Nut Butter

Nut Butter is a staple in our house. We use it as a dip for carrots and other veg sticks (they are generally the items left in the lunchbox at the end of the day), in smoothie and in recipes.

This is a very simple recipe so easy that Miss 6 made the last batch.

  • 300 grams of nuts (I like a 50/50 mix of almonds and cashews and like to toast them for 10-15 mins in the ovens with some pink him salt)
  • Mac oil (optional for a smoother/dippable/spreadable butter)

Blend 1 minute speed 10, stopping each 30 seconds or when you hear its not moving and scrape down sides. Add oil if desired and continue for another minute.

Keep in fridge in an airtight jar.

 

 1. Roast nuts 2. Nuts starting to release their oils 3. Almost done 4. Added in some mac oil for a smoother/thinner nut butter and done.

1. Roast nuts 2. Nuts starting to release their oils 3. Almost done 4. Added in some mac oil for a smoother/thinner nut butter and done.

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