Homemade Nut Butter

21 Jan

20130121-211653.jpg

Homemade nut butter has numerous advantages. It is much cheaper than forking over lots of money for jars of speciality nut butters and most importantly you can control the quality and freshness of what you are eating. Plus, you can create fun combinations and spice things up. If you still need convincing at this point, it is much more delicious, I promise!

I made sunflower seed butter for this post. Some of my favorite other combinations are hazelnut butter, cashews and dates, and almonds and pecan. Some people use fancy food processors for this, I use a cuisinart and it works just fine, though it does take about 15 minutes of blending.

To begin roast the seeds until they are lightly browned with salt and pepper.

20130121-211612.jpg

Then throw them in the food processor and wait, periodically scraping the butter down from the sides. It will become creamy and delicious, it just takes some time. If it is still dry, you can always add some coconut oil.

The first stage: Nut flour!

20130121-211619.jpg

The second stage: Clumpy but dry

20130121-211629.jpg

Getting creamier!

20130121-211638.jpg

Creamy!

20130121-211645.jpg

Delicious warm, but will keep for a month in the fridge.

20130121-211653.jpg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: