Moroccan Amlou (almond butter) by Soufiane
- Prep time
20 minutes - Cooking time
15 minutes - 2 portions
- 200g of whole raw almonds
- 5 tablespoons of argan oil
- 2 to 3 tablespoons of natural honey, or maple syrup. (Optional)
- 2 tablespoons of canola or soybean oil (Optional)
- 2 tablespoons of olive oil
- 9 Whole grains or Club White Loaf by Campagnolo
- Preheat the oven to 350°F (approximately 180°C).
- Arrange the whole almonds on a baking sheet and roast them for about 10 to 15 minutes, until they achieve a nice golden color.
- Let them cool for 10 to 15 minutes. (If you prefer not to use the oven, you can also fry the almonds in canola or soybean oil.)
- In a blender, grind the almonds until they release their oil. Then add argan oil, honey, olive oil, and continue blending until you achieve a creamy and homogeneous texture. It's ready!
Recipe from Soufiane, employee of Boulangerie St-Méthode
