Almond butter is a family favourite! It’s almost a daily breakfast ingredient. So much that I almost make a batch every fortnight. Spread on bread or toast, or mixed with porridge or yogurt, that roasted nutty flavour is simply delicious. Since I’m allergic to peanuts, almonds are a great alternative.
Oh and top tip for athletes, a white bread toast with almond butter and jam is a perfect way to fuel a tough workout! I sometimes even bring a jam and almond butter sandwich in my long rides.


It’s actually very easy to do! What do you need for 1 pot?
– 400g almonds
– 1 teaspoon salt (I use flower salt)
That’s it !


– Roast the almonds on a baking tray in the oven for 10 to 12 minutes at 180 degrees celsius.
– Let the almonds cool down completely (otherwise the mixing will be a real challenge, be patient!)
– Mix the almonds with the salt in a mixer at full speed, and stir often. At first it will be very dry and almost like flour but keep going and it will become this beautiful nut butter texture.
Let me know how you get on !? What’s your favourite nut butter? With almonds, peanuts, hazelnuts, cashews or even pistachios?