Has nut butter ever been more popular? New brands are popping up all the time, most of them championing their ‘no palm oil’ approach to making nut butter, which we support, BIG time. Our favourites are Pip and Nut’s Almond and Coconut and Manilife’s Deep Roasted Peanut, both sublime and highly addictive.
Whilst we love these shop bought varieties, making your own couldn’t be easier, and we reckon, cheaper too, especially if you buy your nuts in larger packets and store them in the fridge (to keep them fresher for longer!)
Our recipe below is for almond and coconut butter, however, you can substitute the almonds for any type of nut, and omit the coconut altogether. Honey is an optional extra, you will be surprised at how savoury home made nut butter is, andif you require something a little sweeter, just add a drizzle of honey or maple syrup and blitz this into the nut butter at the end.
INGREDIENTS
200g almonds, with their skin on
150g coconut flakes
Pinch salt
Drizzle honey or maple syrup (optional)
METHOD
1. Place almonds into a preheated 160 degree oven for 10 mins. Add coconut flakes and roast for another 5 minutes.
2. Add the toasted nuts and coconut to a food processor, with a generous pinch of salt. Blitz for 8-10 minutes until the nuts are smooth. They will go through various stages, and it may seem like its not going to work, but it will, we promise! The amount of time it takes will depend on the type of nut, as their oil content differs. Make sure you occasionally scrape down the side of the food processor in between blitzing to ensure a smooth nut butter
3. Once you have your nut butter, place into a clean, dry (ideally sterilized) jar. As your homemade nut butter is free from preservatives, we advise that you keep it refrigerated for up to 1 month.
