Making your own nut butter at home is a simple way to begin to take control of the quality of food that you are eating and feeding your family. Making your own nut butter breakfast spread at home allows you to control the quality of the ingredients. Choose organic if you wish, change the type of nuts to those that you have on hand, or those that you prefer to eat. Add super food ingredients as I have done in this recipe to give you a boost at breakfast time. This recipe takes just a few minutes to make, you can make the texture smooth or chunky – to your desired preference. You choose, such a very simple choice to make your own. If you have not done so already give it a try.
This is not a recipe that I had planned to share here as it really doesn’t seem like a recipe. It takes less than 5 minutes to make. I make all of our breakfast jams, marmalade and butters, this is by far the simplest and quickest to make. I am sharing it today because I posted an image on my Facebook page a little while ago and many people were keen to find out how to make it.
This spread should not be kept as a breakfast spread, it may also be added to smoothies, to yogurt, or simply scooped from the jar! Chia seeds, and raw cocao nibs are wonderful additions to the nuts to add some additional nutrients and a little extra crunch to the texture. I also like to add raw cocao powder to the mix sometimes. One necessary item for this recipe is a food processor that is a minimum of 850 W, if your machine is less wattage than this it will have trouble reaching the desired consistency in a short period of time without damaging the motor.
- 1 and ½ cups cashew nuts (unsalted)
- ¾ cup macadamia nuts
- 1 tablespoon organic raw cocao nibs
- 2 tablespoons chia seeds
- 1 tablespoon sunflower seed kernals
- 1 teaspoon shaved dark palm sugar
- ¼ teaspoon wattle seed (optional)
- Place all of the ingredients into a food processor and blend to combine into a paste. Stop once you have achieved the desired consistency. This will take just a minute or two
In warm weather I store my nut butter in the fridge. In the Winter I tend to keep it in the pantry.
Each batch only lasts a couple of weeks here before it is all eaten. As it is so quick to make there is no need to make a large batch to store for a long period of time.
I added Wattle Seed as I enjoy the floral flavour. It is also high in protein and fiber. As with all of the ingredients in a butter such a this you can simple leave it out, or add something else such as a pinch of cinnamon. You can find out more about Wattle Seed here.
Are you a fan of nut butter and do you make your own? If so please tell me your favorite combination?
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