Nut Butters
This recipe comes courtesy of one of our office team members- it's not just our chefs that like to cook! It is very flexible and made to taste so just add a little of your chosen extra at a time until it's right for you!
Method
Preheat oven to 180c
Add your chosen nuts to a baking tray and roast nuts them for around 8-12 minutes, or until fragrant and just starting to colour to a nice golden brown. Check them earlier rather than later as you don’t want them to burn.
If roasting hazelnuts, once toasted transfer them into a clean tea towel. Gather the edges of the towel up around the nuts and rub the hazelnuts against one another using the towel to remove the skins. It doesn’t matter if a little of the skins stays on, just remove as much as you can.
Add your roasted nuts to a food processor or blender and blitz until your creamy butter is made. This can take up to 10-12 or more minutes so be patient. I often do this in bursts of a few minutes, scraping the sides down after each go and stirring if necessary to make sure everything it getting blended nicely (it also gives my blender a little rest).
Once blended and creamy, add the salt or any other extras to taste and pulse to mix through.
Then transfer to a sterilised jar or container and store in the fridge up to 3 weeks.
Serving suggestions
This is great spread onto toast or with a sliced apple or pear as a snack.
Ingredients
300g (ish) nuts such as almonds, cashews, hazelnuts, pecan, peanuts
Optional Extras
Sea salt to taste
Vanilla extract
Cocoa powder
Spices such as ground ginger or cinnamon.
Sweetening agent such as honey or a vegan alternative such as barley malt extract