A simple guide to making your own homemade nut butter
Ever fancied making your own nut butter? Baked by Lexi gives us her recipe for the all time favourite.
I remember when I was younger, my friend would eat peanut butter (crunchy, always crunchy) straight from the jar. I was never a fan, and thought the texture was too ‘buttery’. The thought of taking a spoon and snacking on it was really repulsive.
But somewhere between then and now, my taste buds must have changed..
Because I am a total addict!
I not only take spoonfuls straight from the jar, I bake with it, add it to my breakfast, and snack on it before hitting the gym.
“Don’t tell me you don’t take a sneaky spoonful when no one’s watching?”
So here’s your simple guide to making your own. The process is easy, takes less than an hour, and most importantly, you end up with a fresh batch of nut butter in your fridge.
(Makes a small jar)
Handful seeds (optional)
Pinch Rock Salt
A few drops of vanilla essence
A jar (recycled jam jars are great)
Lined baking tray
[Preheat your oven to 160]
To begin, decide which nut you’re going to use as your main ingredient. I find that peanuts and almonds work really well but you can definitely try using other nuts like walnuts or hazelnuts. Or mix them up if you can’t decide.
Line your nuts onto your prepared baking tray and pop into the oven. Bake for 7 – 10 minutes or until the nuts are lightly golden brown. Leave to cool for 10 minutes.
Place the nuts into the food processor and blend on a medium setting for 10-13 minutes. [Every minute or so, I needed to scrape the mix off the sides and start blending again, so don’t worry if you need to do this]. If you’re like me, and like the added texture of whole seeds added in, drop these in at the end of the process and blend for 5 or so seconds.
If you want them mixed it fully, add these at the beginning of the process.
This is a great way to add some more nutrients into your butter, and alter the texture.
Remove the butter from the blender and spoon into your prepared jam jar. Place in the fridge. You should notice the butter is quite dry – don’t worry. The natural oils will start to develop over night.
Leave the butter in the fridge at all times.
It’s as simple as that.