Nut butter is easy to make. Really easy.
Here's what you'll need:
- A food processor (an ancient one will work just fine, trust me)
- 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®*
- Set up your food processor
- 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).
- Place nuts into food processor.
- Add 1/2-1 TBSP of Walnut Oil to get extra creamy nut butter.
- Blend until your preferred consistency has been reached. Crunchy? Creamy? Oey-gooey?
- 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).
- 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.
*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.