hi welcome to today's episode of in the kitchen keeping it real I'm your host Arielle and today we're making honey almond butter homemade honey almond butter it's so easy if you guys remember when we made almond flour I gave you a heads-up warning that if you let your almonds run too long you're ready to get butter that's the goal today I've got some sprouted slithered fresh organic raw almonds I feel like I'm in a Starbucks ad with all of those adjectives before my almonds and I'm gonna add as many as I want it's really up to me to my food processor you ready for this this is this is a complex task that we're about to achieve all we're gonna do is let this run that's it after about two minutes what's going to happen is the almond flowers gonna get stopped up that's exactly what you want there's a lot of oil naturally in the almonds so it's a good thing and they'll start to get pulled out and then we'll start to get that butter consistency but as you can see it stopped up there that's the sign that you're about to start going into the butter phase so if you were making flour stop here what's happening is that on the outside the outer ring is stopped with the inner ring is still spinning okay so that's what's gonna start making the butter at this stage you'll see that I'm starting to get these sheets when I scrape down the sides that's when you're getting closer so you'll know don't freak out it will happen if you're really impatient and you've got that sheet like consistency coming around the sides what you can do is very slowly add a little bit of almond oil I don't like to generally add oil to my almond butters especially not vegetable oils but I have this in the pantry I'm gonna eat it down until it's done and then after that I'm not gonna use it anymore so that's my 1/2 and in the top of your food processor you should have a lid that has this tiny little pour spout that's gonna really help you keep an even consistency as the oil comes in so let's let er run okay at this stage it's gonna start collecting in chunks and then big chunks will start to fold over on themselves and then they'll get swooped up money game see how they got that big chunk kind of running around it's getting more butter like she's getting closer getting a nice thick smoothie Spoony kind of texture in there so here at this stage she's still a little chunky but she's ready she's so close so I'm gonna add my honey and a little bit of salt because salt just is gonna bring out the flavors of everything that I'm working with and if you don't want to add any sugar to this and you want it to be a straight almond butter with no sweetener that's fine I have some special local orange blossom honey from a favorite cafe and it's so good and it's great to get some raw wild honey in your body especially before allergy season it'll help you stay a little bit of immune and I'm just gonna bring out the natural flavors we'll let her run again and then she's ready to go and we're done we've got almond butter lickety-split oh it's creamy smooth and you just jar it up got a little mason jar here it's phenomenal to have on hand when you're doing vegan baking of course I'm at the honey it's so good on top of cinnamon raisin toast gluten-free the brand that I like is the grindstone bakery it's a local spot here in the Bay and they make up in Sonoma awesome loaf oh I'm getting all hungry just thinking about it so let's try some I don't have any toast but I do have my own taste buds right here mmm mmm smooth its creamy Tisza almond I'm getting that orange blossom honey but not too much phenomenal honey almond butter for the fridge thanks so much for hanging out watching in the kitchen keeping it real give me a thumbs up if you like my video subscribe to my channel even better send it to your friends and fam and get the recipe out in the kitchen keeping it real calm I'll check you next Wednesday on the internet YouTube ciao