Nut Butter: How To.

Nut butter is easy to make. Really easy.

Nuts for nut butter!

Here's what you'll need:

  • A food processor (an ancient one will work just fine, trust me)
  • Nuts
  • Optional nut oil (I used Walnut Oil in this recipe to add an extra flavour profile)
  • Jar (or vessel of some kind to store your nut butter)
  • Oh, an love!
  • And, maybe a little Maldon Salt or Celtic Sea Salt®*

How to:

  1. Set up your food processor
  2. Select nuts of choice - I chose to use raw almonds and some pecans. Notice that I didn't use measurements either. Eyeball about 2 cups worth of nuts in whichever proportion you would like the taste to reflect (take into account the size of the food processor you are using).
  3. Place nuts into food processor.
  4. Add 1/2-1 TBSP of Walnut Oil to get extra creamy nut butter.
  5. Blend until your preferred consistency has been reached. Crunchy? Creamy? Oey-gooey?
  6. Scrape down sides of food processor's container and pulse a wee bit more to incorporate and crunchy bits (if you want it ultra-smooth).
  7. Store in a jar and keep in fridge for up to 1 month**.

Nut butter makes for an excellent blood-sugar-stabilizing snack. Spread onto a rice cracker, or slice up an apple, banana or pear and just dip it into your awesome, tasty creation!

Be good to you.

W xo

*Celtic Sea Salt® is awesome! There are so many benefits to this salt including: it has alkalizing properties, it helps balance electrolytes, and it improves brain function. For more interesting details on salt, following this link to Dr. Axe.

**If you do not plan to devour your nut butter within one month, seal it tightly in a container and freeze it. Bring it to the fridge to thaw a day before you plan to eat it all up.