Right now I’m on a airplane to Utah, heading to Solitude Vacation resort in Park City for a beautiful skiing trip. It’s funny, I don’t keep in mind the last time I went skiing. Probably 7th grade? I don’t keep in mind being too awful so maybe I’ll pick it back up again. Or I’ll just fall on my ass and enjoy a really great workout. In any event, it will likely be a blast.
And honestly, I’m so excited for the rest of December! Plenty of cookie cooking, a vacation to Florida and Minnesota for Xmas.
A few tips for making homemade nut butters:
1.) Add coconut essential oil to get a creamier texture. If you find that your nut butter is not as creamy as you’d like, feel absolve to add a teaspoon or two of coconut essential oil to help process.
2.) Homemade nut butters may take a while to create. This is reliant on how strong your food processor chip is (or you can use a Vitamix!). It is also attributed to how much essential oil are in the nuts. Usually homemade almond butter will take around 20 moments to make.
If you find yourself searching for other homemade nut butters, here are a few of my favorites:
5.0 from 1 reviews
Prep period:
20 mins
Total time:
20 mins
Ingredients
Instructions
Preheat oven to 350 degrees F. On large baking sheet disseminate almonds and cashews and roast in oven for ten minutes until slightly brown. Be very careful not to burn off the nuts! Great for 10 minutes.
Transfer nuts to the bowl of a food processor and procedure for 10-15 minutes, scraping down the sides as necessary (on the subject of every two minutes). At this time the nuts should begin to clump jointly. Add a teaspoon of coconut oil and continue steadily to process until you reach the required persistence; add another teaspoon of coconut essential oil if you want it creamier.
Next add in vanilla extract, coconut sugar and sea salt. Process again for 30 mere seconds. Flavor and add more salt or coconut sugars if necessary.
Next add raw cacao nibs and pulse several times to incorporate nibs in to the nut butter.
Transfer to some mason jar and store at room temperatures for 1 week. Shop in fridge for a month if you’d like it to go longer.
Jen
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