Posted on February 03, 2016 by Jenny Cromack
I have several recipe books at home with healthy nut butter recipe in. I’ve toyed with the idea of making my own before, so this weekend I finally gave it a whirl, and for my first attempt it tasted quite nice. Here’s how I did it….
200g nuts – I used cashews as they are my favourite but you could use any type of nut or go wild and use a mixture!!
1tbsp coconut oil – some recipes use more than this and also use rapeseed oil instead. I would recommend trying to keep the oil to a minimum. In fact, if you’ve never made nut butter before you’ll be surprised, like I was, that as the nuts breakdown they release their own natural oils anyway.
The recipe is really easy, simply chuck the nuts into a food processor and pulse until quite fine. At this point some of the natural oils in the nuts will start to be released, add the coconut oil and blitz until you have a smooth, creamy butter. This takes around 15 minutes. You may need to a slight bit more oil to get the right texture but don’t over do it.
If you like crunchy nut butters try adding a few more nuts at the end but don’t process as much.
I like spreading nut butter on apple slices for a healthy snack or adding to smoothies. My hubby adds it to his porridge which I personally find weird, but he swears it tastes nice!
Remember, any nut butter is quite calorific so do watch your portion sizes if you are interested in keeping a low body fat or dropping body fat.
If you don’t have time to make your own nut butter, remember to always buy organic and look out for added sugars.
This nut butter should keep in the fridge for up to 2 weeks.