A Squirrel's World
Nuts: what other foods can claim to be high in protein, fat, fiber, vitamins and minerals all at once?
An easy recipe that is easy to customize with chocolate, honey or seeds. Spread this on toast or muffins or add to your morning smoothie for extra protein, fiber and vitamins.
Instructions
INGREDIENTS
4 cups shelled nuts, such as hazelnut, walnut, almond or pecan
¾ tsp sea salt
METHOD
Preheat your oven to 350’F.
Spread your nuts on a baking tray and roast 10 minutes. Remove and let cool on a tea towel, folded over to cover them, until cool.
Rub the nuts with the tea towel to remove any extra husks that have come loose. This is particularly important for hazelnuts (and not required for almonds).
Pour all the nuts (minus the husks that you’ve rubbed off) and the salt into a high-powered food processor and turn it on. Stop the processor occasionally to scrape down the sides. The nuts will first turn into a coarse meal, then a nut flour, then into a paste consistency and finally into creamy butter. Sample it once you like the consistency and continue to blend if it is still too gritty for your taste. Season to taste with extra salt if desired.
If you are adding extras like chocolate, honey, maple syrup or seeds, add them in during the last few minutes of processing.
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Top Tips Be patient: it will take 10–15 minutes of processing to achieve a truly creamy consistency. If your machine starts to get hot, stop it for a bit before carrying on. If you’ve used hazelnuts and rubbed the skins off, try dumping them into a colander and shaking to separate the skins from the nuts before adding to the processor. A Vitamix® also works well for nut butter. |
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