I have become obsessed with nut butters. It started out with my love for peanut butter: Jiff, Skippy, Trader Joe’s Flaxseed Butter, and then Laura Scutter’s. Ten years ago, I would have never believed that I would actually enjoy the raw types of peanut butter with oil sitting on the top, let alone venture into the world of other nut butters. My sister found out that she couldn’t really eat peanut butter, but instead, started eating Trader Joe’s sunflower seed butter. I don’t know how this type of butter doesn’t affect her, but I gave it a try and love its flavor too. It brings me back to the days of softball where we would hit the field with handfuls of seeds in our back pockets.
Lately, I have gotten into the habit of making PB&J for breakfast. Except, this type isn’t your normal PB&J. Instead of using bread for the base, I substitute celery, which adds an extra crunch to the day. If you spread the creamy butter with some of your favorite jam, jelly, or preserve (I’m including Nutella and marshmallow fluff here for those with a sweet tooth), it’s heaven for breakfast, lunch, or snack.
Benefits of Almonds:
- Full of vitamins and minerals: protein & fiber, omega-3, omega-6, vitamin E, zinc, calcium, iron, phosphorus, potassium, and magnesium
Benefits of Walnuts:
- Help reduce clotting/inflammation!
- Potassium, calcium, magnesium
I gave this whole “raw nut butter” a whirl this morning and have to say it turned out all right. I followed some guidelines from other blogs, but they remained just that, guidelines. I started with about 1 cup each of walnuts and almonds. From there, I placed them in our Cuisnart food processor and let it blend for about 5-10 minutes. Every now and then you will have to scrap down the sides, but otherwise just let it go.
One thing I did find out is that the longer the processor is on, the creamier it gets. I got a little antsy for it to finish and attempted to scoop it out before it was ready. When I did this, I found that the butter was drier and chunkier than I would have liked, so I put it back into the processor and turned it on for another 10 minutes. When all was said and done, the butter came out just as I expected (now that’s a first). It was creamy with a rich, smoky, and slightly bitter flavor, coming from both the almonds and walnuts.
You can even add in other flavors such as honey, cinnamon, or maybe chocolate and coconut! There are so many different types of nuts to try out there; I will have to experiment with my combinations and even how I use the butter. So while it might be just as easy to run to the store and pick up one of your go-to varieties, try making one of your own. Who knows, maybe your brilliant combination will be sold on the store shelves one day.
“In this age, which believes that there is a short cut to everything, the greatest lesson to be learned is that the most difficult way is, in the long run, the easiest.”
– Henry Miller