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 pre-roast the nuts, you can add a date for sweetness, you can add a date and some cocoa powder for a healthy chocolate spread, you can add in some chia or linseed for omega 3… you get the idea!
My favourite homemade nut butters are hazelnut, pecan and macadamia. These all turn to butter relatively quickly. Almonds and peanuts require quite a long time in the processor to release their fats. Walnut butter doesn’t taste very nice so I wouldn’t bother making that. The picture shows roasted hazelnut butter.
Free from: gluten, soya, wheat, yeast
This is a vegan recipe
If you want to pre-roast your nuts then pop in an oven at 150C, stirring frequently, until they become golden and smell fragrant. The time required varies for different nuts but generally they take between 20-40 minutes.
Pop your nuts in a food processor or, better still, a high speed blender. Process 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. Keeps for several weeks.