You can add oil but it really isn’t needed as the point is to get the nuts to release their own oil. It took longer than expected to get a creamy texture, but I suspect it’s just because I kept stopping to scrape the bowl down. Q2) If I wanted to make just straight flax butter (not sure I’ve ever heard of anyone doing that) … I guess I should definitely roast those to break down the shells, for digestibility, then blend?

I bought the blendtec blender and the attachment piece specislly made to make nut butters and it doesn’t seem to blend that well. You can roast them longer but the longer you roast them, the more the nuts will oxidise (meaning, less healthy). The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn lusciously creamy. Do you know of any basic, food processors that are not too expensive that work really well in grinding nuts into nut butter? If you have any health problems or questions regarding the suitability of any product please contact a health professional.The only add-in I used during blending was a small amount of freshly ground pink Himalayan sea salt. Plus, making your own nut butter allows you to create your own blends, add fun mix-ins, control salt content, AND save money!

Slivered almonds, unsalted pecans, salted cashews, pistachios… You two need to make a nut butter with all of these! Due to this, You should always read the label before consuming or using the product and never rely solely on the information presented here.I baked my nuts a little too long so my first attempt has a slight burnt taste that bothers the hubs more than it bothers me. Enjoy the creamy texture as a spread on bread or stir in dough, soups, sauces, dressings, smoothies and more to add a wonderful aroma and rich texture.

Możesz przeczytać więcej o plikach cookies, których używamy oraz zaktualizować swoje ustawienia w każdej chwili. This is the perfect resource for nut butter making, one that I'll definitely be sharing with clients. This delicious spread is made with a mix of 4 aromatic nuts - peanuts, hazelnuts, almonds, cashew nuts and nothing else! The butter was fine on its own but my daughter added water to it and made the most fabulous cream which we had with a mixed fruit crumble. We usually mix nuts with seeds as a way to keep the bulk cost down, seeds are much cheaper than nuts in our part of the world.For the past couple of years, nut butter has been the answer to most quick snacking situations in our home.

Ate it while in Germany but it is outrageous here in the states so that is my next venture just need to find hazelnuts in bulk. The oil separation is a natural occurrence that happens due to the difference in density between the oil and the solid nut particles.Spread generously over toast and in sandwiches, top with banana and drizzle with honey or stir into smoothies, yogurt and cereals for an indulgent, energy fuelled start to the day. I placed half in the refrigerator and half in the freezer (thinking it might end up in a soft freeze like ice cream). My youngest son Allan is unfortunately allergic to nuts but I often make several different seed butters. I usually only roast the almonds, but I've made all kinds: straight up sunflower kernels, pistachio (SOOOOO GOOD!