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At times we have to choose between the path that is conventional and the path that is not. In today's world that once worn path that our great grandparents traveled is so overgrown and forgotten that it barely exists. Our goal is to reforge that forgotten path and make it new again.

The Family Eggers

The Family Eggers

Tuesday, May 28, 2013


Peanut butter & jelly sandwiches don't get much better than if they are made from homemade jelly, nut butter and bread.

Almond butter was not hard to make; it was not hard to find a recipe online either!  This is how I did it.

3 cups raw almonds, roasted
1/4 cup walnut oil (or canola oil, olive oil etc.)

To roast the almonds, spread them out onto a cookie sheet and bake in the oven at 350°F for 15 minutes.  They will smell glorious!  Allow them to cool.

I used a Vitamix, but am sure a food processor would work wonderfully as well.  Place the almonds and oil in the blender and process, using the tamper if you have one.  Make sure you let the machine rest frequently so it doesn't overheat.  You may need to add more oil, a little at a time.  Process until the butter is the consistency you want it to be.  The Vitamix creates a lovely, smooth almond butter.

This recipe fills a wide-mouth pint canning jar perfectly.  Store it in the refrigerator.  You may want to pour off any extra oil that is sitting on top the next day.

For this recipe:
Fleet Farm California almonds
Loriva walnut butter (from local Giant grocery store)
Vitamix 5200