Okay. So last week I whizzed up my first ever homemade nut butter and it is possibly the most delicious thing I’ve ever tasted. How has it taken me so long to get on board this trend?
The stars of this show are almonds, Brazil nuts and cashews, hence we shall call it ABC nut butter. With a touch of salt and olive oil, the result is so good it should be criminal.
Making your own nut butter means skipping the sugar and preservatives often added to many store-bought varieties. Plus, it’s surprisingly easy — though you will need a food processor to blend all the nuts together.
To maximise the nutritional benefits, you can activate the nuts by first soaking and dehydrating them. It’s requires a little extra effort but the nuts become far easier to digest and your body can more easily soak up all their wholesome goodness. Check out this step-by-step guide on how to do it.
1 cup almonds
1 cup Brazil nuts
1 cup cashews
Pinch of salt
Glug of olive oil
Preheat oven to 150 degrees Celcius, pop the nuts (pre-activated, if you’ve decided to go the soaking and dehydrating route) on a tray and bake for 20 minutes, giving them a shake in the middle. But keep an eye on them — nuts burn quickly! You want them to be just slightly golden brown.
Allow to cool for about five minutes then throw them into a high-speed food processor while still warm, as they’ll process much more quickly and easily.
Add the salt and oil and begin to mix. You’ll need to stop regularly to scrape the sides down, especially in the beginning as the nuts are just starting to blend together. You can add more olive oil to further soften the mixture but don’t add too much or the final product will be too oily. Blending the nuts can take anywhere from four to 10 minutes, depending on your food processor’s power.
Once the nuts have formed a buttery mixture, spoon into an airtight jar. This will keep for several months in the fridge (if you can resist gobbling it all down in a matter of days, which I definitely cannot).
Serve slathered over bread, toast and rice crackers or just eat heaped teaspoons straight from the jar!