ALMOND- FLAX BUTTER

Steps:

• If the almonds have skins, they will need to be blanched and peeled: Place them in a small saucepan and cover them with water; bring to a boil, reduce heat slightly and simmer for two minutes.
• Drain the almondsin a colander and rinse them under cold water. Pop off the skins by pinching the base of each almond between your thumb and forefinger.
• Pat the almonds dry. (These steps are unnessary if you are using skinless almonds).
• Grind the almonds into a meal in a food processor fitted with a metal blade.
• Add the oil one tablespoon at a time and process until creamy.
• Add salt to taste.
• Store in an airtight container in the fridge.