Homemade Nut Butter
Nut butter is very easy to make at home. Not only is it cheaper than the bought stuff, the beauty of homemade nut butter is that you can make it how you like it. Experiment! You can…
- use raw nuts: raw nut butters tend to be more expensive to buy because there is less of a demand for them
- pre-roast the nuts (for details on how, see here)
- include some chopped date as a whole food sweetener
- include some chopped date and cocoa powder for a healthy chocolate spread
- use a mixture of different nuts
…you get the idea!
Macadamia, hazelnuts, cashews and pecans all turn to butter relatively quickly. Almonds and peanuts, on the other hand, both require quite a long time in the processor to release their fats and turn to nut butter. Walnut butter doesn’t taste very nice so I wouldn’t bother making that. My favourite homemade nut butters are roasted hazelnut and roasted pecan. The picture shows roasted hazelnut butter.
Once you’ve made your homemade nut butter, store it in a sterilised jar in the fridge.
You can use nut butter in so many ways. Obviously it makes a lovely spread for bread or toast, but it can also be used as the fat in biscuit and cake recipes, and in nut loaves. For ideas see:
Free from: gluten, soya, wheat, yeast
This is a vegan recipe
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Pop your nuts in a food processor and blitz until the nuts turn from lumps to flour. Continue to process and the nut flour will start to release oils and turn to nut butter. Depending on your processor and the amount of nuts you are using, you may need to stop from time to time to scrape the sides of the processor.
Sterilise a jar and it’s lid by pouring boiled water inside. Allow to cool, dry, then transfer your nut butter to the jar. Seal and refrigerate. Homemade nut butter keeps for several weeks.