Almond, Cashew and Hazelnut Butter

I have come to realise that making homemade nut butter is disappointingly easy. When people think of making it themselves they put far too much thought into the process discouraging them from ever trying it at home. When actually it solely requires one ingredient, a little roasting if desired and a good blender. That’s it!

The recipe is simple. Throw all your ingredients into a food processor and blend away. The blending process can take up to fifteen minutes. It will first turn crumbly, then it will thicken, until it finally gets velvety smooth.  If you’re lucky and have a Thermomix it’ll take a breezy five minutes to achieve the perfect result.

My ACH (almond, cashew & hazelnut) nut butter has a couple more ingredients as I wanted a recipe that is versatile yet finger licking good!

Here are some ideas how to enjoy your homemade nut butter;

  • add it into smoothies for a nutty taste
  • smear across toast with a drizzle of maple syrup and a little cinnamon 
  • dunk a banana or apple slice straight into the jar for a quick fix
  • use it as a substitute for butter when baking
  • drizzled across pancakes
  • or simply eat it out of the jar when feeling peckish

 Almond, Cashew and Hazelnut Nut Butter Homemade Vegan All Natural Gluten Free

Almond, Cashew & Hazelnut Butter

Makes 700g

Ingredients

220g cashew nuts, roasted

250g hazelnuts, roasted

220g almonds, roasted

1 tbsp maple syrup

1tsp lucuma powder (optional)

a good pinch of salt

3 tbsp coconut oil

Method

1. Set the oven to 200°C.

2. Spread all of the nuts evenly onto a pre-lined baking tray and roast for 20 minutes. Take them out of the oven and let cool completely.

3. Transfer all of the remaining ingredients to your food processor along with the cooled nuts.

4. Blend on the highest speed until smooth. Depending on how strong your blender is the process can take from 5 to 15 minutes. Before it becomes silky smooth it looks dry and crumbly so don’t be discouraged.

5. Pour into a glass jar and store in the fridge for a firmer consistency or leave it in the pantry where it will stay more spreadable.

 

Note;

To make a chocolate spread add two more tablespoon of coconut oil at the beginning and mix in three tablespoons of raw cacao at the end.

Make it your own by keeping it silky smooth or add some nuts at the end for a slight crunch. Different spices also work well such as cinnamon, turmeric and I would always advise to add a good pinch of salt.

Happy cooking, Mxx 

Almond, Cashew and Hazelnut Nut Butter Homemade Vegan All Natural Gluten Free