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Didn't change the colour. Taste was subtle but definitely sweeter. Kids loved it.
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Changed freeze-dried strawberries from 8 g to 15 g, and icing sugar from 1 tbsp to 1/2 tbsp.
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