The most important requirement when making nut butter is patience.
Which is a shame because patience is not my strong suit.
It takes a while for the nuts to puree down to the desired butter consistency (or at least it does when you’re working with a child’s size blender that makes a ‘grrrrrrr’ sound if it’s on longer than five seconds).
So you watch, you wait and you hope.
Eventually you are rewarded with a thick, rich, nutty goo that goes well with just about everything.
I dolloped it into smoothies, I spread it on baked potatoes (sweet potatoes and nut butter-try it!), I ate it by the spoonful.
And once you get the hang of the basics, you can experiment with all kinds of flavours.
Easy Vanilla Almond Butter (makes about a cup)
- 1 cup whole, raw almonds (if your blender is as crappy as mine, you might want to break them up first)
- 1 tsp vanilla extract
- 1 tsp maple syrup
- a pinch of sea salt
- 3 tsps water
- Put the almonds, maple syrup and vanilla into a food processor and blend until they start to break down to a fine crumb.
- Add the water and salt. Process some more. Eventually it will start to come together to a butter-like consistency. Keep scraping down the sides to make sure all the mixture is incorporated.
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