Homemade Nut Butter

(Gluten Free, Wheat Free, Egg Free, Dairy Free, Paleo)

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Ingredients:

For almond butter: 200g of Whole Almonds

or

For cashew butter: 200g of Unsalted Cashew Nuts

* Note: You can use loads of different types of nuts to make different nut butters (eg pecans, macadamia nuts, peanuts, a mix of almonds and cashews etc)

Optional to add Flavours:

For Cinnamon Almond Butter: Approximately 1 desert spoon of cinnamon
(add desired amount of cinnamon for your liking!)

For Maple Almond Butter: Add 2-3 tablespoons of Maple Syrup

Salted Almond Butter: Add a few pinches of sea salt

Method:

1) Preheat your oven to 180° (fan oven)

2) Put your almonds on a baking tray and bake in the oven for around 8 minutes

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3) Take the almonds out of the oven and allow to cool for around 5 minutes

6) Add your almonds to a high speed blender (I use a Vitamix but I have also used the Nutribullet to make it).

7) Blend on medium speed for a few minutes to allow the nuts to break down to a flour. Every minute or two open the blender and scrape down the sides.

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8) Increase the speed of the blender. Keep scraping down the sides.

9) The nuts will break down to a smoother consistency. The more you blend the smoother it will get as the nuts will release their oils. It can take 10-15 minutes depending on the speed of your blender.

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10) Once the nut butter is really smooth (add your flavouring of choice eg cinnamon, maple syrup, sea salt etc) and blend for a minute to mix. If you are not adding flavours remove the nut butter from the blender and store it in an airtight jar.

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