Homemade Walnut Butter Food
WALNUT BUTTER
If you get tired of store-bought peanut butter and almond butter, why not make your own walnut butter? It's so easy! Mollie Katzen adds a little cinnamon and honey! It's best to refrigerate since there are no preservatives.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 15m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Spread nuts in one layer on a baking sheet. Toast until fragrant and lightly colored, about 10 minutes. Stir about halfway through the baking time.
- Add nuts to a food processor, discarding any dried skin and dust. Add the salt and chop the nuts finely. With the motor running, drizzle in the oil. Whirl until the nuts are ground into butter, stopping to scrape down the sides two or three times.
Nutrition Facts : Calories 110.6, Fat 11.2, SaturatedFat 1.1, Sodium 145.6, Carbohydrate 2, Fiber 1, Sugar 0.4, Protein 2.2
HOMEMADE WALNUT BUTTER RECIPE
A super easy walnut butter recipe in which your food processor does all the work. Optional and tasty additions include sea salt, honey, and coconut oil.
Provided by Vered DeLeeuw
Categories Breakfast
Time 25m
Number Of Ingredients 4
Steps:
- If you'd like to toast the walnuts, preheat your oven to 350 degrees F. Spread the walnuts on a rimmed baking sheet. Toast until fragrant, 8-10 minutes. Allow to slightly cool.
- Transfer the walnuts to your food processor. Process on high, stopping 3-4 times to scrape the sides with a spatula and allow the food processor to rest, until smooth and creamy, 10-15 minutes.
- If using the optional additions, now is the time to add the sea salt, honey and coconut oil to the food processor. Process until smooth and fully incorporated, 1-2 more minutes.
- Keep the walnut butter in an airtight container. I keep it on the kitchen counter, but I use a little every day so it only lasts about a week. If you plan to store the walnut butter for longer, I suggest storing it in the fridge. If stored at room temperature, some oil separation will occur - stir before using.
Nutrition Facts : ServingSize 2 tablespoons, Calories 258 kcal, Carbohydrate 8 g, Protein 5 g, Fat 25 g, SaturatedFat 4 g, Sodium 34 mg, Fiber 2 g, Sugar 4 g
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- This homemade walnut butter recipe follows the same method as pretty much all nut butter recipes. First, you need to spread your walnuts onto a baking tray and roast them in the oven at 165ºC (fan assisted) for 10 minutes. Then leave them to cool to room temperature.
- Pour the walnuts into your food processor or blender of choice and blend till smooth. To avoid overheating the machine ( and nuts), do this in intervals of around 2-3 minutes and then pause to scrape down the sides of the blender/processor. To get a deliciously smooth homemade walnut butter, blend for around 15 minutes.
- Once the homemade walnut butter is ready, transfer it to an airtight glass container and keep this in the fridge for 1-2 months. It can also be frozen, for longer.
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