The Creamy version of our almonds.  These were both blanched and roasted before they were ground and bottled in these nice little reusable glass jars. 
Some of my favorite points on this butter:
First it is made 100% from our almonds with all that is so amazing about them
Blanched removes the skin which is where most of the lectins are found in an almond, this step is both good and not as good--but something for duscussion in the blog.
Roasting helps deactivates the other lectins. (So for those with concerns of lectins this butter is your new best friend). 
Blanching also removes the little bitter taste of skin and makes this just the slightest bit sweeter.
Light Roasting sets off the flavors and I can't wait to hear how you like it.
Lastly, and my husband just shakes his head...I searched for over 7 months for a jar I could say yea, lets do it.  My number one requirement was glass--hard no on plastic (if you don't know let me know and we'll talk), next I wanted a USA made one, and the hardest to find and afford was that it was easily reusable.  Recycling has some real issues, but who wants to recycle when you can buy a product in a product that you'd want? If you get a jar that is great nothing gets wasted--why make trash? We all pay for it.  I hate having a million different lids that never fit the jar Im looking for...anyone else? So this is a canning jar lid, so handy and so resuable.  More coming on this later--but I really thought the details through and paid more for this jar so that it could be a benefit to society and not a liability of disposal.  If you don't want it some super handy little housewife will: homemade jam jar, cream from the milk, soup for sick neighbor, leftover gravy container for the fridge, fill with almonds and re-gift ....follow us on Istagram for more great ideas of what to use this jar for. 
 
I'm concerned you're suffering from reader exhaustion...you should just try this almond butter and let me know what you think.  Im pretty much proud of the label, but you'll have to see that when it arrives. So much to tell--so much we're passionate about, so much that matters about our food, how its grown, handled, prepared...lets be friends and I'll keep what we know, are learning, and are excited about coming your way.