Wednesday, March 9, 2011

Recipe: Nut Butter

As promised, here is a recipe that you can use soaked and dehydrated nuts in. To see how to soak & dehydrate nuts see my post "Nuts over Nuts" This is a great alternative to store-bought peanut butter which contains hydrogenated oils and roasted nuts instead of soaked & dehydrated. And it's so tasty! It's great on a sandwhich, pancake, celery sticks or apple slices.

Recipe is taken from Nourishing Traditions by Sally Fallon (with my variations)

Nut Butter (makes 2 cups)
2 cups crispy (soaked & dehydrated) nuts such as peanuts, almonds or cashews
2/3 cup cold-pressed coconut oil (recipe suggest 3/4 cup, but I put in less)
2 Tbsp raw honey (can be omitted for a sugar-free version)
1 tsp sea salt

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.

It is best to store in fridge to keep the oils in the nuts from going rancid, however it needs to be served at room temperature, so you'll have to take it out of the fridge a few hours before you want to use it. If you can't plan ahead that well, keep most of it in the fridge and take out what you think you'll use in a few days and leave it in the cupboard. Enjoy!