I love all kinds of nut butter because it’s so versatile. You can spread it on your toast, make cookies and even healthy protein balls for breakfast. It only takes a few simple ingredients and you can whiz it up in 15 minutes.

If you don’t like cashews, you can use peanuts, walnuts, almonds or even pecans. If you want to skip the sweetness, you can omit the maple sugar or you can use honey.

The following recipe makes 1 300ml jar. I always sterilise my jars by steaming them for 10 minutes before I use it for storing my nut butters.

Ingredients

  • 350 grams of cashews
  • 1 teaspoon of sea salt
  • 1 tablespoon of coconut oil or flavourless oil (do not use olive oil)
  • 3 tablespoons of honey or maple syrup (you can omit this if you don’t want to add any sugar to your nut butter)

Method

  1. Wash and drain your cashews. Preheat oven tot 150C
  2. Place your cashews in a large bowl. Add salt and maple syrup / honey and mix well.dsc5848
  3. Line your baking sheet with parchment paper and place your cashews on the baking sheet. Spread them out in a thin layer so that they bake evenly.
  4. Bake at 150C for 30 minutes. Remove from oven and let the cashews cool.
  5. Place the cooled cashews into a food processor a high speed blender. Process / blend at high speed for 6-8 minutes until it starts to turn creamy. Add the coconut oil and continue to process / blend for 2-3 minutes until creamy.
  6. Pour the nut butter into the jar. Cover and put in the fridge for at least an hour until it thickens.  Can be stored in the fridge for up to 10 days.dsc5870

材料
350克生腰果
1 茶匙海鹽
1 湯匙椰子油或菜油。唔好用橄欖油因為橄欖油味道太重
3湯匙蜜糖或楓糖。如果唔想加任何糖可以唔加

步驟
1。洗乾淨腰果然後用布抹干
2。預熱焗爐到150度
3。將焗盤鋪牛油紙
4。將腰果放落大碗加糖同蜜糖或荒唐混合一起。
5。將腰果屏風放落焗盆然後放入預熱左嘅焗爐焗30分鐘。放涼。如果冇焗爐可以用白鑊炒香腰果。
6。將焗好嘅腰果放入高速攪拌機或食物處理器高速攪拌六至7分鐘直接變成糊狀。加椰子油或菜油高速搞多2分鐘。完成可以放入玻璃. 放喺雪櫃可以保存10

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