PREP TIME
TOTAL TIME
Author:
Noha Serageldin
Serves:
400ml
INGREDIENTS
- • 400-500g raw, plain unsalted nuts (such as almonds, peanuts, cashews, macadamias etc.) or seeds (such as pumpkin or sunflower) OR a combination.
- • 3 generous pinches of sea salt
- • a drizzle of honey or maple syrup (optional)
- • spices or flavourings of choice (such as cinnamon, ginger, nutmeg, vanilla seeds), optional
INSTRUCTIONS
- Preheat oven to 180 C (350 F)
- Spread the nuts/seeds onto a baking sheet in a single layer. Toast in the oven for 7-12 minutes, until just fragrant and very lightly golden. Remove from oven and let cool slightly on the baking sheet for about 10-15 minutes.
- Place toasted nuts/seeds into a food processor while they are still warm to the touch (this helps them release their oils faster and become smooth). Make sure you are using a relatively strong and reliable food processor (or a high speed blender such as a Vitamix).
- Add the salt and start to blend on high (DO NOT omit adding the salt, it is essential to bring out the flavours). Continue to blend until the nuts/seeds turn into a shiny, smooth paste, stopping to scrape the sides of the bowl as needed. This can take anywhere from 5-15 minutes, just keep going and don’t worry too much about it.
- Have a taste. Add a drizzle of honey/maple syrup if desired (always start with a small amount, you can add more easily after tasting!). If you are adding spices, start with just ¼-1/2 tsp. Blend, taste and add then more if you want to. If you are adding fresh vanilla, the seeds from half a vanilla pod are enough for a batch this size. Blend briefly for another minute or two until smooth, then pour into suitable airtight containers or jars. Store at room temperature for up to 2 weeks.
NOTES
• If you are unsure about your food processor’s capabilities, I suggest starting out with a softer nut first, like cashews or peanuts. They are easier to process and won’t put as much strain on the motor as using tougher nuts like almonds or hazelnuts.
• If you are making hazelnut butter, you will have to peel the nuts first. After roasting them as per the instructions above, wrap them in a clean tea towel and leave them for 5 minutes, then rub them vigorously while inside the towel. You will find that most of the brown papery skin will fall off easily this way. Keep in mind that you can never get rid every single bit of skin, so just remove as much as you can.
• If you are making hazelnut butter, you will have to peel the nuts first. After roasting them as per the instructions above, wrap them in a clean tea towel and leave them for 5 minutes, then rub them vigorously while inside the towel. You will find that most of the brown papery skin will fall off easily this way. Keep in mind that you can never get rid every single bit of skin, so just remove as much as you can.
