Step By Step: Nut Butters

STORY AND PHOTOGRAPHY BY RENÉE KOHLMAN

There’s something quite satisfying about making your own kitchen staples, and for me, made-from-scratch nut butter is near the top of the list, alongside bread and ice cream.

Homemade nut butter tastes so much better than the stuff from the grocery store. It’s thick and creamy, and you can customize it with flavours you really love together. While you might think that you can just add some nuts to the food processor and away you go, there is a little bit of a process to ensure nut butter success.

First, it’s best to start with raw, unsalted nuts such as almonds, peanuts, cashews, and hazelnuts. For toastier flavour, you’ll want to roast them a little bit first, and in the case of hazelnuts, be sure to slough them out of their skins. Sure, you can buy roasted and salted nuts, but it’s better to roast them yourself, so you can control how toasty they get, and how much salt you add.

If you want super creamy nut butter, purchase nuts without skins, such as whole blanched almonds. I’m not particularly picky about this so I go the raw almond route, but it’s another option to be aware of. Cashews produce the creamiest nut butter, and can be used in combination with either almonds or peanuts for a super creamy, super delicious version. A good nut butter needs a little help from fat for emulsification. I like to use extra virgin coconut oil, but almond oil or unrefined peanut oil would work as well.

A food processor, or high-powered blender is your key piece of equipment here, and given that the nuts have to be processed for about 10 minutes, there is a possibility that the machine could burn out, especially if it’s on the older side. Taking five minute breaks here and there will help with this. As the nuts are processed, you’ll see a change in consistency from crumbs, to big clumps, to a large ball. It might seem odd, but as the oil is released from the nuts, the mixture will smooth itself out.

The flavour add-ins are the best thing about making your own nut butter. When you’ve reached the desired consistency, blend in sweeteners such as honey or maple syrup, or spice things up with cinnamon, cardamom, even cayenne pepper. Adjust the salt to your liking, and don’t forget about adding a small splash of pure vanilla extract or lemon zest.

These nut butters taste so good that you’ll likely finish them up in no time, but they will keep in the refrigerator for up to two weeks.

Cinnamon Honey Almond Butter

2 cups raw almonds ¼ tsp salt 3-4 Tbs (45-60 mL) extra virgin coconut oil 2 Tbs (30 mL) honey 1 tsp ground cinnamon ½ tsp pure vanilla extract

1. Preheat the oven to 350º F. Spread the almonds on a baking sheet and roast for 10 minutes, stirring halfway through. Let them cool until they’re just warm, about 10 minutes. 2. Transfer to a food processor fitted with a metal blade, and process for 1-3 minutes, until crumbs form. Let the machine rest for 5 minutes, which allows

Chocolate Peanut Butter Spread

Cinnamon Honey Almond Butter

the nuts to cool down too. 3. Add the salt and 1 Tbs (15 mL) of the oil, process for another 5-7 minutes, until the almond butter is smooth, stopping to scrape down the sides of the food processor as needed. The mixture will be clumpy, then form a ball, and eventually turn creamy. 4. Once the almond butter is smooth, turn off the machine and let it rest for 5 minutes, allowing the mixture to cool down. Add the honey, cinnamon, and vanilla. Blend until fully incorporated. If the mixture gets thick again, then add another 2-3 Tbs (30-45 mL) of coconut oil. Let the almond butter cool down to room temperature, then transfer to a jar and screw on the lid. Refrigerate for up to 2 weeks. Makes 1½ cups.

Chocolate Peanut Butter Spread

This is for the peanut butter and chocolate lovers out there. I like to slather this spread on toast - with or without slices of banana, and stir it into oatmeal. Eating it by the spoonful right out of the jar tastes great too!

The only sweeteners are Medjool dates and a bit of honey, though you could use maple syrup, too. This spread is not very sweet - you can adjust the sweetness to your liking. 2 cups raw unsalted peanuts 6 Tbs unsweetened cocoa powder 8 Medjool dates, pits removed 2-3 Tbs (30-45 mL) canola oil 2-3 tsp (10-15 mL) honey or maple syrup ¼ tsp salt 1. Preheat the oven to 350º F. Add the peanuts to a baking sheet and roast for 10 minutes. Let cool to room temperature. 2. Add all the ingredients into the bowl of a food processor fitted with a metal blade. Process until smooth, about 5 minutes, scraping down the bowl occasionally. Add more honey for sweetness. Scoop the spread into an airtight container. Store in the refrigerator for up to 2 weeks. Makes 1 1/3 cups.

Renée Kohlman is a busy food writer and recipe developer living in Saskatoon, Saskatchewan. Her debut cookbook All the Sweet Things was published last year.

Authentic ingredients. Inspired taste. From the bustling street markets of Southeast Asia.

HAND C R A F T E D

VEGAN F R I E N D L Y GLUTEN FRIENDLY

WHERE TO FIND US (ALBERTA)

Southcentre Mall CrossIron Mills