A couple of people have requested I include recipes for the basic ingredients I use in my other posts. So here is the first of maybe many more! I love any kind of nut butter, it is super nutritious, tasty and incredibly easy to make. Not only that, it is also far cheaper to make it yourself. Supermarket bought nut butter can often be very expensive and sometimes it is bulked up with oil. This recipe only calls for one ingredient, namely nuts! You can add a pinch of salt if you wish, but I really don’t think it needs it.
Almond Nut Butter – makes enough butter to fill a 200g jar
Start by taking 300g of nuts, (here I have used almonds but most nuts work just as well, for example peanuts or cashew nuts) place them on a lined baking sheet and roast at 180 degrees c. for roughly 15 mins until the nuts are beginning to toast slightly and turn golden. I found toasting the nuts adds to the flavour of the butter and also helps bring out the oils.
Allow the nuts to cool and place them in a food processor and begin to blend. You really require a fairly powerful machine, otherwise you will not end up with a super smooth and creamy nut butter. The nuts first become a fine powder as pictured above. You may need to scrape the sides down every once in a while to keep the process moving.
Be patient and you will begin to see your nuts crumbs form together. The stage above took maybe 10 minutes of blending.
Don’t give up and eventually you will see the butter begin to form. As the oils are released, the butter will become shiny and more liquid, until you are left with a glossy smooth and super delicious nut butter. Pour your butter into a sterilised jar and it will keep in the fridge for about a month.
The whole blending process took about 20 mins, but it really was worth it. I rewarded myself with two different types of toast. The plated one is topped with smashed blueberries and raspberries and the other is slightly more indulgent. On my last trip to the UK I picked up a bar of Willie’s Cacao. The bars are 100% cacao and are great in both sweet and savoury dishes. Here i grated a little of the Indonesian Black on to the nut butter, which gives it a chocolatey caramel taste.
Let me know in the comments how you get on and if there are any other recipes you want to see.