Wednesday, July 18, 2012

nut butter

Over the past few years I have developed a love for almond butter. It is the perfect addition to my english muffin in the morning or to my banana for an afternoon snack. One of the most disappointing things about almond butter is how expensive it is. At our local grocery store almond butter is close to $6 a jar. Not only is it expensive but when you look at the ingredients there are all kinds of additives when all I really want is almonds, honey and a little sea salt. To fix these problems I started experimenting on making my own. 

I quickly realized how quick and simple it is to make your own almond butter. Once I had mastered my recipe for that I started adding all different kinds of nuts to the mix and the experiment grew. I now typically use three different nuts/seeds when I make nut butter. I rotate in whatever nuts I have on hand but the method is always the same. 

Nut Butter (adapted from Rawmazing)
Makes approximately 1 1/4 cup

1 cup almonds*
1/2 cup cashews
1/2 cup sunflower seeds
2 T flax seeds (optional) 
1 T raw honey (optional)
1/2 t sea salt (optional)

Place nuts and seeds in food processor. Process for 8-12 minutes. You will need to scrape down the sides every few minutes in the beginning. If you choose to use the honey and salt, stir in by hand after the butter is made as it will seize the mixture if you try to add it before.

* Try soaking your almonds beforehand! Just make sure they are dry before making your butter and add a little oil to the mix. Here is a great article on why you should consider soaking. 

For those of you who always wonder if you are doing recipes correctly, this site has great photos of the progression of nut butter. Mine looked like this when I was finished.


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