Nut butter

Nut butter

By
From
Green Kitchen Smoothies
Makes
Makes 600 g

Our little family is nuts about nut butter. We spread it on rye bread, stir it through porridge, blend it in smoothies, dollop it on chia puddings and even freeze it in popsicles! We like to make our own nut butter as not only do we know what’s in it, it’s also a cheaper option. Although some brands do add hydrogenated oils, refined sugar and additives, these ingredients are actually completely unnecessary as all you need is nuts, which are rich in healthy monounsaturated and polyunsaturated fatty acids and energy. Generally we use a combination of nuts and sunflower seeds, as they are more affordable and add flavour, but feel free to make a pure nut butter if you prefer. When toasted and ground in a food processor, the nuts slowly release their natural oils and transform into a smooth butter – it’s quite fascinating really!

Ingredients

Quantity Ingredient
600g raw nuts of choice, or a combination of nuts and seeds
1/2 teaspoon sea salt

Method

  1. Preheat the oven to 150°C. Spread the nuts out in a single layer on a baking tray and toast for 10–20 minutes or until golden. Remove from the oven and set aside to cool.
  2. Put the nuts and salt in a food processor and blend on a high speed for 10–20 minutes or until completely smooth. Stop and scrape down the sides with a spatula every now and again, which also helps prevent your food processor from overheating.
  3. Pour into a sterilized medium-sized sealable glass jar, cool and store in the fridge.
  4. If sealed, the nut butter can keep for a few weeks in the fridge.

Tip

  • If you prefer a crunchier texture, try adding some chopped nuts towards the end of blending in the food processor.

Note

  • We like to use equal amounts of almonds, cashew nuts, brazil nuts and sunflower seeds.
Tags:
vegetarian
healthy
smoothies
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