Okay, here’s the moment you’ve all been waiting for….. the recipe for homemade nut butter!!
Jeff and I love this recipe and I am happy to be sharing it with all of you. My favorite nuts to use are almonds, but would love to try local hazelnuts as well!
Jeff loves to eat spoonfuls for a nighttime snack. For a daytime snack, we both love it on celery and apples (topped with raisins of course.) For dessert, we love to put a generous helping in the bottom of our bowl and top it with frozen fruit (like blueberries and raspberries) and optional raisins (if you want it a little sweeter.) The possibilities are endless!
If you make this recipe, let me know what you come up with.
Benefits of making your own almond butter is that you will save money (have you seen how expensive almond butter is these days?) and you can soak your nuts prior to making your butter, which will make them much easier to digest.
Benefits of making your own almond butter is that you will save money (have you seen how expensive almond butter is these days?) and you can soak your nuts prior to making your butter, which will make them much easier to digest.
This recipe is a great way to add more coconut oil to your diet, which has a multitude of health benefits.
So now that you are all salivating, let’s get down to business.
Okay, to start off, choose which raw nuts you want to use and follow the recipe for Crispy Nuts.
(This recipe is adapted from ‘Nourishing Traditions’, the source of all my favorite recipes.)
**NUT BUTTER**
Makes 2 cups
-2 cups crispy nuts (such as almonds)
-1/2 cup coconut oil
-1/4 tablespoons raw honey
-1/2 teaspoon sea salt
*Side note: I changed the amounts from the cookbook. Experiment with it and see what ratios you like. Some people prefer more honey, salt and coconut oil.
Then place nuts and sea salt in food processor and grind to a fine powder. Add honey and coconut oil and process until “butter” becomes smooth. It will be somewhat liquid but will harden when chilled. Store in airtight container in the refrigerator. Serve at room temperature.
Here is a batch fresh out of the food processor. It’s very liquid at first and looks like you could just drink it. It hardens up in the fridge.
So delicious and so nourishing! And so simple!
Let me know how everyone at your house likes it!
Jessica says
Looks so yummy! I will definitely let you know if I give this a try. 🙂
Taryn Kae Wilson says
Hey Lara!
My motto is to use what you have. So I’d say just use the peanuts you can get, even if they are not raw. And you could just use those straight to make the butter if you want, you don’t have to make the crispy nuts first. I like to because I need some extra help with digesting nuts.
River is going to LOVE homemade peanut butter!!
Jeff got the peanuts at the grocery store and I am pretty sure they were raw. I’ll check them again next time I go and let you know.
Lara Katherine Mountain Colley says
Also, do the nuts have to be crispy nuts first to make the “butter”?
Lara Katherine Mountain Colley says
Sounds delicious! I have a crispy nut question for you. Since River’s favorite nuts are peanuts, I wanted to make crispy peanuts, but apparently there are no raw peanuts available around here. They are all previously roasted. Not even Hummingbird Wholesale carries them. So, I am assuming you use the roasted peanuts to make crispy peanuts when you make them? Is it OK that they aren’t raw to start out?