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PLANT FEED// "Nut butters." // by Kelly Mason

Updated: May 26, 2019




Nut butters are one of the easiest things to make and not only are they quick and delicious if the nuts are further sprouted or soaked you will receive additional benefits in their consumption. In addition, if you didn't think nut butters could get much better... you can adapt each recipe to suit you, adding variations and combinations to satisfy your senses with Orange Cacao Cashew butters to Almond Canadian maple butter. The options are limitless and this is one of my favourite things to make and store for up to two weeks.


A few things to highlight. Try and buy the nuts in bulk limiting the use of plastic on purchases and saving a few pennies along the way. Ensure that you soak and you can even sprout the nuts before processing them into beautiful smooth butters. Ensure that you sterilise your jars and store them in a cool place, and if opened store in the fridge for up to two weeks.



Now another thing to note in the process of making nut butters can be, for some, patience testing, ensure that you are with the conversion process every step of the way, giving it a little love, a little attention throughout the process. Some nuts depending can take longer than others but over all the method is simple the only complexity to these buttery creations is the time it takes for them to begin to extract their oils and turn into a smooth past like consistency. Stay with the process and with a few attempts you will know exactly the amount of time to allocate to these nuts to transform them into their buttery alter egos.


So enjoy the process and then of course enjoy the results or share with others. I have included a number of variations below, remember to enjoy fully & completely but within moderation each day as nuts do contain a lot of fats, good fats yes of course but fats no less that should be taking up no more than 10% of our daily intake of calories !! So enjoy, enjoy well but don't go too nuts for these butters






ALMOND BUTTER



INGREDIENTS


• 1 Cup almonds

• 1-2 Tbs Coconut oil, melted below 118 degrees

• Pinch salt



METHOD


1. Place the Almonds into a food processor until they become fine


2. Add salt and gradually begin adding the coconut oil until a smooth paste is formed. Try not to allow the mixture to overheat


3. Continue to blend until the desired consistency is formed.








RAW CREAMY CASHEW BUTTER



• 2 1/2 Cups soaked cashews

• Small pinch salt

• Drizzle of organic vanilla extract





METHOD


1. Place the soaked cashews into a food processor until they become fine


2. Add salt & Vanilla


3. Continue to blend until the desired consistency is formed.








RAW SPROUTED HAZELNUT CACAO BUTTER


• 2 Cups sprouted hazelnuts (see sprouting chart)

• 2-4 Tbs coconut oil, melted below 118 Degrees

• 3 Tbs cacao powder

• Pinch salt




METHOD


1. Place the Hazelnuts into a food processor until they become fine


2. Add salt and gradually begin adding the coconut oil until a smooth paste is formed. Try not to allow the mixture to overheat


3. Continue to blend until the desired consistency is formed, should be a running butter consistency


4. Add cacao powder (add slightly more coconut oil if required)






Enjoy totally, fully, completely, with all of your being.





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