Lushy Nut Butter
Super simple
Super simple
Super simple
Super simple
0:20 m
3
Ingredients
7610
kcal
Nothing can replace the taste of homemade nut butters. You can make the process quicker by skipping roasting the nuts, but the flavour will be a little less richly developed, so we recommend you roast them. Keep the butters in sterilised airtight containers‚ ideally jars with a rubber seal. They'll keep in the fridge for up to a month!
Serves
4
Ingredients
For the recipe
<item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>500g nuts - we recommend pecans, almonds or peanuts<item-todo-done><item-todo-done> coconut oil - or olive oil, optional<item-todo-done><item-todo-done> salt<item-todo-done>
Before you start
Preheat oven to 180°C | Baking sheet | Sterilised jar | Powerful blender
Spread the nuts over the baking sheet
- Put the sheet in the oven for 10 minutes
- Remove and leave to cool to room temperature
Tip the nuts into the blender
- Blend for 6-12 minutes until smooth, pausing occasionally to scrape down the sides
- Add 1 tablespoon of the maple syrup and the salt, put the lid back on and blend for another 10 seconds
- If yours doesn't come together into a butter and just looks like blended nuts, add a tiny bit of coconut oil or olive oil to loosen the mix
- Taste and add more maple syrup if necessary, blending it in for a few seconds
Spoon into the sterilised jar and put the lid on
- Store in the fridge