It’s no secret I’m NUTS ABOUT NUT BUTTER, particularly almond butter. I can’t get enough of the stuff. It calls to me from the pantry. Spread on apple slices, dolloped on the side of my banana pancakes, used in baking or even straight from the jar (yes I admit I really do that).
Back in the day all you used to buy in shops was peanut butter, but now a variety of nut butters are available from brazil nut butter, to cashew nut butter, I even managed to get Walnut butter recently. All of these jars of nutty, buttery goodness are tasty good and hold lots of healthy benefits if eaten in moderation.
Here’s the thing though apart from Peanut butter (which is technically not a nut butter as peanuts are legumes – ooooo look at me getting all food technical and fancy), most other nut butters are pretty expensive to buy. My household usually goes through at least a jar of almond butter a week, often more as I use it in so many ways. A 300 gram jar bought local to me in NZ costs around 12 NZ dollars, (in many places a lot more than that), so an almond butter addiction can be a costly business.
However, recently I had a life changing experience………….a friend of mine (and fellow almond butter addict) told me how easy it was to bash a batch of some homemade nut butter. As well as easy to make, it’s also way cheaper and tastier. Why would you not make your own huh? Wanna know how to make it……well voila instructions shown below. I promise once you discover how easy it is you’ll be hooked and can save your hard earned cashed for other healthy delights of your choosing.
Homemade Almond Butter
- 300 grms of raw almonds
- Extra Virgin Coconut oil (to taste – I use about a heaped dessert spoonful)
- Himalayan Mineral Salt
You will also need a good food processor (it needs to be a pretty sturdy one that can take grinding nuts)
- Preheat oven to 180 degrees celcius and roast the almonds on a flat tray for 5 to 6 minutes. Make sure you watch them carefull so they don’t burn as they can turn very quickly. (I have been known to throw out 3 batches in a row because I got distracted and they burned as were in oven a min or 2 longer).
- Allow almonds to cool a bit so they are not too hot.
- Place cooled almonds in a food processor and turn it on (a moderate to high setting). Initially the almonds will just grind but be pretty dry but be patient and leave them whizzing and eventually their natural oils will be released.
- Now add some coconut oil but be sparing as if you add too much then once the oils in the almonds are released it can become quite runny so keep adding and waiting until you have got the consistency you desire.
- Then add a twist of Himalayan pink mineral salt and hey presto your almond butter is made and read to sample or put into jars.
This will make enough for a jar – double the ingredient quantities if you want to make more.
I kept and use my old almond butter jars for storage- so as well as saving cash I’m also being environmentally friendly, talk about a win/win situation.
Just add nuts
This recipe is for almonds but you can trial this with any type of nuts, walnuts, hazelnuts, macadamia nuts and brazil nuts. The principle of making it is still the same regardless of the nuts used. You might even like to mix some different nuts together.
Why eat nut butter?
Nuts and nut butters often get a bad rap when it comes to weight loss, fat loss etc because of their high fat content. However if you are a regular follower of this blog and my facebook page you’ll know I am a believe that that fat essential part of a healthy diet.
Here are some reasons to incorporate nut butter (particularly almond butter) into your diet.
- High in monounsaturated fats (good fats) which lower cholesterol and other heart related issues.
- No nasty hydrogenated oils/ transfats (providing you pay attention to the label and choose a good brand if you are not making your own)
- Keeps you feeling full + satisfied
- Helps avoid insulin spikes and keeps blood sugar under control.
- Good source of energy and fiber.
- Rich in Vitamin E and flavonoids that assist the body in fighting free radicals (the little nasties that destroy and damage our cells).
- It’s totes delicious.
5 ways to have your nut butter
Lacking inspiration of what to do with your nut butter rather than just spread it on toast. Here are some ideas.
- Great as a snack spread on apple slices
- Super charge your smoothies by adding a dollop of nut butter into the mix.
- Can be mixed with spices and used to baste meats or as the base for satay style dipping sauce.
- Mixed with natural greek yoghurt and topped with some berries.
- You can use it to make chocolate – yes really. Check out this chocolate scroggin recipe. A great way to give you a little sweet fix at the end of a meal.
- Great used in baked goods (see muffin recipe below).
I’m sure there are heaps of other ways to have your nut butter, if you know of any feel free to post a comment and share.
Almond Butter and Blackcurrant Muffins (Grain and Sugar free)
- 1 cup of Almond Butter
- 1/4 cup of coconut flour (you can make it with out if you don’t have any)
- 2 large eggs
- 2 Bananas
- 1 tsp of baking powder
- 1 tsp of Natural Vanilla paste (or seeds from 1 vanilla pod)
- Handful of Walnuts
- 2/3 cup of Frozen Blackcurrants (or a cup if you want them extra fruity) You could sub for other blueberries or raspberrries instead.
- Preheat oven to 180 degrees celcuis.
- Put all the ingredients apart from the blackcurrants /berries in a food processor.
- Whizz until well combined. Gently fold in the blackcurrants / berries.
- Spoon into muffin cases and bake in an oven (preheated to 180 degrees celsius) for approx 12mins. Check after 10mins as the baking time can vary depending on your oven.
They are truly delicious and a great little snack option for both adults and kiddies alike. Even my fussy 5 year old was won over by their tasty treatiness.