When we buy nut butters in store, we don’t always realise what actually goes into the product. …I mean peanut butter is just peanuts and ugh *butter* right?!… Well. Tomorrow when you get your peanut butter out of your cupboard for breakfast, have a look at the ingredients.
You’ll probably be surprised. It is shocking how many still use unsustainable palm oil in their recipe, not to mention unneeded additives that are not good for us. The reason their adding all of this rubbish is to enhance flavour, consistency and most importantly for them, shelf-life. However it’s completely unnecessary and just plain stupid. Finding a simple nut butter that’s good for you and the environment can be a challenge and when you find it, can often break the bank. That’s why I have shared my bog standard universal recipe with you guys as it’s super easy and of course it only costs peanuts lol😄
Roast about a handful of a nut variety of your choice in the oven for no longer than 10 minutes, basically until slightly golden (for some nuts this will be much less so keep an eye on the oven). Then allow to cool.
Next, place the nuts and pinch of salt into a good food processor and blitz until smooth. If you think its ready, please don’t stop! Keep doing this until you start to physically hear the butter has become liquid and it is practically splashing the sides of the processor. Trust me it is so worth the extra wait!💙
And that’s literally it! No chemicals, no oil, no nothing! It’s that simple!
If you want a crunchy nut butter, keep a few nuts aside during the blitzing process and roughly chop. Add these at the end.
Store in an airtight container or a jar for about a week. If it begins to separate don’t worry, this is normal, just give it a little stir to bring it back to life.
Sometimes I also add vanilla beans or vanilla extract to my butters when I use them in baking which tastes and smells so good. Alternatively, you can experiment with adding cinnamon and maple syrup to almond and peanut butters for an extra treat on toast.