Making nut butters
Want to stock your pantry with a variety of nut butters but find them too expensive to buy from the supermarket? New Zealand Gluten-Free Chef Jimmy Boswell shares with us how to make your own nut butters; and it’s easier than you might think!
For more info on Jimmy, visit his Facebook page.
As with peanut butter, other nut butters are also a rich source of high-quality protein and mono-unsaturated fat. I use the same method for making the following;
Almond butter, cashew butter, raw pecan butter, hazelnut butter and peanut butter.
Many kinds of nuts are also used to make nutritious butter; I buy raw nuts and toast them. Make sure you do not over toast them as this can make the butter taste slightly burnt.
HOW TO MAKE YOUR OWN NUT BUTTER
The first thing is to toast 2 cups of the selected nuts.
To toast, place them in a single layer on a baking sheet and toast in a preheated 175 C. (350 F) oven until very lightly browned. Watch them closely. Depending on the variety, this should take from 3 to 10 minutes. Once toasted, let them cool.
Place them in a food processor and blend. If particles build up on the sides of the container, stop and scrape them down with a rubber spatula.
Continue processing until it begins to create a ball. You may have to break up the ball, but it is very important to be patient. Sometimes the ball will bang around a bit before it begins to break down and look creamy. This can take several minutes.
When it is balled up, add a teaspoon of olive oil and blend again. If the butter is creamy enough without it there is no need to add the oil.
Store in a sealed container in the fridge and use within one month.
Images / Jimmy Boswell