Many of the children and adults which have a nut allergy don't also have difficulty with peanuts (remember, peanuts actually are not a member of the nut family at all). This also works vice versa. Many people with a peanut allergy can actually enjoy many kinds of nuts.
But often the problem arises that many places that process nuts also process peanuts and vice versa. Because of the cross-contamination concerns, many families just avoid them all.
But if you have found a quality source of the whole nuts (or peanuts) themselves, it's actually very quick and easy to make your own nut butters. And the advantage, you know exactly what's in your final product.
So, it doesn't really matter what kind you are striving for. They all start with the same basic recipe.
Ingredients
2 cups nuts of your choice (cashews, pecans, almonds all work well) or 2 cups peanuts
few tablespoons of grapeseed oil, avocado oil or extra virgin olive oil (coconut oil can also be used but it will alter the flavor just a little)
pinch of good quality sea salt, optional
If you prefer roasted nut butter, preheat the oven to 350 degrees. Spread the nuts out on a cookie sheet and place in the oven for 10-15 minutes until lightly browned. Stir at least twice to prevent burning the nuts. Cool slightly before placing into a food processor.
Directions
Pour the nuts into a food processor and start it running. The nuts will pulverize into a dust. Stop the blades occasionally and scrape down the sides.
Continue letting the unit run and the nuts will eventually go to the consistency of wet clumps. Scrape again every few minutes. Sprinkle the salt in if you desire to use it. Replace the lid and run some more. The consistency eventually will start to get creamy and smoother. Start slowly adding a tablespoon or more of oil until you get the consistency you enjoy.
This whole process from start to finish usually takes about 12 to 15 minutes for your food processor running, sometimes more.
** For an interesting flavor variation, add about 1/4 cup of melted dark chocolate ( 70% cacao or more) and let the food processor blend it in for a wonderful chocolate nut butter spread.
Scoop the nut butter into a glass jar with a tight-fitting lid and refrigerate for best quality. Enjoy!
But often the problem arises that many places that process nuts also process peanuts and vice versa. Because of the cross-contamination concerns, many families just avoid them all.
But if you have found a quality source of the whole nuts (or peanuts) themselves, it's actually very quick and easy to make your own nut butters. And the advantage, you know exactly what's in your final product.
So, it doesn't really matter what kind you are striving for. They all start with the same basic recipe.
Ingredients
2 cups nuts of your choice (cashews, pecans, almonds all work well) or 2 cups peanuts
few tablespoons of grapeseed oil, avocado oil or extra virgin olive oil (coconut oil can also be used but it will alter the flavor just a little)
pinch of good quality sea salt, optional
If you prefer roasted nut butter, preheat the oven to 350 degrees. Spread the nuts out on a cookie sheet and place in the oven for 10-15 minutes until lightly browned. Stir at least twice to prevent burning the nuts. Cool slightly before placing into a food processor.
Directions
Pour the nuts into a food processor and start it running. The nuts will pulverize into a dust. Stop the blades occasionally and scrape down the sides.
Continue letting the unit run and the nuts will eventually go to the consistency of wet clumps. Scrape again every few minutes. Sprinkle the salt in if you desire to use it. Replace the lid and run some more. The consistency eventually will start to get creamy and smoother. Start slowly adding a tablespoon or more of oil until you get the consistency you enjoy.
This whole process from start to finish usually takes about 12 to 15 minutes for your food processor running, sometimes more.
** For an interesting flavor variation, add about 1/4 cup of melted dark chocolate ( 70% cacao or more) and let the food processor blend it in for a wonderful chocolate nut butter spread.
Scoop the nut butter into a glass jar with a tight-fitting lid and refrigerate for best quality. Enjoy!
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