20th January, 2015

Roasted Nut & Coconut Butter

Recipes, Sauces + Dips

nut butter

I invested in a high powered blender for Christmas and have been obsessed ever since. I really wanted a Vitamix but at $1200 I just couldn’t justify it. I bought this one instead, The Optimum, and it is brilliant! At less than half the price of the Vitamix, it is just as good!

It’s really fast and powerful, so I have been making all my own homemade nut butters and nut milks which is so nice!

With nut butter, it is so easy to make once you have a good blender/ food processor. Its all about good equipment.

You can use any combination of nuts & seeds or even add coconut or cacao for different flavours.

The main formula is to roast the nuts first for about 10 minutes at 200 degrees celcius. This releases the oils and makes it a lot easier to blend and turn into a smooth creamy butter.

I used a combination of almonds, walnuts, brazil nuts & macadamias.

Once you have roasted the nuts and let them cool, you add to the blender at a low speed. Once it becomes a crumb like consistency, add the other elements e.g. coconut & salt.

Then blend for about 5 minutes on a medium speed until it is creamy and smooth.

Keep in a sealed container in the fridge and it lasts for weeks!

Roasted Nut & Coconut Butter
Yields 1
Vegan, Sugar Free, Gluten Free
Write a review
Print
Ingredients
  1. 2 cups mixed nuts
  2. 1 cup coconut flakes
  3. sea salt
Instructions
  1. Roast your mixed nuts in the oven for 10 minutes at 20 degrees celcius.
  2. Leave them to cool.
  3. Add them to a high powered blender and blend on a low setting until it becomes a crumb like consistency.
  4. Add in the coconut.
  5. Turn up the motor and process for about 5-6 minutes until you have a runny consistency and it is almost liquid. You may have to scrape down the sides a few times.
  6. Season with a pinch of sea salt.
Kady's Kitchen https://www.kadyskitchen.com/

RECENT POSTS

Chocolate Brownies with Cherry and Macadamia

Chocolate Brownies with Cherry + Macadamia

Meadows and Byrne

Winter Warmers featured on Meadows and Byrne blog

Black pudding 'sausage' roll with fresh apple and Ballymaloe Relish

Black pudding 'sausage' roll with fresh apple and Ballymaloe Relish

Leave a Reply

Your email address will not be published. Required fields are marked *

CATEGORIES

FAVOURITE FINDS

BEHIND THE HALF DOOR - STORIES OF FOOD AND FOLK COMING SOON TO ALL GOOD BOOKSTORES AND ONLINE!

From the cosy kitchen of a tiny fisher man’s cottage, on the salty shores of Ireland, comes this enchanting collection of recipes and stories. With their fresh approach to Irish cuisine, let firm friends Biddy and Kady lead you behind the half door. You’ll want to curl up and get lost in their heartwarming tales of food and folk. The classic fare from their childhood, made with local ingredients from their villages, have inspired Biddy McLaughlin, journalist, and Kady O Connell, designer and photographer, to take pause from their busy lives. What has resulted is a truly remarkable patchwork of Irish history, emotion-filled interviews and authentic recipes that will nourish your soul.

ORDER NOW
GET INSTANT ACCESS
Website Logo

Get instant access to 3 delicious recipes

Sneak peak into Behind the Half Door cookbook