nut butter

Nut butters are so simple and rewarding to make. The only ingredient you need is the nuts themselves. You can use any type of nuts for this recipe - almonds, hazelnuts, pecans, brazil, peanuts, macadamia, cashews! If you want chunky butter, remove a couple tablespoons of the chopped nuts from the thermomix or food processor before they turn into powder. Simply fold them through the nut butter before storing.

INGREDIENTS

2 cups/280g shelled raw nuts (not roasted or salted)

pinch Himalayan or sea salt

METHOD

Preheat oven to 180 degrees

Spread the nuts out in a single layer on a baking sheet and toast until slightly darker in colour and fragrant (about 20-30 mins). If using hazelnuts, rub their skin to remove bitter skins

Cool nuts and then add to thermomix or food processor. If wanting chunky nut butter blitz once or twice and remove a couple tablespoons to add back in later. Process remainder 3-4 minutes, scraping down the sides as required until you have a nice smooth paste

Transfer nut butter to a airtight glass jar and store in the fridge for up to 1 month

NOTES
You can add cacoa to hazelnuts/almonds for a chocolate/nut spread.

If using a food processor, you may need to process nuts for up to 15 minutes to achieve the same result.

If you're finding the nut butter isn't creating enough oil itself you can add some macadamia oil. Otherwise keep blending as this is an indication the nuts need to be processed longer.