My family LOVES peanut butter. Recently I was amazed to discover how easy it is to make nut butter. I suspect there could be different variations on this theme using different oils etc but this recipe is jam packed with goodies. If you use crispy nuts (how do you make these? Why would you make these?) they will be even better for your body as they will be full of enzymes. Guilt free pleasure!
This is a spectacularly easy recipe. So easy in fact that I keep messing it up by thinking I don’t need to read the instructions. Note, grind the nuts before you mix them!
Any type of nut can be used (peanuts, cashews, almonds). I have just used almonds because I have had them on hand.
This is part of my mission to cook through Nourishing Traditions.
Nut Butter (p516 Nourishing Traditions)
Makes 2 cups/ 1 jar
- 2 cups crispy nuts (I make this 300g almonds)
- 3/4 cup (140g) coconut oil
- 2 tablespoons raw honey
- 1 teaspoon sea salt
Place nuts and sea salt in food processor and grind to a fine powder. (Note the first time I made the butter I put everything at once and this recipe did not work well so make sure you do this first!)
Add honey and coconut oil and process until ‘butter’ becomes smooth. (The recipe says that this will be somewhat liquid but will harden when chilled. I did not find that mine was liquid at all, so I guess this depends on climate).
Store in an airtight container in the refrigerator (I used a jar). Serve at room temperature.
Does it pass the kid test? To be honest mine do still prefer cheap peanut butter out of a jar : ( However, I genuinely really like it. I love the sweet/ salty taste and I have high hopes that my kids will love it too if our cupboards ‘run out’ of peanut butter for long enough. I find that it is quite solid straight out of the fridge but it is just spreadable. Delicious on sourdough toast.