Making your own nut butters is easy, healthier than marg and will revolutionise your toast eating.
From almond, cashew to walnut butter – each has it's own health benefits and tastes delicious on it's own or used in recipes.
Nut or seed butters are high in fibre, protein and essential fatty acids and are a great replacement to your usual butter or tub of marg. Spread them on toast, bake them into cookies or chocolate tarts, or blend them into homemade salad dressings for a tasty treat.
The humble almond is rich in calcium and magnesium and will help strength bones, and maintain muscle and nerve function, whilst cashew butter is packed with iron and vitamin B. It has the creaminess of butter without the saturated fat.
A walnut butter is full of vital Omega-3s and can help lower cholesterol, whilst a delicious pecan butter is great for detoxing as it's full of antioxidants, folic acid and zinc.
You could even mix them up to make blends. The possibilities are endless in the world of nut butter.
How to make your own nut butters
Pick your shelled nut of choice.
You can either roast your nuts first or process them raw.
If you want to roast them, spread a layer over a baking sheet and pop in a high heated oven for about 8 minutes. Take them out, give them a shake and put them back in for another 8 mins.
Let them cool.
Then put either your raw or cooled roasted nuts into a food processor.
Turn in on medium speed and process for several minutes. You will need to stop and scrape the nuts from down the sides a few times.
Keep grinding until the oils in the nuts are released and it starts to form a smooth paste as opposed to looking like smashed up nuts. This will take around 5 minutes.
When it starts to resemble a paste, it's up to you how long you keep going to make a smooth or chunky butter.
You can add salt, a dash of coconut oil or honey to taste.
Transfer to a sterilised jar to store.
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