There are worse vices than nut butter. Calorically dense, it will make a wonderful snack for athletes, many thanks to enough protein and fat content. The only draw back? A sixteen-ounce jar can cost upwards of $ten. The good thing is, you can make it for all-around fifty percent that cost.
Almonds, cashews, and sunflower seeds are all wonderful bases for your nut butter. Really don’t be fearful to mix distinct nuts and seeds, and be confident to get them uncooked and unsalted. Roasting at house will make them less difficult to grind, draws out valuable oils, and deepens the taste.
Rachael Hartley, a dietitian from Columbia, South Carolina, likes to blend walnuts with maple syrup, macadamia nuts with coconut flakes, and pecans with pumpkin-pie spice. In this article, Hartley shares her foolproof recipe for a typical nut or seed unfold.
- 3 cups uncooked nuts or seeds
- 1 tablespoon peanut or neutral-flavored oil (if required)
- 1 or two tablespoons honey, maple syrup, or other sweetener
- Salt, cinnamon, coconut flakes, vanilla extract, or cocoa powder to taste
Heat oven to 350 degrees. Spread the nuts or seeds on a pan and toast until they scent aromatic, about ten minutes, stirring midway by to hold them from burning. Area in a food processor and mix on large until the texture is smooth and runny, scraping down the sides intermittently and including a tiny oil for creaminess if required. This can consider up to ten minutes. Once it’s smooth, blend in the sweetener and the salt and other flavorings to taste. Transfer the butter to a sixteen-ounce jar and store at home temperature for a week or in the fridge for various weeks.