Homemade nut butters

July 17, 9:03 PMLA Healthy Cooking ExaminerJillana Miller

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Raw Almond Butter

Creamy, smooth, crunchy, thick, delectable and, of course jelly are just a few of the associations that accompany the infamous peanut butter. Most Americans are not only familiar with this nostalgic food, but they have a connection to it. Brown paper bags and juice boxes may come to mind with even just one whiff of this lovely condiment.

Peanut butter and jelly sandwiches, fresh sliced apples and peanut butter, peanut butter on celery sticks and peanut butter on bananas have likely all crept into ones’ elementary school recess at one time or another. But lets face it, these snacks are not exclusive to the kids - most adults have not grown out of them.

While it may seem that nothing could compare to the wonderful qualities of peanut butter - there is more, so much more. The less popular members of the nut butter family are equally, if not more enticing, delicious and nutritious as their fellow cousin, P.B. It is well worth getting to know the amazing almond butter, hazelnut butter, pepita butter and even a macadamia, cashew and coconut combination butter.

The incredible flavor and texture of many of these nut butters, is enough to have one indulging in spoonfuls. However, nut butters (especially raw) also happen to be exceptionally nutritious. Nut butters provide a substantial amount of healthy fats, proteins, vitamins, minerals and even fiber. Enjoying even a tablespoon or two of this nutrient dense delicacy will provide long sustained energy.

On toast with a little honey, with fruit, on celery, in smoothies, in baked goods or entirely unadulterated, nut butter is a delicious way fuel and nourish the body. Below are just a handful of the infinite varieties and combinations of homemade nut butters. With these easy to follow instructions and a food processor, anyone can get nutty!

Raw Almond Butter
(Makes 10 oz of butter)

Almond butter is a great source of Riboflavin, Magnesium, Manganese and Vitamin E (Alpha Tocopherol). This nut butter also contains the essential fatty acids Omega-3 and Omega-6. So, have an A.B.&J!

Ingredients
2 cups raw almonds

Method of Preparation
Place almonds in food processor and blend on high for a total of about fifteen minutes (depending on the food processor). Stop blending frequently to scrap the mixture off the sides of the processor and then resume to blending. The final product will be well blended and creamy.

Raw Hazelnut Butter

(Makes 10 oz of butter)

Hazelnut butter is low in Cholesterol and Sodium and provides Vitamin E (Alpha Tocopherol). Hazelnuts are also very good source of Manganese and Copper.

Ingredients
2 cups raw hazelnuts
Hazelnut butter is low in Cholesterol and Sodium and provides Vitamin E (Alpha Tocopherol). Hazelnuts are also very good source of Manganese and Copper.

Method of Preparation
Place hazelnuts in food processor and blend on high for a total of about fifteen minutes (depending on the food processor). Stop blending frequently to scrap the mixture off the sides of the processor and then resume to blending. The final product will be well blended and creamy.

Raw Pepita (pumpkin seed) butter
(Makes 10 oz of butter)

Raw Pepita butter is Protein dense and provides, Vitamin K, Iron and Copper. This seed butter is also a very good source of Magnesium, Phosphorus and Manganese.

Ingredients
2 cups raw pepitas

Method of Preparation
Place raw pepitas in food processor and blend on high for a total of about fifteen minutes (depending on the food processor). Stop blending frequently to scrap the mixture off the sides of the processor and then resume to blending. The final product will be well blended and creamy.

Dry Roasted Unsalted Macadamia, Raw Cashew and Coconut Butter
(Makes about 16oz of butter)

Macadamia nuts are a very good source of Manganese, low in Cholesterol and Sodium and well, they are extraordinarily buttery and delicious. Cashews are a good source of Magnesium, Phosphorus, Copper and Manganese. The dried coconut is mostly just delightful but it also has a little protein and fiber.

Ingredients
1 1/2 cup dry roasted unsalted macadamia nuts
1 cup raw cashews
1 1/2 cup unsweetened shredded coconut

Method of Preparation
Place macadamia nuts and cashews in food processor and blend on high for about 10 minutes (depending on the food processor). Stop blending frequently to scrap the mixture off the sides of the processor and then resume to blending. Add the shredded coconut and blend on low briefly until well mixed. The final product will be well blended and creamy.