Nut Butter

Friday, 27 January 2017

I had no idea how easy it is to make your own nut butter at home. It really is. As long as you have a food processor. I followed the excellent instructions here leaving out the ginger and honey to make a simple almond butter.


First you toast the nuts, then you add them to the food processor whilst still quite warm and add a little salt. Pulse a few times to obtain a coarse mixture.


Add a tablespoon of oil and process in 45 second bursts. Until you have nut butter.



After 5 bursts of 45 seconds I had delicious almond butter. The 2 cups of nuts called for on the Food 52 site equate to 11 oz or 310g. It made enough to fill a standard jam jar. I reckon it cost me about £2.70 which is quite a bit cheaper than commercial nut butters. I buy 800g bags of East End almonds from Ocado which seem to be the cheapest. I think I'll try brazil nuts next. Or cashews. Or maybe both....


Thank you for all the positive comments on my last post, they are much appreciated xx

18 comments:

  1. What do you use it for, Sue? I have a jar that came in a hamper of healthy stuff (far too healthy for me, I gave most of it away - I'm not the chia seeds type!) I was expecting a posher version of peanut butter but it's runny and tasteless. Salt would help. But I'll probably bin it, it's just cluttering the cupboard. The texture of yours looks much better.

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    1. It is much better than the commercial stuff Mary.Some are very runny and bland. There is only half a teaspoon of salt in it but it makes all the difference, you can definitely taste it but it isn't overpoweringly salty -salt is essential as Shaun Hill says. We eat it on toast or oatcakes. I don't have peanuts in the house because Katie is allergic to them but I've always liked peanut butter as useful protein and fibre-rich sandwich filling or quick snack. I have no time for chia seeds and their like either.

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    2. I'll try stirring in a bit of salt but I think it's too runny to be much use. It was a very disappointing hamper!

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    3. Anonymous2:41 pm GMT

      Have you tried stirring it Mary? The more natural nut butters without emulsifiers in tend to separate abbot and get runnier on top but solid underneath.

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    4. Anonymous2:41 pm GMT

      *a bit

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  2. A brilliant high protein spread, love how it's so easy and as you say, useful...and on that useful note - albeit a random one - we caught a mouse in our humane mouse trap last night, feasting on the peanut butter we'd put inside...they're not daft...! :)))

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  3. Keep meaning to try making nut milk as we use quite a lot. The nut butter we have always has a lot of oil on the top-though it isn't runny in texture. I put it in smoothies and on porridge.

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  4. This looks so much better than the commercial stuff. Years ago I used to take the children to a shop where they poured peanuts into a very noisy machine and produced peanut butter. I'm sure we ate far more than when I used to buy sweet stuff on the shelf.
    Almonds on the shopping list.

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  5. I must try this with peanuts, to see if we can make a natural peanut butter that's better than the bland muck one can buy in the store. As for chia seeds, I have no time for most of that kind of thing, but I do buy chia seeds. They are an excellent source of omega-3s, which my super dry eyes need. I sprinkle them on porridge and the like, when I've had more fish than I can take for a bit.

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  6. I am sceptical about many 'healthfoods', but I have to say that a chocolate glazed made from almond butter, coconut oil and cocoa powder (raw if you must!) is one of the most divine things on earth!

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  7. As long as it doesn't taste like marzipan. Hate that stuff. In our family we say it tastes like cockroaches!

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    1. Almonds don't really have that strong bitter almond flavour you find in almond confectionery and pastries. For that you need bitter almond extract which I think is derived from a different kind of almond from the sweet almonds which are the ones you buy to eat. This just tastes nutty and pretty similar to peanut butter.

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    2. Sounds rather nice then. Might give it a try.

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  8. Looks good to me. I was given a container of cashew butter, with price tag attached. Very expensive stuff. I agree that it desperately needs salt. It doesn't taste bad, and is quite thick, but it's very bland. The nice thing about making your own is you can flavor it as you wish.
    Could I plead with other commenters not to mention vermin and the like in comments about recipes. Pretty please? Maybe you could mention those ideas to people you live with and leave it at that. It kinda spoils a nice post for the rest of us, and I'm so pleased that Ms Quincetree is posting again.

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  9. Great to see you back.
    My mother used to make marmalade-from-the-tin, I remember being sent to the shop for it. I can almost smell it, thanks for the memory.

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  10. Anonymous10:25 am GMT

    Almond butter makes great flour-free cookies. Very easy to make so ideal for children to have a go at.

    This is a good recipe to follow: http://sallysbakingaddiction.com/2014/01/03/almond-butter-chocolate-chip-cookies/

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    1. Thanks for that, they look good.

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  11. Gosh that looks delicious! My boys love nut butters, I buy those large catering tubs. I second the cookies, and I put it in flapjacks too!

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