I am sorry Peanut butter but I think we have to break up, it’s been a beautiful relationship, however, I have some gut issues (who doesn’t) and it looks like peanuts and peanut products are on the naughty list for me. Let’s not pretend here people….I love Peanut Butter…like I really really love it so this is kind of a big deal for me. I have been playing around with alternatives and up until today I hadn’t found anything that I really liked. I have tried store-bought Cashew butter, Almond butter and Macadamia butter but none of them rocked my world.
Today I decided to try making my own nut butter and opted for ABC (Almond, Brazil, Cashew). It is good. Crazy good. I am talking put down the spoon and step away from the jar kind of good!! Aside from the fact that it tasted frikkin A.M.A.Z.I.N.G. it was very easy to make and took no time at all.
Almonds are a rich source of vitamin E,containing and about 20 percent of raw almond is high quality protein, a third of which are essential amino acids. They are also rich in dietary fibre, B vitamins, essential minerals and monounsaturated fat. Brazil nuts are also a good source of some vitamins and minerals like vitamin E, calcium, magnesium, manganese and thiamin while Cashews are a good source of antioxidants and monounsaturated fats.
You will need a high-powered blender or food processor like a Vitamix or Thermomix (which I have…and LOVE).
- 1 cup raw almonds
- 1 cup raw brazil nuts
- 1 cup raw cashews
- sea salt to taste (I used approx 1/4 tsp)
- 1 tbsp coconut oil
- Preheat oven to approx 150-160 (I used 150 fan forced).
- Place all the nuts on a tray lined with baking paper.
- Toast lightly, approx 5-10mins. Keep an eye on the nuts though as you don’t want them to burn.
- Remove nuts and pour into Thermomix (or high-speed blender).
- Gradually increase speed up to 9 (or highest power) for approx 1-2mins.
- Scrape down sides, add salt and coconut oil.
- Turn back up to high-speed (Thermomix speed 9) for approx 1 min.
- Scrape down sides and continue this process until you get a beautiful creamy smooth nut butter.
Store in a glass jar in the fridge. I am not sure what the shelf life would be but I am pretty sure that it will be eaten well before it would expire. I like to eat it on sliced apple, spread on Sprouted Spelt or old school straight off the spoon.