Oats with Nut Butter

I don’t have microwave gluten-free oats often, but when I do, I like to add a good dollop of whatever nut butter I have handy and some cinnamon. To keep it dairy-free, I use water to make the oats and to get a creamier texture, I add a tablespoon of coconut oil. Oats with Nut Butter

Apple & Cinnamon Peanut Butter

Ingredients:
6 apples (approximately 574g with cores), cored, sliced (with skins)apple cinnamon peanut butter
250g unblanched peanuts
1 tsp vanilla powder
1 tsp ground cinnamon
1 tablespoon lemon juice
Method:
1. Place apples in a medium saucepan and put over a high heat for 5-10 minutes, then simmer for 30 minutes until soft. Stir regularly.
2. Allow apples to cool.
3. Place in food processor and blend until smooth or use a hand blender. Add lemon juice.
4. Return to saucepan and cook on medium heat for 5 – 10 minutes until thick.
5. Place peanuts in food processor and process until smooth – 10 – 15 minutes. Keep stopping and pushing the nuts down the sides with a spatula.
6. Add apples 1/3 cup at a time, processing between each addition
7. Add cinnamon and vanilla and extra lemon if necessary.
8. Keep in airtight container in the refrigerator for 1 week.

Spiced Cashew Butter

I really like spiced cashew butter. there is the hint of heat but doesn’t over power the senses. The mix of roasted and raw gives a bit of sweet flavour to contrast as well.
Spiced Cashew Butter for blog
Time: 25 minutes with a strong food processor, plus cooling if roasting cashews
 
Makes: 350g
Ingredients:
150g roasted cashews
150g raw cashews
3 tablespoons coconut oil
2 teaspoons cinnamon
1/2 teaspoon black pepper
Method:
  1. If you only have raw cashews, roast 150g of them. If they are already roasted, skip to step 5.
  2. Preheat the oven to 180ºC (fan-assisted) / 200ºC.
  3. Lay cashews in a single layer on a baking tray and bake for 8 – 10 minutes. Watch them carefully, they burn quickly.
  4. Let them cool.
  5. Melt the coconut oil and set aside.
  6. Pour the raw and the roasted cashews into a food processor and process until it is starting to catch and turn to butter, scraping down the sides as necessary.
  7. Add the cinnamon and black pepper and continue processing.
  8. Start drizzling in the coconut oil.
  9. Process until the butter is smooth, continuing to scrape down the sides as necessary.
Storage & Shelf life: Store in an airtight container in a cool place. Lasts 3 weeks if well kept.

© Whisked Lemon 2016

Mint Chocolate Macadamia & Hazelnut Butter

 

Mint Chocolate Macadamia Hazelnut Butter

I love the fresh minty flavour this has. Another one that I tend to eat on its own as dessert.
Inspired by a Mint Chocolate Macadamia Butter in Nut Butters by Mary Loudermilk.
Time: 30 minutes with a strong food processor
 
Makes: 335g
 
Ingredients:
10g fresh mint leaves, weighed without the stalks
2 tablespoons (30ml) of coconut oil
1/4 cup (60ml/30g) cocoa butter
130g macadamia nuts, raw
70g hazelnuts, raw
1/2 teaspoon vanilla powder
1/4 cup (60ml/25g) cocoa powder
2 tablespoons (30ml) honey
Method:
  1. Wash and dry the mint leaves. Try not to crush them when drying them off as the oils are what help the minty flavour in the nut butter, however dry them thoroughly as nut butter does not like water.
  2. Melt coconut oil and cocoa butter together, either in the microwave or in small saucepan. Set aside.
  3. Pour the macadamia nuts and hazelnuts into a food process. Process until they are catching and turning to butter, stopping to push scrape the nut mixture down the sides as necessary.
  4. Drizzle the melted coconut oil and cocoa butter in while processing, continue to scrape down the sides as necessary. Process until smooth.
  5. Add the vanilla powder, cocoa powder and honey. Process until smooth, scraping the cocoa powder down the sides and into the mixture.
  6. Add the mint leaves, tearing them up as you put them in. The oils start coming out as the leaves are broken and give the minty flavour. Process again for a minute or two, until the mint leaves are thoroughly broken up and incorporated and the butter smooth.
Storage:
Store in an airtight container, in the refrigerator. Lasts about 2 weeks.
The mint does make the oil that naturally separates when the butter is standing go a bit green. It is fine, just stir it every time you have some.

Nutty Chocolate Shake

Chocolate Nut Shake
Time: 5 minutes
Serves: 1
Ingredients:
1 cup hazelnut milk (or another dairy free alternative)
2 tablespoons cocoa powder
1/2 cup nut butter of choice
Method:
  1. Place ingredients into a jug.
  2. Blend with a hand blender.
  3. Refrigerate until ready to serve.
  4. Pour into glasses and enjoy.

Roasting Nuts

Roasted Hazelnuts for Blog

To roast nuts takes between 10 and 15 minutes plus extra for cooling. There is always the added benefit of the scent of roasted hazelnuts drifting through the house.

  1. Preheat the oven to 180°C (fan-assisted).
  2. Pour the nuts onto a baking tray in a single layer.
  3. Roast in the oven for 7-10 minutes. Keep an eye on them, some of them turn very quickly from nicely cooked to burnt!
  4. Let cool.

They can be munched as snacks and put into nut butters.

Keep them in an airtight container (once cooled) for 1-2 weeks.

Vanilla Cashew Butter

 

Roasted Cashew Vanilla Butter

Inspired by: A friend sent me the RedOnline Recipe for Cashew & Vanilla Butter, which is actually from  Deliciously Ella’s Cashew and Vanilla Butter. I’ve modified to my own way of doing things though.
 
Ingredients:
300g raw cashew nuts
3 tablespoons (45ml) coconut oil (or another oil such as olive or ground nut oil if coconut needs to be avoided)
2 teaspoons (10ml) vanilla powder
Method:
  1. Preheat the oven to 180ºC (fan assisted).
  2. Lay the cashews on a baking tray that has a lip so they don’t come off. Roast in the oven for 8-12 minutes. Keep an eye on them. They are done when they are turning golden but burn quickly after that.
  3. Leave them to cool down. They make strange noised while they cool sometimes.
  4. Melt the coconut oil and set aside.
  5. Pour the cooled cashews into a good food processor. Starting low and moving to the highest setting, process the nuts until crumbs. I do this in 20 second bursts, stopping to scrape down the sides.
  6. Add the vanilla powder and continue to process until they are catching and starting to form a sticky mass. I start adding oil here as I like my nut butters with some grainy texture. If you want completely smooth, keep going until the nuts are butter before continuing to the next step.
  7. Drizzle the coconut oil, tablespoon by tablespoon, through the spout as you continue to process until all incorporated and the butter is as smooth as you want it. Remember to keep stopping to scrape the sides.

Best stored in an airtight jar.