Convenience is a necessity. Our lives are busy and bustling, with “Things to Do” lists that seem to trail miles long. When it comes to food, often purchasing items at the grocery store, even if they cost a little more, seems like a much more viable option than making them ourselves. Time is of the essence for most of us, and homemade is something that is more aligned with wishful thinking than actual reality.
Nut butters, for most of us probably fall into this category. Who makes their own nut butters? People with too much time on their hands that is who. Not so at all my friends. The rise of nut butters from plain old PB to almond, cashew, hazelnut and beyond, has been very exciting for the taste buds, but can sometimes feel a little hard on the wallet. $12.99 for some almond butter – those jars of delicious, goodness don’t run cheap… unless you are up for a little DIY challenge.
Do you have a food processor? Do you have about 30 minutes? Well then you are in luck because a creamy indulgence that is both time & cost effective is coming your way. This recipe below is for my almond + hazelnut variety, but get creative… make it all almond, add some sea salt or a tablespoon of cocoa, stir in some maple syrup or a touch or cinnamon. The world is your nut, get cracking.
Almond Hazelnut Butter
3/4 cup almonds
1. Preheat oven to 325°F
2. Bake nuts for about 15 minutes, or until fragrant
3. Let nuts cool. If using hazelnuts, once you can handle them rub them between a clean tea towel to remove their skins.
4. Add to your food processor. Start slow and gradually turn up the speed. The nuts will turn into a powder, then start to clump together, then form into a ball and then gradually release their oil and become a nut butter. Stay with it, it will get there. If you give up too early the nut butter will be a little on the dry side.
5. Stir in a little sea salt or whatever flavour combination your are dreaming up.