Home-made nut butters are the absolute bomb!
Ready in minutes, gluten-free, Paleo and vegan, they are the perfectly healthy alternative to shop-bought peanut butter.
To say that I love the taste of nut butter is an understatement!
I absolutely LOVE nut butter and could eat it with almost anything, to be honest.
Those on the Paleo diet tend to steer clear of peanuts and peanut butter due to the fact that a peanut is actually not even a nut but a legume.
(If you’ve read my book the 14 Day Paleo Meal Plan, you will know what I think of the Paleo ‘Police’ or anyone who thinks they can dictate to people what a caveman ate…! Those who try to exert their newly found knowledge of ANY diet onto anyone else really need to go and sit down.
It’s when these said types of people then try and convince everyone else what was or was not consumed in the Paleolithic era that I take objection to.
How can you come and try to tell me in no uncertain terms – and with a straight face – that you know what was consumed over ten thousand years ago, you donut…?
Especially when there is scientific evidence to prove that cavemen did INDEED consume LEGUMES (as well as grains and several other foods that these santimonious, self appointed Paleo ‘Police’ try to dictate others should not eat.)
However, peanuts can indeed pose as a genuine problem for some as they contain phytic acid and peptins, which can cause damage to the gut lining and intestines for for those with autoimmune issues.
It is for this reason that nut butters are ideal as a replacement for the more commonly known peanut butter.
Even if you are not on any particular diet for aesthetic reasons or autoimmunity issues, nut butters are just plain good and with a large variety of nuts available to choose from,, when it comes to making your own you really are laughing.
I love cashews and pistachios but having run out of pistachio nuts at the time of taking the pictures for this post, opted to use up the remaining almond nuts I had left over from making my own almond milk. You can choose from walnuts, pistachio, almond, cashew… the list is endless. For the post, I chose cashew and almond nuts.
I have to train myself to not eat the butter all up in one go once done, as again (and I cannot stress this enough!), freshly home-made, warm,, delicious nut butter really is the bomb.
Heating up the nuts in the oven for approximately ten minutes before blending at 180c gives the final butter taste a lovely roasted finish.
For sweetness and flavour you can add a couple of dates/agave and vanilla extract at the end and blend into the butter, but this is entirely optional.
- Pre-heat the oven to 180c and place choice of nuts in a baking tray.
- Sprinkle on the salt before placing the tray in the oven for a few minutes until browned.
- Add the nuts into a high-speed blender and blend until smooth. (This will take a while and may take several goes!)
- Once smooth, add the date/agave and extract, if needed and blend for a few minutes more until completely smooth.
- The blending process is quite tedious in that it takes a while.
- If you do not have a Vitamix, you will have to stop blending every so often to scrape the butter off the sides before blending again. Repeat this until the nuts are completely smooth and resembles peanut butter.
- Stored in an airtight container, the nut butter can last a couple of weeks.