Homemade Nut Butter
Oh guys. This has completely stolen my heart. I love nut butter, and buy it often, but use roasted cashews and add a good dash of vanilla and cinnamon and it’s pretty much off the charts delicious. Also, when you make it yourself, you know that it’s full of goodness, and that in itself seems to make it all taste better.
And the fat? It’s GOOD fat.
I couldn’t be more excited to have partnered with Nutribullet to bring this recipe to you. Did you know that they go way beyond breakfast smoothies? The nifty milling blade means that I made the most effortless nut butter in under 5 minutes. And nut flour in seconds! I usually make nut butter in my humble counter-top food processor (to be fair, it’s been a very good kitchen companion to me and is over 10 years old), and often even after up to 15 minutes of blitzing and coaxing I still don’t have the glossy, creaminess that I’m looking for, and the machine is at risk of completely over heating. BUT THIS. This was effortless. I gloated pretty much the whole way through the process.
My favourite ways to use Nut Butter?
Added into breakfast smoothies (try a frozen banana, a dash of nut milk, a dollop of this and a teaspoon of raw cacao for a chocolatey-banana bomb)
Add it to power balls, spread it over homemade bread, over granola, or just eat it straight out the jar.
Photo Credit @CurtisGallon
Source: Sarah Graham – Homemade Nut Butter