Homemade nut-butter is so much cheaper than the store bought stuff, you can control the quality of the nuts, the type of nuts and there is no added nasties to your favourite condiment. I make a double batch each week, one for my pumpkin pie pancakes and the other to use in other meals or as a dip for snacks. Nuts are high in protein and rich in good fats so are a fantastic satisfying snack, nut-butter is the perfect way to bulk up a meal.
- 1 1/2 cups of almonds (I like to activate mine)
- 1 1/2 cups of cashews
- High powered blender or food processor.
- 1/4-1/2 cup macadamia oil (if you have a food processor you shouldn’t need the oil) after about 30secs of blending you will find the natural oils are drawn out of the nuts to make the nut butter, in a blender due to the shape of the instrument you need the oil to assist the process.
- Add the almonds to the blender or food processor and then put the cashews on top
- Pour the oil over the nuts if you are using a high powered blender
- Blend on low for 30 secs, you may need to push the nut butter down the sides. Depending on your preferred consistency, blend for longer if you like a smooth butter. For those that like crunchy 30secs should be enough.
Feel free to mix up the type of nuts that you use, just make it 3 cups total. Almond and cashews are my current favourites but get creative!
What is your favourite food to have nut butter with?