Homemade nut and seed butter

Homemade nut and seed butter

By
From
The Green Kitchen
Makes
300 g
Photographer
Johanna Frenkel

Ingredients

Quantity Ingredient
300g raw nuts or seeds, of your choice
1 teaspoon sea salt
1 teaspoon grounded spice, of your choice (optional)

Method

  1. Preheat the oven to 140°C. Spread the nuts on a baking tray and roast in the oven for 20 minutes, or until golden. Remove from oven and cool slightly. If the nuts have skins, tip them off the tray onto a clean tea towel and rub gently to remove the skins.
  2. Add the nuts, salt and spices (if using) to a high-speed blender or food processor and purée for about 3–5 minutes. Depending on how powerful your machine is, this could take even longer. Stop regularly to scrape down the sides. Keep puréeing until the nuts turn into a smooth and creamy paste. Scrape into an airtight container and refrigerate. Keeps for about a month.

Tip

  • You can make raw nut butter by skipping the roasting step, but it requires a high-speed blender. It will take a little longer for the nuts to release their oils and become a smooth butter. Add sweetener, spices, herbs or superfood of any kind to this recipe. Add towards the end of processing the nuts.

    If you would like the butter to be creamier, add 1– 2 tablespoons of neutral oil, such as cold-pressed safflower, sunflower or grapeseed, while blending.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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