Failed Nut Butter and a Surprisingly Good Pear Almond Butter
Failed nut butter may not sound like the most promising of posts, but do read on. I unwittingly turned my failure to make almond butter into a delicious pear almond butter, which is definitely worth blogging about.
I’ve been wanting to have a go at making my own nut butter for a long time, but I have a very long list of things I want to try and nut butter just had to wait. It wasn’t until I got my new Optimum G2.3 platinum series induction blender that I was prompted into action. As I had quite a few almonds in the house, I thought almond butter would be a good way of putting my shiny new machine through its paces. I must state now, that I don’t think my failure had anything to do with my blender. I’ve since read that almonds are a tricky nut to turn into butter and that you need top quality fat nuts with plenty of oil for it to work well. You live and learn.
The first thing I wanted to do was activate my nuts. If you’ve read Sally Fallon’s excellent book, Nourishing Traditions, you’ll know that nuts have enzyme inhibitors that prevent the human body from absorbing many of the nutrients they contain. Nuts need to be soaked for a good few hours to release the problematic phytic acid, which can then be washed away. So before I could do anything, I needed to soak my nuts and then dry them again. Cue my P200 dehydrator. It’s one of my favourite pieces of kit.
Roasting nuts is meant to make the process easier and I did know that before commencing, but I wanted a raw nut butter to keep as many nutrients as possible.
Once activated, it was time to make the almond butter. The theory is that you blitz the almonds first as you would to make ground almonds and then you just keep going. You may need to scrape the sides down from time to time, but the almonds should turn into butter when the nuts release their oils after about ten minutes. It just didn’t happen for me. I blended for at least 25 minutes. I added some coconut oil in the hope that would help – it didn’t. I then tried adding some raw honey. That didn’t help either. I ended up with a dark grainy mess.
I cannot abide waste in any form and especially when it comes to food. I was not going to throw my failed nut butter away. So I decided to turn it into a cake. Having started with the idea I wanted something healthy, I thought I’d add pears to cut down on the need for too much fat and sugar. I threw three pears into the blender and lo! A miracle! The nuts transformed into a beautifully smooth pear almond butter almost immediately. The colour also changed quite dramatically from dark to light.
It was time for a taste test. Well, goodness me, my newly discovered pear almond butter was sensational. I was so excited by this unexpected rescue, I think I did a whoop or two and danced a little jig, The only thing needed, was a touch of vanilla and it was done. Delicious spread on toasted slices of my apple and hazelnut spelt rye sourdough bread.
The cake did not go forgotten however. I scooped the pear nut butter into a large jar, then added an egg, more honey, flour and a couple of other ingredients to the remainder. The result were these rather scrumptious gingered pear almond honey cakes – win win.
- 185g almonds
- pinch of sea salt x 2
- 2 tbsp coconut oil
- 1 tbsp raw honey
- ½ tsp vanilla extract
- 3 small pears - washed and cored but not peeled
- First of all you'll need to activate your almonds. Place in a bowl of water with an added pinch of sea salt and cover with water. Soak for 24 hours.
- Rinse the nuts, then place in a dehydrator or very low oven for 8-12 hours to dry. I used my Optimum P200 at 35℃ for 8 hours. You want to dry them, not roast them.
- Place the dry nuts in a blender or food processor and blitz to a flour consistency. I used my Optimum G2.3 induction blender.
- Continue to blend on a medium setting, adding the salt, coconut oil and honey when the mixture becomes too thick to move. You will probably need to scrape down the sides from time to time.
- Blend for a few minutes until the you have a dark oily grainy mixture.
- Add the pears and vanilla extract then blend again for 2-3 minutes or until the mixture becomes pale and smooth.
- Spoon into clean sterilised jars and seal.
- Makes two jars.
- Activating the almonds is not necessary, but it's said to make the nutrients more accessible.
- Keep in the fridge for a months and once opened consume within a week.
Other nut butter recipes you might like
- Chocolate hazelnut butter via London Unattached
- Homemade cashew butter via Natural Kitchen Adventures
- Raw chocolate cashew spread via Tin and Thyme
- Sweet black sesame seed butter via A Seasonal Veg Table
I use my Optimum Blenders for smoothies, spreads, sauces and even chocolate making. The post contains affiliate links. Buying through a link will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. Opinions are, as always, my own.
Aimee | Wallflower Kitchen
31st October 2016 at 5:23 pmNice save with this recipe! That sounds really interesting and delicious. Very seasonal too 🙂
Choclette
31st October 2016 at 8:17 pmThanks, sometimes it’s good when things don’t always go to plan. I’m really pleased with this one 🙂
Nayna Kanabar
31st October 2016 at 7:25 pmits always nice to turn what you think is a failure into a successful recipe. Well done. The new innovation sounds delicious.
Choclette
31st October 2016 at 8:17 pmThanks Nayna. I was so happy when it unexpectedly turned into something delicious 🙂
Isabella
31st October 2016 at 9:34 pmLove it when you rescue something you thought was a failure, always feels so good! I would have danced a jig as well! What a fab idea, never would have thought of adding pear, it looks and sounds delicious!
Choclette
2nd November 2016 at 4:18 pmIf I didn’t have a load of pears sitting in my fruit bowl, I’m not sure I would have thought of it either 🙂
Becca @ Amuse Your Bouche
1st November 2016 at 9:49 amI love that you managed to save a near failure! This looks beautiful – the flavours sound absolutely gorgeous.
Choclette
2nd November 2016 at 4:17 pmThanks Becca. I’m not sure I’ll ever have the courage to make nut butter again, but if I do and it all goes wrong, I have a highly acceptable alternative 🙂
Helen @ Fuss Free Flavours
1st November 2016 at 9:56 amPear and almond butter sounds super. So seasonal.
Choclette
2nd November 2016 at 4:16 pmWell indeed, it’s all about seasonal cooking at Tin and Thyme 🙂
Charlie @ The Kitchen Shed
2nd November 2016 at 10:40 amThis looks yummy! I have had many failed recipes but a saved recipe is the best kind of recipe! You end up creating something you may have never otherwise tried before. It’s unexpected genius 😉
Choclette
2nd November 2016 at 4:11 pmToo true Charlie. I’d never have thought to make pear almond butter – it was a very happy accident 🙂
Tania Sheff
2nd November 2016 at 4:34 pmWhat an interesting and tasty idea! I am a big fan of nut butters, so I’m sure I’d love this. Saving the recipe for later. 🙂
Choclette
5th November 2016 at 4:39 pmDo let me know how you get on if you try it Tania.
Willow | Will Cook For Friends
2nd November 2016 at 4:47 pmOh yum! What a creative solution! I never would have thought to add pears to nut butter, but it sounds like such a perfect combination. I’ll have to give this a try the next time I get almonds soaking!
Choclette
5th November 2016 at 4:39 pmIf I hadn’t had a load of pears in the house, I probably wouldn’t have thought of it either Willow. I’m so glad I did though.
Veena
2nd November 2016 at 5:05 pmI love it when a failed recipe turns into a sudden winner. So a cool save.
Choclette
5th November 2016 at 4:38 pmThanks Veena, I wasn’t going to throw all those nuts away, but what a relief!
Ali @ Home & Plate
2nd November 2016 at 5:13 pmI’ve never made my own almond butter but it looks like a recipe worth making. Such a great combination with the addition of pears. Yum.
Choclette
5th November 2016 at 4:36 pmIt seems I haven’t made my own almond butter yet either Ali, but I can definitely recommend this pear version.
April J Harris
2nd November 2016 at 5:49 pmI love it when a failure turns into a success like this! Your Pear Almond Butter looks and sounds amazing, and I love all the great recipes you made with it – especially the Gingered Pear Almond Honey Cakes!
Choclette
5th November 2016 at 4:35 pmThanks April. I haven’t used it as such, but I reckon it would make a fabulous cake filling / topping too.
Jenn
2nd November 2016 at 7:38 pmI love accidental deliciousness like this! The flavors of pears and almonds sound so yummy together. I’ve never tried to make my own almond butter, but I can assure you that cashew butter and especially pecan butter are so super easy!
Choclette
5th November 2016 at 4:34 pmI’ve made lots of things with cashew and I know they’re easy to work with, so I think I might try cashew butter next 🙂
Ceri Jones
2nd November 2016 at 11:03 pmI love that successes can rise out of what feels like failures. Adding a pear sounds like a super idea, especially this time of year. Must try it soon!
Choclette
5th November 2016 at 4:33 pmThanks Ceri, from frustration to elation in just a few seconds 🙂
MD Smith
3rd November 2016 at 11:16 pmOoooo! Thanks for this! I have a heavy cooking schedule coming up as we approach Thanksgiving in the US. Pear Almond Butter is the answer to so many questions!
Choclette
5th November 2016 at 4:24 pmThank you. You’ve now got me wondering what sort of questions you had 😉
Chris @thinlyspread
4th November 2016 at 2:07 pmThe sign of a good cook – rescuing what could’ve been a disaster and turning it into something fabulous!
Choclette
5th November 2016 at 4:14 pmAh, thank you kind Chris. It was more luck than judgement, but hey, I’m happy to take a bit of praise 😀
Kate - gluten free alchemist
4th November 2016 at 8:34 pmBrilliant! Don’t you love it when what starts as a complete disaster comes good? Some failures are just meant to be….. a step to creation! x
Choclette
5th November 2016 at 4:03 pmYes, after getting really cross and harrumphing around the kitchen for a while, I suddenly got a very big smile on my face. I’m actually really pleased now the nut butter didn’t work.
Phil in the Kitchen
6th November 2016 at 10:57 pmI’ve made nut butters in the past but I’ve never tried using almonds and now I think I’ve had a lucky escape. But I love pears so much that this would be a far better result. Perfect for this time of year.
Choclette
8th November 2016 at 9:25 amThanks Phil. I think I need to try an easier nut butter to get my confidence, but I’m actually really pleased with my “failure”.
Cathy @ Planet Veggie
30th November 2016 at 11:29 amI haven’t tried making nut butter yet but it’s been on my to do list for ages. How’s the new blender?
Choclette
30th November 2016 at 5:46 pmWell, I’ve been a bit put off trying nut butter again, but I might pluck up the courage one day. The blender is good on many fronts, but not as powerful as the 9200A.