LAB NOTES: Almond Butter Almond Flour Edition

Hello Everyone,
Wayne, the Mad Food Scientist here.
It’s interesting how experiments occur to me to do.
For example, I recently saw a video about making non soggy granola ( Yes, you guessed it, a future post ).
However, to make the non soggy granola called for almond butter. Small problem, I don’t have almond butter, I doubt that my local grocery store does either, or if it does, it’s would be hideously expensive.
I’ve looked at a few videos using freshly toasted almonds. However, I got to wondering.
I have almond flour on hand, could I use that to make almond butter?
Well, a quick web search later and I found the recipe below on  ( Link here: http://www.mygutsy.com/homemade-almond-butter/ )
This appears doable. This is part one of a two part series of experiments. This one will use
almond flour. I will be doing another experiment with toasted almonds.

ORIGINAL: 
INGREDIENTS:
3 cups of almond flour (aka almond meal)4 Tbsp of coconut oil (expeller pressed = no coconut taste) (cold pressed /centrifuged = coconut taste)

DIRECTIONS:
1. Add the 3 cups of almond flour and 4 Tbsp of coconut oil to the Cuisinart or blender.
2. Turn on and blend.
3. About 4 times during the whole process, turn it off. This will allow the machine to cool down and prevent it from overheating. While you are at it, scrape down the sides with a spatula.
4. Blend for about 7 minutes, or until very smooth.
5. Pour into a ball jar.
*store in cabinet for 1-2 weeks. For long-term storage put in refrigerator for several months. (I personally just make it fresh every few months, because the taste is much better!)

ALMOND BUTTER: Almond Flour Experiment 01 INGREDIENTS:
300g/3 cups of almond flour
56g/4 TBSP coconut oil
1 pinch of Sea salt, or Kosher salt

METHOD: 
1. Weigh out 300g of almond flour and add it and the pinch of sea salt to the blender jar.
2. Weigh out 56g of coconut oil and melt to a liquid state and add to the blender jar.
3. Turn on and blend.
4. About 4 times during the whole process, turn it off. This will allow the machine to cool down and prevent it from overheating. While you are at it, scrape down the sides with a spatula.
5. Blend for about 7 minutes, or until very smooth.
6. Pour into a pint jar.

LAB NOTES: 28 April, 2023
I measured the almond flour and coconut oil and the pinch of sea salt into the blender jar.
Then I measured out the coconut oil into a small bowl and put that into the blender jar.
I learned a lesson.
Melt the coconut oil before adding to the almond flour.
To overcome the slight error, I added another 300g of almond flour to the blender jar.
Then I measured out an additional 56g of coconut oil. I microwaved it until it was melted then 
added it to the blender jar doubling the recipe.That solved the issue I was having.
This took longer than the original recipe mentioned. 
However, this was an interesting experience.
I look forward to testing out an experiment using toasted whole almonds.
The almond butter has an interesting texture and flavour. I’ll have to try it on some bread.
I’m looking forward to using some of this in the non-soggy granola.

CONCLUSIONS:
I’ll have to price out peanut butter compared to my cost of production of the almond butter.
I’ll also need to do a side by side comparison of almond butter and peanut butter. It’s nice to add more tools for my culinary toolkit. Feel free to try this out.

Be Safe!