There are even worse vices than nut butter. Calorically dense, it can make a terrific snack for athletes, many thanks to sufficient protein and body fat content material. The only draw back? A sixteen-ounce jar can price upwards of $ten. Fortunately, you can make it for all around 50 % that price.
Almonds, cashews, and sunflower seeds are all terrific bases for your nut butter. Do not be concerned to blend distinctive nuts and seeds, and be confident to get them uncooked and unsalted. Roasting at dwelling can make them simpler to grind, draws out valuable oils, and deepens the flavor.
Rachael Hartley, a dietitian from Columbia, South Carolina, likes to mix walnuts with maple syrup, macadamia nuts with coconut flakes, and pecans with pumpkin-pie spice. In this article, Hartley shares her foolproof recipe for a traditional nut or seed spread.
- 3 cups uncooked nuts or seeds
- one tablespoon peanut or neutral-flavored oil (if needed)
- one or two tablespoons honey, maple syrup, or other sweetener
- Salt, cinnamon, coconut flakes, vanilla extract, or cocoa powder to taste
Warmth oven to 350 degrees. Unfold the nuts or seeds on a pan and toast until finally they smell fragrant, about ten minutes, stirring midway by way of to retain them from burning. Position in a food processor and blend on substantial until finally the texture is smooth and runny, scraping down the sides intermittently and including a little oil for creaminess if needed. This can take up to ten minutes. At the time it’s smooth, mix in the sweetener and the salt and other flavorings to taste. Transfer the butter to a sixteen-ounce jar and keep at room temperature for a 7 days or in the fridge for numerous months.