Store Purchased Almond Butter

[Guest guest]

I seem to have a really bad reaction every time I eat almond butter that I

purchased (Maranatha brand). The ingredient list states it is dry roasted

almonds. So I was wondering if its due to starches added in the roasting

process? Does anyone else have problems with purchased butters?

Thanks,

Pegi

[Guest guest]

Hi Pegi,Before I started making my own nut butters, I did buy a can of Zinke Orchards brand Almond Butter. I didn't have any problems with it. Zinke only does organic almonds and other almond products. Maranartha does lots of diffent products. Maybe it's a case of cross contamination at the Maranartha facility? Making your own nut butters is really easy if you have a food processor, and it saves you about 50% on purchase cost over buying in the store. If you have the time, equipment and the energy I highly recommend making your own.Good luck, and I hope you feel better.~

I seem to have a really bad reaction every time I eat almond butter that I purchased (Maranatha brand). The ingredient list states it is dry roasted almonds. So I was wondering if its due to starches added in the roasting process? Does anyone else have problems with purchased butters?

Thanks,

Pegi

[Guest guest]

I tried Marantha--there's two types.  Never do well with store bought.  I just buy a small amount of pecans or other nuts and fp it with salt and walnut oil.  Seems to work better and you can batch/freeze it.

 

Debbie 41 cd

 

Hi Pegi,

Before I started making my own nut butters, I did buy a can of Zinke Orchards brand Almond Butter. I didn't have any problems with it. Zinke only does organic almonds and other almond products. Maranartha does lots of diffent products. Maybe it's a case of cross contamination at the Maranartha facility?

  Making your own nut butters is really easy if you have a food processor, and it saves you about 50% on purchase cost over buying in the store. If you have the time, equipment and the energy I highly recommend making your own.

Good luck, and I hope you feel better.

~

 

I seem to have a really bad reaction every time I eat almond butter that I purchased (Maranatha brand). The ingredient list states it is dry roasted almonds. So I was wondering if its due to starches added in the roasting process? Does anyone else have problems with purchased butters?

Thanks,Pegi

[Guest guest]

Thanks ladies for the great tips! I tried making my own before and could never

get it past a very dry lumpy stage -- I will try adding the walnut oil.

Pegi

> >

> >

> >

> > I seem to have a really bad reaction every time I eat almond butter that I

> > purchased (Maranatha brand). The ingredient list states it is dry roasted

> > almonds. So I was wondering if its due to starches added in the roasting

> > process? Does anyone else have problems with purchased butters?

> >

> > Thanks,

> > Pegi

> >

> >

> >

>

[Guest guest]

I know there is an almond butter that says "may contain soy or other things" and I thought it may be the Maranartha brand. I would love to make my own butters but can you make it successfully in a blender or a mini prep? It always comes out like a "meal" Thanks ladies for the great tips! I tried making my own before and could never get it past a very dry lumpy stage -- I will try adding the walnut oil. Pegi > > > > > > > > I seem to have a really bad reaction every time I eat almond butter that I > > purchased (Maranatha brand). The ingredient list states it is dry roasted > > almonds. So I was wondering if its due to starches added in the roasting > > process? Does anyone else have problems with purchased butters? > > > > Thanks, > > Pegi > > > > > > >

[Guest guest]

At 04:03 PM 5/3/2010, you wrote:

I seem to have a really bad

reaction every time I eat almond butter that I purchased (Maranatha

brand). The ingredient list states it is dry roasted almonds. So I was

wondering if its due to starches added in the roasting process? Does

anyone else have problems with purchased butters?

If you look at the purchased nut butters, they almost always have dark

flecks in them. THis is because they don't remove the skins before they

grind them.

Skins can cause that reaction.

Almondie is, I think, the only commercial nut butter made with blanched

almonds, and it is quite expensive. Of course, you can make your own.

<g>

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

I get my almond butter from Trader Joe's, and luckily, have never had a problem

with it. I'd make my own, but I don't have any kitchen equipment powerful enough

to make nut butter.

Holly

Crohn's

SCD 12/01/08

>

> I seem to have a really bad reaction every time I eat almond butter that I

purchased (Maranatha brand). The ingredient list states it is dry roasted

almonds. So I was wondering if its due to starches added in the roasting

process? Does anyone else have problems with purchased butters?

>

> Thanks,

> Pegi

>

[Guest guest]

Just to clarify, is it possible to buy Raw blanched almonds that we could use to make our own, or would we have to blanch them ourselves?

Thanks!

Tasha

CD 7/03

I seem to have a really bad reaction every time I eat almond butter that I purchased (Maranatha brand). The ingredient list states it is dry roasted almonds. So I was wondering if its due to starches added in the roasting process? Does anyone else have problems with purchased butters?If you look at the purchased nut butters, they almost always have dark flecks in them. THis is because they don't remove the skins before they grind them.Skins can cause that reaction.Almondie is, I think, the only commercial nut butter made with blanched almonds, and it is quite expensive. Of course, you can make your own. <g>

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle

[Guest guest]

Either is possible. I blanch my own. It takes time, but it's one of the most fun things I do when I cook. For some reason I love sitting on the back porch on a nice day when the sun is shinning to blanch my almonds, they dry quicker in the sun too. And if it's rainy and cold I sit down for a 30 minute tv show and blanch them. It's so relaxing. As an alternative you could buy almond flour and blend it to a butter consistency. You can get good deals online when purchasing almond flour in bulk, so it's just about as cheap as blanching your own almonds. 

This is how I blanch almonds, in case you are curious:

Start boiling a large pot of water. Enough liquid to cover all the almonds.

In a large bowl, place about 1.5 cups of ice in cool water. Enough liquid to cover all the almonds.

Put a colander in the sink and get ready to be quick about things.

When the water in the pot starts boiling, pour your 1 lb un-skinned almonds in the pot. Let boil for 45 seconds.

Drain hot water from almonds in the colander and immediately put almonds in cold water bowl.

Stir briefly. And drain in colander again.

Pat almonds dry with a towel. You should notice the skins will be quite lose now.

Slip skins off the almonds. Careful, sometimes they really fly! Pat dry with towel again.And then depending on what I'm making I bake them for some length of time. If I'm making almond flour I bake them at 350 for 8-10 minutes, just to dry them out and heat them up for blending (I always blend immediately after blanching). And if I'm making almond butter I bake them at 350 for 15-18 minutes, this gives them a nice roasted peanut butter flavor which I love. 

 

Just to clarify, is it possible to buy Raw blanched almonds that we could use to make our own, or would we have to blanch them ourselves?

 

Thanks!

Tasha

CD 7/03

I seem to have a really bad reaction every time I eat almond butter that I purchased (Maranatha brand). The ingredient list states it is dry roasted almonds. So I was wondering if its due to starches added in the roasting process? Does anyone else have problems with purchased butters?

If you look at the purchased nut butters, they almost always have dark flecks in them. THis is because they don't remove the skins before they grind them.Skins can cause that reaction.Almondie is, I think, the only commercial nut butter made with blanched almonds, and it is quite expensive. Of course, you can make your own. <g>

— Marilyn    New Orleans, Louisiana, USA    Undiagnosed IBS since 1976, SCD since 2001    Darn Good SCD Cook

    No Human Children    Shadow & Sunny Longhair Dachshund     Babette the Foundling Beagle       

[Guest guest]

Just thinking... isn't the blanching process cooking? So then it wouldn't be raw. Can you get raw blanched almonds? I don't know if that's possible. Sorry if you were looking specifically for raw almonds, my advice would be pretty ot if that's the case. 

Either is possible. I blanch my own. It takes time, but it's one of the most fun things I do when I cook. For some reason I love sitting on the back porch on a nice day when the sun is shinning to blanch my almonds, they dry quicker in the sun too. And if it's rainy and cold I sit down for a 30 minute tv show and blanch them. It's so relaxing. As an alternative you could buy almond flour and blend it to a butter consistency. You can get good deals online when purchasing almond flour in bulk, so it's just about as cheap as blanching your own almonds. 

This is how I blanch almonds, in case you are curious:

Start boiling a large pot of water. Enough liquid to cover all the almonds.

In a large bowl, place about 1.5 cups of ice in cool water. Enough liquid to cover all the almonds.

Put a colander in the sink and get ready to be quick about things.

When the water in the pot starts boiling, pour your 1 lb un-skinned almonds in the pot. Let boil for 45 seconds.

Drain hot water from almonds in the colander and immediately put almonds in cold water bowl.

Stir briefly. And drain in colander again.

Pat almonds dry with a towel. You should notice the skins will be quite lose now.

Slip skins off the almonds. Careful, sometimes they really fly! Pat dry with towel again.And then depending on what I'm making I bake them for some length of time. If I'm making almond flour I bake them at 350 for 8-10 minutes, just to dry them out and heat them up for blending (I always blend immediately after blanching). And if I'm making almond butter I bake them at 350 for 15-18 minutes, this gives them a nice roasted peanut butter flavor which I love. 

 

Just to clarify, is it possible to buy Raw blanched almonds that we could use to make our own, or would we have to blanch them ourselves?

 

Thanks!

Tasha

CD 7/03

I seem to have a really bad reaction every time I eat almond butter that I purchased (Maranatha brand). The ingredient list states it is dry roasted almonds. So I was wondering if its due to starches added in the roasting process? Does anyone else have problems with purchased butters?

If you look at the purchased nut butters, they almost always have dark flecks in them. THis is because they don't remove the skins before they grind them.Skins can cause that reaction.Almondie is, I think, the only commercial nut butter made with blanched almonds, and it is quite expensive. Of course, you can make your own. <g>

— Marilyn    New Orleans, Louisiana, USA    Undiagnosed IBS since 1976, SCD since 2001    Darn Good SCD Cook

    No Human Children    Shadow & Sunny Longhair Dachshund     Babette the Foundling Beagle       

[Guest guest]

Yeah - you just soak the almonds in water for several hours andthen remove the skins. OTOH, SCD does not recommend people soak their nuts, unlessthey are going to then cook them, because it is possible to encouragevarious molds to grow, etc.MaraJust thinking... isn't the blanching process cooking? So then it wouldn't be raw. Can you get raw blanched almonds? I don't know if that's possible. Sorry if you were looking specifically for raw almonds, my advice would be pretty ot if that's the case. Either is possible. I blanch my own. It takes time, but it's one of the most fun things I do when I cook. For some reason I love sitting on the back porch on a nice day when the sun is shinning to blanch my almonds, they dry quicker in the sun too. And if it's rainy and cold I sit down for a 30 minute tv show and blanch them. It's so relaxing. As an alternative you could buy almond flour and blend it to a butter consistency. You can get good deals online when purchasing almond flour in bulk, so it's just about as cheap as blanching your own almonds. This is how I blanch almonds, in case you are curious:Start boiling a large pot of water. Enough liquid to cover all the almonds.In a large bowl, place about 1.5 cups of ice in cool water. Enough liquid to cover all the almonds.Put a colander in the sink and get ready to be quick about things.When the water in the pot starts boiling, pour your 1 lb un-skinned almonds in the pot. Let boil for 45 seconds.Drain hot water from almonds in the colander and immediately put almonds in cold water bowl.Stir briefly. And drain in colander again.Pat almonds dry with a towel. You should notice the skins will be quite lose now.Slip skins off the almonds. Careful, sometimes they really fly! Pat dry with towel again.And then depending on what I'm making I bake them for some length of time. If I'm making almond flour I bake them at 350 for 8-10 minutes, just to dry them out and heat them up for blending (I always blend immediately after blanching). And if I'm making almond butter I bake them at 350 for 15-18 minutes, this gives them a nice roasted peanut butter flavor which I love. Just to clarify, is it possible to buy Raw blanched almonds that we could use to make our own, or would we have to blanch them ourselves? Thanks!TashaCD 7/03I seem to have a really bad reaction every time I eat almond butter that I purchased (Maranatha brand). The ingredient list states it is dry roasted almonds. So I was wondering if its due to starches added in the roasting process? Does anyone else have problems with purchased butters?If you look at the purchased nut butters, they almost always have dark flecks in them. THis is because they don't remove the skins before they grind them.Skins can cause that reaction.Almondie is, I think, the only commercial nut butter made with blanched almonds, and it is quite expensive. Of course, you can make your own. <g>— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle

[Guest guest]

I looked on the label and it reads:

" Dry Roasted Almonds. (Made in a plant that processes peanuts, soy, sesame and

tree nuts.) " So I will not be purchasing it again...it never fails when I don't

read the label, I end up bringing something else home that has to go in the

trash

I tried making almond butter again last night and was able to get it past the

dry lumpy stage, but still not quite " butter. " I haven't tried adding any oil

yet, but was wondering what equipment everyone else uses. I was using my food

processor. It seems like my blender wouldn't be very efficient at this.

Pegi

> > > >

> > > >

> > > >

> > > > I seem to have a really bad reaction every time I eat almond

> > butter that I

> > > > purchased (Maranatha brand). The ingredient list states it is

> > dry roasted

> > > > almonds. So I was wondering if its due to starches added in the

> > roasting

> > > > process? Does anyone else have problems with purchased butters?

> > > >

> > > > Thanks,

> > > > Pegi

> > > >

> > > >

> > > >

> > >

> >

> >

>

[Guest guest]

Just thinking... isn't the blanching process cooking? So then it wouldn't be raw. Can you get raw blanched almonds? I don't know if that's possible. Sorry if you were looking specifically for raw almonds, my advice would be pretty ot if that's the case. I soak my almonds per Nourishing Traditions to make them easier to digest, and after they finish soaking the skins slip right off. No cooking involved, so definitely still raw =) I know Elaine was worried about mold when soaking nuts, but I'm assuming mine are okay because I only soak for 8ish hours and then immediately put them in the dehydrator for 24 hours. Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 75 mg 1x per dayPrednisone 30 mg 1x per day

[Guest guest]

I haven't tried adding any oil yet, but was wondering what equipment everyone else uses. I was using my food processor. It seems like my blender wouldn't be very efficient at this.I use my cuisinart food processor, but I've never made almond butter in it, just pecan butter. My almonds also get to the dry lumpy stage, but since I'm always just going to turn it into a baked good I never bother going past to the butter stage. It's fine enough for my purposes =) I've heard almonds take much longer though than other nuts. Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 75 mg 1x per dayPrednisone 30 mg 1x per day

[Guest guest]

" I've heard almonds take much longer though than other nuts. "

Definitely true for almonds vs pecans. I've made both and to make almond butter in my cuisinart food processor it takes about 15 minutes of watching and pushing the mix down. The pecan butter I just put the nuts in and walked away for 5 minutes, it was almost butter so I pushed it down and watched it for another minute or two and it was nice and creamy. Also, as long as I blend the almonds long enough (don't give up and stop! They really will turn creamy) I've haven't had to put any oil in and it was plenty creamy; like, a big scoop melts off the my spoon creamy. It does have a bit of a dry after taste if you don't add any oil though, but I like it that way.

 

I haven't tried adding any oil yet, but was wondering what equipment everyone else uses. I was using my food processor. It seems like my blender wouldn't be very efficient at this.

I use my cuisinart food processor, but I've never made almond butter in it, just pecan butter. My almonds also get to the dry lumpy stage, but since I'm always just going to turn it into a baked good I never bother going past to the butter stage. It's fine enough for my purposes =) I've heard almonds take much longer though than other nuts.

Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)

Azathioprine 75 mg 1x per dayPrednisone 30 mg 1x per day

[Guest guest]

Soooo, from what I've read on this. If I have some almonds in their shells,

can I crack them open, blanch them, roast them and then make almond flour or

almond butter? I don't want to spend a lot of money on the almond stuff until I

know my body will tolerate it. Obviously it will be a bit before I can do this,

I am on day-2 of the intro diet. Just thinking ahead.

Is a coffee grinder the best for the flour? A food processor for the almond

butter?

This could be quite fun!

thanks Theresa in ME

[Guest guest]

Hey Theresa, Elaine actually suggests you make your own flours and such in small quantities when you first start too, then later you can buy things in bulk which is cheaper. I buy pre-shelled, un-blanched nuts, and then-as you said-blanch them, roast them and make my flours/butters. I use a food processor for both my flour and my butter. 

~

 

Soooo, from what I've read on this. If I have some almonds in their shells, can I crack them open, blanch them, roast them and then make almond flour or almond butter? I don't want to spend a lot of money on the almond stuff until I know my body will tolerate it. Obviously it will be a bit before I can do this, I am on day-2 of the intro diet. Just thinking ahead.

Is a coffee grinder the best for the flour? A food processor for the almond butter?

This could be quite fun!

thanks Theresa in ME

[Guest guest]

Thanks for posting this! You've actually saved me time and money, since I

spotted this brand in a Kroger's store last week. (The price, however, was a

little too much (at $17.00 for just a peanut-butter size jar). I'm going to try

and make my own.

>

> I seem to have a really bad reaction every time I eat almond butter that I

purchased (Maranatha brand). The ingredient list states it is dry roasted

almonds. So I was wondering if its due to starches added in the roasting

process? Does anyone else have problems with purchased butters?

>

> Thanks,

> Pegi

>

[Guest guest]

There are two maranathas: the organic one and the one that is not organic.

Organic one is $17. The

other one is much less expensive, especially at costco.

Perhaps the original poster can specify which one she reacted to. Because I

know for a fact that

someone strictly SCD with chemical sensitivities used to consume the more

expensive product

without problems.

Mara

> Thanks for posting this! You've actually saved me time and money, since I

spotted this brand in a Kroger's store last week. (The price, however, was a

little too much (at $17.00 for just a peanut-butter size jar). I'm going to try

and make my own.

>

>

>>

>> I seem to have a really bad reaction every time I eat almond butter that I

purchased (Maranatha brand). The ingredient list states it is dry roasted

almonds. So I was wondering if its due to starches added in the roasting

process? Does anyone else have problems with purchased butters?

>>

>> Thanks,

>> Pegi

>>

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