A while back I saw a post on Facebook about top things every modern foodie does. Apparently you cannot be a genuine foodie if you do not make your own nut butter… I don’t fully agree as you do get serious foodies that don’t even make their own scrambled eggs; they just eat out all of the time. Regardless I can totally see why they had that mention in the post. Homemade nut butter is extremely easy to make and an obvious must-have in a modern kitchen. Not to mention that is healthy, with no extra preservatives and that it lasts up to 4 months. I would rather say that if you can’t demolish a batch of nut butter within 4 months that you might not be the serious foodie you thought you were.
This was the first time I tried to mix a few different nuts with mixed seeds. It is the best idea to use all the leftover extra nuts and seeds that you have and make a butter that will last a while. This butter is just perfect for so many things; a simple healthy spread, an add-on in your morning smoothie, a key ingredient for your cookie recipe and an unique ingredient for a curry paste. A backup batch will always be helpful and handy.
For 1 cup of mixed nut butter you need;
- 1 cup almonds
- ½ cup walnuts
- ½ cup mixed seeds
- 1 Tbsp honey (or to taste)
- 1 Tbsp coconut oil (to speed things up)
Directions;
It is as easy as placing it in a food processor or blender and to blend it until it is the consistency you would prefer. After 2 minutes the mixture will be a nutty powder and then you will start to see dry clumps. The clumps that are heating up will release the nutty oil. At this stage you can add coconut oil if you want to speed things up. It will take +- 15 minutes depending on your blender. Proceed until you have a smooth butter. Add vanilla paste or honey afterwards if you like sweeter nut butter.
