I definitely go through phases with my eating. I haven’t been eating many nuts lately but that changed today.
I had banana and chia seed porridge for breakfast (1/3 cup of oats, 1/2 cup of almond milk, banana, 1 tbsp chia seeds) served with 1/2 tbsp hazelnut butter.
I really like hazelnut butter and it goes so well with the sweet bites of banana you come across in the bowl.
I played tennis in the morning and the sun shone 🙂
I came home all energised and enthusiastic about cooking something new. Ashley at The Edible Perspective has many recipes for delicious sounding nut butters. I chose to make a nut butter based on her Coconut Almond Butter recipe. Reading her recipe, I noticed that she made 2 different nut butters on one day and decided to try them both.
Basic Nut Butter
3 cups of nuts (I used 2 cups of almonds and 1 cup of pecans)
Preheat oven to 170 ° C.
Place nuts on a baking sheet. There is no need to add oil or maple syrup.
Place in oven for 15 minutes, turning/stirring twice.
1. The nuts quickly have the consistency of breadcrumbs (this first part is really noisy!).
3. Then turn in to a thick paste. You sometimes have to stop the processor and scrape the nuts down from the sides and the bottom of the bowl.
4. You then have to trust your processor as it takes a few more minutes until the nut butter becomes drippy, which is always my desired consistency. Once it is drippy, you can add flavourings and other ingredients.
I poured half the nut butter in to another bowl and set it aside. The half remaining in the processor was used to make:
Coconut Nut Butter
- 1 and ½ cups of nut butter
- 2 cups desiccated coconut
- 1 and ½ tsp vanilla extract
- 2 tsp ground cinnamon
- ¼ tsp salt
- Blend nut butter with coconut in a food processor and blitz until desired consistency. Adding the coconut to the drippy nut butter makes it thicker initially and you have to keep processing to make the consistency drippy again.
- Add remaining ingredients and blend.
The result was coconutty, nutty and drippy. Perfect. This little pot won’t last long.
The second half of the nut butter was used to make a savoury butter with smoked paprika, garlic and salt. I actually do not like it that much so will not share the recipe.
For lunch we had a baked sweet potato, pea shoots, cherry tomatoes and tuna. I had mine with 1 tbsp of the savoury nut butter.
The tuna was mixed with 1 tbsp mayonnaise which had 1 tsp curry powder in it. Yes, curried tuna. Delicious.
Supper was quick and easy. The kids wanted spaghetti bolognese. I had sneaked a few teaspoonfuls too many of the coconut nut butter so was not very hungry so I did not have the pasta. I had some bolognese with pea shoots.
Quite tasty, but I’d rather have some more nut butter.