Go Nuts for Nut Butter

By Emma Walton-Moore

We’ve all grown up eating peanut butter and Nutella, but there is a nut butter revolution taking place. In supermarkets where you once found a jar or two of peanut butter you will see a wide range of different nut and seed butters in varying shapes and sizes. You can even buy 1kg tubs! Their popularity knows no bounds. But what are they and why are they so popular?

A nut butter is essentially a spread made by grinding a nut (or a combination of nuts) until a paste forms, which can easily be spread just like butter (hence the name).

The reason we love them so much is that they are so very tasty, but they also carry huge health benefits thanks to their high levels of protein and essential fats. They are delicious, but also good for you!

Depending on how they have been made, nut butters can be crunchy or smooth and mixed with sweeteners or spices for a more complex flavour. Almost all of them go well with a fruity, sweet topping though they can also be used in savoury dishes to create a rich, nutty flavour. They are an incredibly versatile ingredient to have in your cupboard.

If you want to make your own nut butter, it’s really simple. All you need is a highpowered blender and a whole lot of your favourite nuts! Toast the nuts first to release their oils and really bring out their flavour. Pop them in the blender and blitz on high until you have the desired texture. You shouldn’t need to add any extra oil, the nuts contain enough just as they are.

Homemade Nut Butter Recipe Equipment: High-speed blender Ingredients: 450 grams of nuts (yes that’s it...)

Method: 1. Pre-heat your oven to 180°C and add the nuts to a lined baking tray in a

single layer. Roast the nuts for around 10 minutes or until they’ve released their toasty aroma and are slightly golden brown. 2. Rub the nuts together to remove any skins that are peeling away (this particularly happens with hazelnuts). 3. Add the roasted nuts to a highspeed blender and blitz on high until you have a creamy nut butter that can easily be spread. (Don’t worry, this can take 10 to 15 minutes!) 4. Once you’ve achieved your desired texture add in any salt, sweetener or spices that you’d like, then spoon into a sterilised jar and keep in the fridge for up to 3 weeks.

Nut butter on toast – luscious! Here are some of my favourite combinations, where nut butters are best enjoyed on a slice of toast. Peanut butter and banana Almond butter and strawberry Pistachio butter and raspberries Cashew nut butter and mango Hazelnut butter and cherries Pecan butter and clementine wedges Walnut butter and apple

For each of these combinations spread your nut butter thinly over a slice of toast. Finely slice the fruit and lay over the nut butter. A drizzle of chocolate or maple syrup is a nice addition for those of you with a sweet tooth! You can even add toppings like shredded coconut for some extra texture. The possibilities are endless!

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