Today I want to share three of my favourite Nut Butters! And yes, you can easily make them yourself to by-pass the pricey store variety. We’ve been trying to achieve a healthier lifestyle as of late, not just for weight-loss but to feel better on a nutritional level. I bought some almond butter from the store and even though I was extremely sceptical of the more recent craze surrounding it, I absolutely loved it. The part I didn’t love was the price tag … It’s expensive trying to be healthy, guys!
Of course I now had to try make it at home. After hitting the local Bulk Barn I managed to achieve results that are delicious, insanely easy to make, and that suits my frugal food budget (It’s still on the pricey side, but at least there’s improvement!). Here are the recipes for my healthy nut butters:
Maple Cinnamon Toasted Almond Butter
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Of the three, this one is by far my favourite. I’m quite addicted and have to stop myself from eating the whole jar with a spoon *cries*.
Pre-heat your oven to 350 F. Lightly grease your baking pan (I used coconut oil) and spread out your almonds evenly. Pour your pure maple syrup over and toss it around so that all the almonds are completely coated. Sprinkle the ground cinnamon overtop and repeat the tossing process.
Pop into the oven and let it cook for about 10 minutes. You’ll want to take it out halfway to toss around a bit, taking this time to make sure that none of the nuts are burning. You can go on to melt your coconut oil and set it aside. Once the nuts are done, let them cool for a couple of minutes but not too long otherwise it’s harder to get them to that buttery consistency in the next step!
Throw them into a blender or food processor. Blend them at the highest speed for about 1 minute. Stop to scrape the sides and add melted coconut oil to ease the process. Carry on blending till it reaches that buttery look, then spoon it into a jar and presto!
- 2 tbsp Organic Virgin Coconut Oil
- 3 - 4 tbsp Pure Maple Syrup
- 2 tsp Ground Cinnamon
- 300 g Dry Roasted Almonds
Pre-heat your oven to 350°F. Lightly grease your baking pan with coconut oil.
Evenly spread out your almonds on the baking pan. Pour your pure maple syrup over and toss it around to fully coat the nuts. Sprinkle the ground cinnamon overtop and repeat the tossing process.
Bake for about 10 minutes. You’ll want to take it out halfway to toss it around a bit. Once they’re done, let them cool for a couple of minutes but don’t let them cool down too much.
Melt coconut oil and put aside. (Ignore this step if using Liquid Coconut Oil)
Place nuts in the blender or food processor. Blend them at the highest speed for about 1min. Stop to scrape the sides and add melted coconut oil (liquid coconut oil is good to use as well). Blend it for another 3 – 5 minutes. The amount of time really depends on the motor-power of your blender/processor. Blend until smooth, then spoon it into a jar.
Pure Coconut Butter
Honestly, I didn’t think I’d like coconut butter, but it’s now on my must-have list for making smoothies and blended Piña Coladas. Not to mention it’s the simplest nut butter to make of the three.
Take your unsweetened, shredded coconut and blend it on high for 2 minutes. Add your melted coconut oil and blend for a further 7 – 10 minutes. Pause every few minutes to scrape the sides.
Once it’s the desired texture, spoon into a jar. And that’s it! How easy is that?!
- 300 g Unsweetened Shredded Coconut
- 3 tbsp Organic Virgin Coconut Oil
Melt the coconut oil and put aside. (Ignore this step if using Liquid Coconut OIl)
Take your unsweetened, shredded coconut and blend it on high for 2 minutes. Add your melted or liquid coconut oil and blend for a further 7 - 10 minutes. Pause every few minutes to scrape the sides.
Once it's the desired texture, spoon into a jar.
Natural Peanut Butter
Confession – I’m not a huge fan of peanut butter. We usually get the typical brands from the store because Kenny loves it, so I made this more for him than me. However, I discovered I loved this natural version of peanut butter so much that I became completely hooked. It’s also fantastic for adding into smoothies, I find it gives a smooth, subtler taste compared to store-bought versions.
Pre-heat your oven to 350 F. Grease your baking pan with coconut oil and spread out your peanuts evenly. Add your organic honey and toss the nuts until they are evenly coated. Toast in the oven for 10 minutes. Like the almonds, let them cool for just a couple of minutes but make sure they’re still warm when you start to blend them.
If you are wanting smooth peanut butter, throw all the nuts into the blender/food processor. If you’re wanting a chunky peanut butter, put aside 100g of your toasted nuts and save them for later. Blend on high for 1min, then add your melted coconut oil. Blend again for about 2 – 3 minutes until your mixture is smooth.
Now, if you wanted smooth peanut butter, this would be the end of the recipe. If you want the crunchy version, then add the remaining peanuts and blend for about half a minute (or until it’s reached the crunch-level you want). Taste testing is a must! 😉
When you’re done, spoon into a jar and voilà!
- 400 g Blanched Peanuts
- 2 tbsp Organic Virgin Coconut Oil
- 2 tsp Organic Honey
Pre-heat your oven to 350°F. Grease your baking pan with coconut oil and spread out the peanuts evenly. Add the honey and toss the nuts until they are evenly coated. Toast in the oven for 10 minutes.
Take nuts out and let them cool for a couple minutes (not too long). Melt your coconut oil.
For Smooth Peanut Butter: Blend all the nuts with the melted coconut oil on high for 2 - 3 minutes. Once the desired smoothness, spoon into a jar.
For Chunky Peanut Butter: Put aside 100g of your toasted nuts and save them for later. Blend the rest of the peanuts with the melted coconut oil on high for 2 - 3 minutes. Add the remaining nuts to the mixture and blend for about half a minute (or until you reach the crunch-level you want).
I hope you enjoy your healthy nut butters! Comment below and let me know what different uses you get out of them,