Nut Butter
MMMmmmmmm honestly I love peanut butter. But most shop bought stuff has added sugar, palm oil and probably too much salt than is good for us. However, the most persuasive reason to make your own is that it is quite magical seeing the nuts transform into a silky thick paste that tastes absolutely delicious.
Loads of people in my family are mega allergic to nuts and (sensationally) have to be rushed to hospital if a mere morsel passes their lips. So Ssssshhhh don't tell them I make this. It is utter poison to them.
When I made my fist batch - seen in this video here - I used my Kenwood food processor that came with my Kenwood Chef. (I pretty much LOVE this gadget. It's my favourite kitchen thing). However, I did discover that my Nutribullet makes even faster work of the nut butter and I think I'll use it for this recipe all the time in future. I'll be showing how to make a range of salad dressings soon, using my Nutribullet, so can demo this in a post later.
I enjoyed making this quirky little video - hope you enjoy the music as much as I do ...
I found that 2 cups of nuts make one jar of nut butter. I absolutely love the almond nut butter. I think maybe the age of the nuts alters how much oil is in the nuts and so if the nuts are older, you may need to add more oil to get it really smooth. You can use a mix of different types of nut, or keep it pure with just one type like they do in the shops.
Most recipes say you should roast the nuts in the oven for about five or ten minutes, but I found that they are fine just gently warming and stirring through in a wok.
I added a couple of tablespoons of walnut oil but you can buy almond oil and peanut oil too, or even sesame oil works really well - a little of these oils goes a long way - so add in drop by drop.
The nuts take quite a while - maybe 15 - 20 minutes to really get smooth and at first you think it won't work. But be patient. And put the radio on to drown out the MASSIVE noise the nuts make as they grind down.
So:
1. Gently stir fry the UNROASTED & UNSALTED nuts in a wok for about 5 minutes until they glisten slightly. Don't let them get toasted brown.
2. Grind them in a good strong food processor for about 15 minutes.
3. Add oil if you feel the butter is too gritty or thick. Don't add water.
4. Add a natural sweetener if you like - e.g. maple syrup, a couple of dates, agave syrup, or be experimental maybe with pomegranate syrup.
5. Store in a very clean jar in the fridge up to 4 weeks.
Download a pdf of the recipe here.
Loads of people in my family are mega allergic to nuts and (sensationally) have to be rushed to hospital if a mere morsel passes their lips. So Ssssshhhh don't tell them I make this. It is utter poison to them.
When I made my fist batch - seen in this video here - I used my Kenwood food processor that came with my Kenwood Chef. (I pretty much LOVE this gadget. It's my favourite kitchen thing). However, I did discover that my Nutribullet makes even faster work of the nut butter and I think I'll use it for this recipe all the time in future. I'll be showing how to make a range of salad dressings soon, using my Nutribullet, so can demo this in a post later.
I enjoyed making this quirky little video - hope you enjoy the music as much as I do ...
I found that 2 cups of nuts make one jar of nut butter. I absolutely love the almond nut butter. I think maybe the age of the nuts alters how much oil is in the nuts and so if the nuts are older, you may need to add more oil to get it really smooth. You can use a mix of different types of nut, or keep it pure with just one type like they do in the shops.
Most recipes say you should roast the nuts in the oven for about five or ten minutes, but I found that they are fine just gently warming and stirring through in a wok.
I added a couple of tablespoons of walnut oil but you can buy almond oil and peanut oil too, or even sesame oil works really well - a little of these oils goes a long way - so add in drop by drop.
The nuts take quite a while - maybe 15 - 20 minutes to really get smooth and at first you think it won't work. But be patient. And put the radio on to drown out the MASSIVE noise the nuts make as they grind down.
So:
1. Gently stir fry the UNROASTED & UNSALTED nuts in a wok for about 5 minutes until they glisten slightly. Don't let them get toasted brown.
2. Grind them in a good strong food processor for about 15 minutes.
3. Add oil if you feel the butter is too gritty or thick. Don't add water.
4. Add a natural sweetener if you like - e.g. maple syrup, a couple of dates, agave syrup, or be experimental maybe with pomegranate syrup.
5. Store in a very clean jar in the fridge up to 4 weeks.
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