Homemade Nut Butters

10 Mar

Peanut Butter
I have a Pinterest board called Storebought to Homemade with all kinds of DIY recipes for delicious items from the grocery store. Things like dulce de leche, wheat thins, graham crackers, extracts and nut butters. Things that I have totally intended to start making from scratch but as you can see, I just haven’t gotten there yet. This whole eating clean thing is forcing me into though and I’m happy about that.
Almond Butter
I almost always have a smoothie for breakfast and one of my favorites calls for peanut butter. Since I can’t eat sugar right now and natural peanut butters come in small, expensive jars (and sometimes still have added ingredients) I decided now was the time to jump in and make it from scratch. Nut butters are incredibly easy to make at home and only require one ingredient, whatever nut you choose. Of course, a bit of oil can be added for additional creaminess but I didn’t feel it was necessary.
Peanut Butter
I decided to make almond butter and peanut butter to have a variety on hand so I will provide the “recipe” for both below and some variations that would be delicious. You can use any amount of nuts you want/need. I listed the amounts that I used below so that you can see how much it yielded. So far, I have only used them in smoothies and for dipping apples so I can’t say how well they will work in recipes but they taste delicious. Make sure you store them in the refrigerator in an airtight jar or container.
Almond Butter

{Photos with almonds scattered are of the almond butter, the other photos are peanut butter}

Almond Butter

2 cups natural almonds
Pinch of salt, optional

1. Preheat oven to 350 degrees F. Place almonds on a rimmed sheet pan and place in oven for 5-10 minutes. Be sure to check them often and shake the pan to ensure none of the almonds burn. Remove from sheet pan and allow to cool.

2. Dump almonds in a food processer or high powered blender* and turn it on. Scrape down the bowl every minute or so until it starts to form a paste then just let it run until it’s nice and smooth. This took about 5 minutes in my food processor. Add a pinch of salt if desired. Store in refrigerator in an airtight container (I like using mason jars).

Peanut Butter

3 cups roasted peanuts**

Place peanuts in a food processor or high powered blender. Turn on and scrape every minute until it starts to thin out and form a paste. Then just let it process until desired consistency has been reached. Store in refrigerator in an airtight container.

Nut Butter Variations:
-Add a tablespoon or so of honey when blending the nuts
-After the nut butter is completely smooth, fold in some finely chopped dark chocolate (no sugar added)
-Add a teaspoon of vanilla when processing the nuts
-If you prefer chunky peanut butter (I do I do!), after peanut butter is completely processed throw in another handful of peanuts and pulse a few times to add some texture
-This vanilla bean coconut peanut butter also looks to die for delicious

*I tried using my Vitamix at first and I constantly had to push the nuts down into the blades then it started to get really hot and the motor was making a weird noise so I switched over to my food processor which worked much better for this. I’m sure it works but I just didn’t want to risk ruining my beloved Vitamix so just be aware if you are using a blender.

**When buying roasted peanuts, read the label! Every brand at my traditional grocery stores had all kinds of nasty added ingredients. I ended up going to Trader Joe’s and found “clean” peanuts.

Peanut Butter

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3 Responses to “Homemade Nut Butters”

Trackbacks/Pingbacks

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    […] cup peanut butter (or your favorite nut butter) 1/3 cup honey 1 cup old fashioned rolled oats 1 cup shredded […]

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    […] garlic cloves, finely minced 1 tsp. fresh ginger, grated with microplane 5 Tbsp. peanut butter 1 Tbsp. honey 2 Tbsp. rice wine vinegar 1 Tbsp. soy sauce (or liquid aminos) 1 tsp. […]

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