HOW TO MAKE NUT BUTTER
A step-by-step guide for how to make your own nut butter. An easy and delicious way to save money, create your own blends, and enjoy nut butter at home!
Provided by Minimalist Baker
Categories Sauce
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (176 C) and add raw nuts to the baking sheet. If sprouted, nuts won't need as long to roast and benefit from a 5-8 minute roast at a lower temperature (325 F or 162 C). Roast raw nuts for 8-12 minutes, or until fragrant and slightly golden brown. NOTE: You can also leave nuts raw, but the only ones that taste good raw in my opinion are cashews and almonds.
- If roasting hazelnuts, remove from oven once toasted and transfer to a clean dish towel. Rub the hazelnuts against one another using the towel to remove the skins (see photo). Removing most of the skins is preferred (not all will come off).
- Add roasted nuts to a food processor or blender and blend / mix until a creamy butter forms. The nuts should go from whole, to meal, to clumps, to creamy nut butter. This can take up to 10-12 or more minutes so be patient. Scrape down sides as needed.
- Once creamy, add salt (or other add-ins) to taste. Then transfer to a clean jar or container and store in the refrigerator up to 3 weeks (sometimes longer).
- Some other variations include: Cinnamon Raisin Peanut Butter, Cinnamon Hazelnut Butter, Almond Joy Butter, and Super Seedy Sunflower Butter!
Nutrition Facts : ServingSize 1 one-Tbsp servings, Calories 104 kcal, Carbohydrate 3.8 g, Protein 3.8 g, Fat 9 g, SaturatedFat 0.7 g, Fiber 2.2 g, Sugar 0.8 g
PINON BUTTER (RAW PINE NUT BUTTER)
This is a very easy recipe and is live to boot. I am going to use this on my Essene bread that is dehydrating at the moment. Leave out the herbs if you prefer to use this on something sweet.
Provided by Chef Joey Z.
Categories Spreads
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Puree the pine nuts, olive oil, salt and herbs in a food processor by pulsing until it looks cheesy.
- Spread on your favourite raw bread or crackers.
- Bon Appetit!
Nutrition Facts : Calories 158.5, Fat 16.1, SaturatedFat 1.2, Sodium 388.4, Carbohydrate 3, Fiber 0.9, Sugar 0.8, Protein 3.1
RAW PEANUT BUTTER COOKIES
Soft, chewy raw peanut butter cookies are so fluffy and moist in the center after a few hours in the dehydrator. An easy snack to make for peanut butter lovers! Substitute any nut butter to make your favorite cookie.
Provided by Amanda Le
Time 10m
Yield 20 cookies
Number Of Ingredients 10
Steps:
- Sift the coconut flour into a mixing bowl, then add almond flour and remove any clumps.
- Add all remaining ingredients and stir together until evenly combined.
- Let the mixture sit for a few minutes until the dough thickens a bit.
- Transfer mixing bowl to the refrigerator for 1-2 hours. This step to firm up the cookie dough helped me score the tops of the cookies a lot easier.
- Scoop out about 1 tablespoon of cookie dough, roll into balls and flatten slightly.
- Place cookies onto a parchment paper lined tray.
- Score the tops of each cookie by using a fork to press down on the cookie balls, further flattening them about ½ inch thick. I found that dipping the fork into a bowl of water helped me score the tops easier.
- Sprinkle sea salt over the tops of the cookies.
- Transfer cookies to a teflex tray and place in the dehydrator for 12-16 hours. Dehydrate for longer if you want to store them for a longer shelf life.
- Optional: To make nutter butters, spread additional peanut butter between two cookies.
- Store cookies in the refrigerator.
RAW DATE AND GINGER NUT BUTTER
This raw butter is not only nutritious, but makes eating raw fruits and vegetables more fun. Serve with sliced apples, pears, carrots, celery--or any fruits/vegetables of your choice!
Provided by Desire For Fit
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Add dates, walnuts, almonds, cinnamon, and ginger to a high-powered blender or food processor. Blend until mostly smooth; some chunks of nuts may remain.
Nutrition Facts : Calories 377.2 calories, Carbohydrate 36.8 g, Fat 25.2 g, Fiber 7.8 g, Protein 9.1 g, SaturatedFat 2.2 g, Sodium 1.5 mg, Sugar 25.7 g
RAW NUT BUTTER
Recipe for DIY chocolate-hazelnut spread, raw peanut butter, alternative nut butter, pistachio spread
Provided by Guy Turland
Categories HarperCollins Nut Raw Chocolate Hazelnut Almond Pistachio Cashew Condiment/Spread Peanut Butter
Yield Makes 1-2 cups
Number Of Ingredients 2
Steps:
- Put the nuts in a food processor and process for 20-30 minutes, stopping and scraping down the side as needed every 5 minutes. This takes more time than you'd expect, so be patient! It's ready when the oils have released from the nuts and the consistency is like smooth butter.
- Stir in the raw cacao to make a delicious chocolate spread.
- Transfer to a glass jar, seal, and store in the fridge.
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- In a food processor or blender, process the dates until they’re broken down and form a dough. Stop the processor a few times to scrape down the sides.
- Add the peanut butter, maple syrup, sea salt and vanilla to the food processor. Process until well combined.
- Roll the dough into 12 bite-sized balls then flatten each with a fork or your palm. Store in the fridge for up to a week or in the freezer for up to 2 months.
RAW ALMOND BUTTER CUPS - OH SHE GLOWS
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4.9/5 (9)Total Time 10 minsCategory Vegan, Cookie, Biscuit, & BiscottiCalories 140 per serving
- Add almonds and oats into a high-speed blender and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers.
- Add the nut butter, coconut oil, maple syrup (or agave), cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.
- Line a mini (or regular) muffin tin with paper liners or use a silicone muffin holder. Portion the dough into each muffin cup and press down until even and smooth.
- To make the chocolate sauce: Whisk together the coconut oil, sweetener, cocoa powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly. Garnish cups with sliced almonds if desired.
HOMEMADE RAW CREAMY ALMOND BUTTER - EATING BY ELAINE
From eatingbyelaine.com
4.5/5 (4)Total Time 17 minsCategory CondimentCalories 52 per serving
- Add the raw almonds to a dry food processor with an S-blade. Process for 10 minutes then stop to scrape down the sides with a mini spatula. Process for another 7 minutes until completely smooth and creamy.
- Allow to completely cool to room temperature. Transfer the almond butter to a 1 cup storage container. Store in your refrigerator for 2 weeks. Avoid adding any ingredients or moisture to the jar to keep it fresh.
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4.7/5 (3)Category CookieCuisine Raw VeganTotal Time 20 mins
- Add the buckwheat groats to a food processor and process for 3-4 minutes or until a fine flour forms. It's okay if the flour isn't perfectly fine -- larger pieces will add more texture to your cookies.
- Add in the raw almond butter, dates, caviar from the vanilla bean, and coconut butter. Pulse several times and then process for 1-2 minutes.
- Roll the mixture into 14 balls and drop onto a cookie sheet lined with parchment paper. Using a fork, press the balls into cookies while making a crisscross pattern. Sprinkle the cookies with large grain sea salt, such as Maldron.
- Pop the cookie sheet in the freezer for 20-30 minutes to set the cookies. Remove from freezer and indulge!
7 REASONS TO CHOOSE RAW NUT BUTTER OVER ROASTED ONES ...
From food.allwomenstalk.com
- Less Acidic. Raw nut butters are usually carefully processed and some are even soaked and sprouted, which makes them less acidic by nature. All cooked foods, especially roasted nuts and oils, are highly acidic to the body.
- Easier to Digest. Because many raw nut butters are soaked and sprouted before processing, they’re much easier to digest too. All raw foods enhance enzyme production in the body that helps digest our food, while cooked food actually depletes these enzymes.
- Milder in Taste. Most raw nut butters are much milder in taste. I find this preferable since they’re slightly sweeter and pair well with other foods much better without being overwhelmingly strong in taste.
- Less Ingredients. Look at the ingredients on most roasted nut butters. You’ll likely see some type of oil - usually palm oil, along with salt and some type of sugar like evaporated cane syrup or juice, evaporated cane sugar, or coconut sugar.
- Less Likely to Cause Weight Gain. While all nut butters can cause you to gain weight if you overeat them, raw varieties in small servings are less likely to cause weight gain than roasted ones will.
- Higher Quality. Quality nut butters are not made by companies like Jif and Skippy. Even more "natural" companies like Justin’s use additional salt and sugar in their nut butters.
- Less Addictive. Foods that combine sugar, salt, and fat in one product are extremely addicting and can trigger overeating. Since most roasted nut butters have added salt, sugar, and fat from some type of source, they’re very easy to overdo.
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