Macadamia Nut Butter
Do you want to know my secret to making a delicious nut butter?
Toasting or roasting the nuts before blending will add depth to both the texture and the flavour.
The other handy tip, add a teaspoon of coconut oil to the mix to get it to blend into a smooth butter with a glossy glow.
Making your own nut butter not only saves you cash, but you can make your own blend by adding vanilla, a mix of nuts, or to be even more adventurous, you can add chocolate!
2 cups toasted macadamia nuts
1 teaspoon coconut oil
1 teaspoon of sweetener
Pinch of salt
Toast macadamia nuts in a dry pan on medium heat. You’ll need to shake the pan or stir continuously to avoid dark or burnt spots.
Alternatively roast the nuts on a baking sheet in the oven at 170 deg C, for approximately 10 minutes. You’ll need to watch them.
Let the nuts cool completely before blending.
Add the cooled toasted macadamia nuts into the blender and blend until the nuts form a paste, scraping at intervals. This could take up to 10 minutes. The time it takes to blend will depend on your blender. If you don’t have a powerful blender be sure to turn it off every minute or so to avoid burning out the motor.
Add 1 teaspoon of coconut oil to the mix if the nut butter seems dry.
Add sweetener (such as maple syrup or stevia) and blend if you prefer a sweeter nut butter.
Add vanilla or chocolate at this stage and blend until well combined.
Store in a sealed jar in the fridge for up to 3 weeks.
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