There are worse vices than nut butter. Calorically dense, it tends to make a terrific snack for athletes, thanks to ample protein and excess fat content. The only draw back? A 16-ounce jar can charge upwards of $10. Fortuitously, you can make it for all over fifty percent that price tag.
Almonds, cashews, and sunflower seeds are all excellent bases for your nut butter. Do not be fearful to mix unique nuts and seeds, and be guaranteed to get them raw and unsalted. Roasting at household will make them a lot easier to grind, draws out advantageous oils, and deepens the flavor.
Rachael Hartley, a dietitian from Columbia, South Carolina, likes to blend walnuts with maple syrup, macadamia nuts with coconut flakes, and pecans with pumpkin-pie spice. Below, Hartley shares her foolproof recipe for a typical nut or seed spread.
- 3 cups uncooked nuts or seeds
- 1 tablespoon peanut or neutral-flavored oil (if desired)
- 1 or 2 tablespoons honey, maple syrup, or other sweetener
- Salt, cinnamon, coconut flakes, vanilla extract, or cocoa powder to taste
Warmth oven to 350 levels. Distribute the nuts or seeds on a pan and toast till they scent fragrant, about ten minutes, stirring halfway by means of to preserve them from burning. Position in a food stuff processor and blend on high till the texture is clean and runny, scraping down the sides intermittently and introducing a very little oil for creaminess if required. This can choose up to 10 minutes. As soon as it’s sleek, mix in the sweetener and the salt and other flavorings to taste. Transfer the butter to a 16-ounce jar and store at home temperature for a 7 days or in the fridge for several weeks.