Raw Nut Butter Recipes
RAW NUT BUTTER
Recipe for DIY chocolate-hazelnut spread, raw peanut butter, alternative nut butter, pistachio spread
Provided by Guy Turland
Categories HarperCollins Nut Raw Chocolate Hazelnut Almond Pistachio Cashew Condiment/Spread Peanut Butter
Yield Makes 1-2 cups
Number Of Ingredients 2
Steps:
- Put the nuts in a food processor and process for 20-30 minutes, stopping and scraping down the side as needed every 5 minutes. This takes more time than you'd expect, so be patient! It's ready when the oils have released from the nuts and the consistency is like smooth butter.
- Stir in the raw cacao to make a delicious chocolate spread.
- Transfer to a glass jar, seal, and store in the fridge.
PINON BUTTER (RAW PINE NUT BUTTER)
This is a very easy recipe and is live to boot. I am going to use this on my Essene bread that is dehydrating at the moment. Leave out the herbs if you prefer to use this on something sweet.
Provided by Chef Joey Z.
Categories Spreads
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Puree the pine nuts, olive oil, salt and herbs in a food processor by pulsing until it looks cheesy.
- Spread on your favourite raw bread or crackers.
- Bon Appetit!
Nutrition Facts : Calories 158.5, Fat 16.1, SaturatedFat 1.2, Sodium 388.4, Carbohydrate 3, Fiber 0.9, Sugar 0.8, Protein 3.1
HOMEMADE MIXED NUT BUTTER
This is a healthier, creamy alternative to store-bought peanut butter. It is a combination of many different types of nuts so you can mix and match according to your tastes and preferences. I personally like to make it with walnuts, almonds, and pistachios. It is also low in sugar. Great for a healthy snack option pre or post workout.
Provided by Jalejandrof
Categories Side Dish Sauces and Condiments Recipes
Time 25m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts, almonds, and pistachios on a rimmed baking sheet.
- Bake nuts in the preheated oven until toasted and fragrant, 10 to 15 minutes.
- Transfer to a food processor while still hot; process at high speed until broken down and starting to clump together. Turn off processor and scrape down sides with a spatula. Begin processing again until a cream starts to form. Add sucralose, honey, vanilla extract, and salt; blend for 1 minute more.
- Add cocoa powder gradually, alternating with milk powder, and process for 1 minute more. Let cool completely. Scoop into a jar and refrigerate.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 9.4 g, Cholesterol 0.3 mg, Fat 17.5 g, Fiber 3.7 g, Protein 7.1 g, SaturatedFat 1.8 g, Sodium 124.6 mg, Sugar 3.6 g
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- Preheat oven to 350 degrees F (176 C) and add raw nuts to the baking sheet. If sprouted, nuts won't need as long to roast and benefit from a 5-8 minute roast at a lower temperature (325 F or 162 C). Roast raw nuts for 8-12 minutes, or until fragrant and slightly golden brown. NOTE: You can also leave nuts raw, but the only ones that taste good raw in my opinion are cashews and almonds.
- If roasting hazelnuts, remove from oven once toasted and transfer to a clean dish towel. Rub the hazelnuts against one another using the towel to remove the skins (see photo). Removing most of the skins is preferred (not all will come off).
- Add roasted nuts to a food processor or blender and blend / mix until a creamy butter forms. The nuts should go from whole, to meal, to clumps, to creamy nut butter. This can take up to 10-12 or more minutes so be patient. Scrape down sides as needed.
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