Almond, Brazil and Cashew Nut Butter
By Amy Crawford
I am totally nuts about nuts. If I was given one choice of a food I could attempt to live on forever it'd probably be nuts. Ridiculous hypothetical I know but I need to stress my adoration for these crunchy bundles of joy. I dare say I have almost every typical variety of nut in my cupboard - all activated and ready to go. I pop them through salads, on top of breakfasts, as milks, in stir fries, in protein balls or blended through smoothies. And there is always nut butter in the fridge. More often than not the nut butter simply sees a teaspoon, never a knife..and well, you can guess what happens next.
Anyway. It was nut butter day today so I thought I'd share my typical recipe with you. This nut butter is 100% organic and sugar free. Nut butter is easy as. But I'll be honest, if you've got a high powered blender like a Thermomix it is even easier. If you don't, it just takes a bit more patience and stopping and starting.
1.5 cups roasted cashews (roasting not essential though it adds a greater depth of flavour)
1.5 cups almonds
1 cup brazil nuts
2 tablespoons coconut oil (macadamia oil is also yum)
1 teaspoon salt
Throw all of the above into your blender. If you have a Thermomix it takes about 1.5-2 minutes on speed 9 with a scrape or two in the middle. If you have a less powerful blender you will need to stop and scrape down the sides several times. It could take up to 15 minutes for the oils to release from the nuts and for it to become nice and creamy. I store my nut butters in the fridge, particularly in the warmer months.