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Wednesday, June 2, 2010


Raw Almond Nut Butter & Old Fashioned Berry Preserve

We are constantly trying to not only stay in tune with God's real foods, but we also believe its important to prepare them in a way that is beneficial to our bodies.  This almond nut butter is a very easy recipe to prepare. It has a somewhat mild taste since the almonds have been previously soaked and not roasted. My husband and children really enjoy eating this nut butter. This past weekend my sister's family were visiting with us as they were passing through on their move from Arizona to Florida. My niece who no longer eats peanut butter due to some allergies, thoroughly enjoyed eating this nut butter.

Raw Almond Nut Butter

1 cup almonds soaked--(soak 1 cup almonds for at least 8-10 hours in at least 1 quart of water)
¼ cup grapeseed oil (I didn't have coconut oil)
2 Tbsp honey
5 figs (I used organic sun dried unsulfured figs)
½ cup water

Place almonds in food processor and process for a few minutes. You may have to stop the food processor and scrape the down the sides. Since the almonds have been soaked, it will chop up much easier than dry almonds. Keep processing for a few more minutes if needed to chop the nuts down more until they look very chopped. 

Add the remaining 4 ingredients and process until you are happy with the consistency of the nut butter. Scraping down the sides may be needed again as you process.

Stop and taste to see if the sweetness is to your liking and if not, add more sweetener or water depending on how smooth or thin you prefer your almond nut butter. 

Et voila, your nut butter is ready. This recipe makes a little over 2 cups. It should be eaten in about 1 month as there may be a chance that it can spoil. Please keep refrigerated at all times.


Old Fashioned Unsweetened Berry Preserve

  3 cups blackberries (I used organic frozen)
Approx 1 cup strawberries (I used organic frozen)
Handful of blueberries left in freezer
2-3 handfuls of cranberries (frozen)


Place all berries in pot and raise temperature to medium, slowly simmer the mixture. Keep temperature on a slow simmer until some of the liquid has evaporated. This may take 20-40 minutes. Preserve is usually ready once the mixture has thickened. Please remember that it's ok for the preserve to still be somewhat liquid as it will thicken in the refrigerator. Once the preserve is ready, remove from heat and let cool before transferring to a glass container. This recipe yields over almost 3 cups. It may not last a month, it sure doesn't in our house.

Our 15 year old son usually makes this and so I had to ask him for directions when I prepared this.

Any combination of fruits can be used. Have fun with your variety.

Below, left-Zachary our son, Jordan, my nephew, Leah-(holding our whippet) our daughter, Addie and Shauna—my nieces.


These are such easy recipes that I'm sure many of you have already made something similar, so please share. I'd love to hear what your favorite preserve combination is.


This post is also shared on:
Real Food Wednesday at Kelly Kitchen Kop
Fight Back Friday at Food Renegade  
Pennywise Platter at The Nourishing Gourmet


  1. Looks delicious, Tati! Thank you for sharing the recipes; when we finished getting settled, I'm going to have to try my hand at the almond butter!


  2. Hello Shana, Please let me know how it turns out.

  3. I've made the recipe in NT which is similar except there aren't any figs in it. I bet they give this butter a nice flavor!

    I'll have to try it next time I make almond butter. Thanks for sharing =)

  4. I'll have to look at NT again, to be honest, I don't recall where the base of this recipe comes from, I most likely end up changing things out. Figs or even dates is a good substitute for honey. Thanks for commenting I appreciate hearing from onlookers!

  5. hi, sounds good- I may have to try this. fyi, your instructions under the preserves say to "let it cook" when you meant to say "let it cool" :)

  6. Hi Lisa, thanks for picking up on the typo, much appreciated! It helps when many eyes read the entire post as you did. Again thank you.


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