The Nut Butter Cookbook. Heather Thomas

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СКАЧАТЬ the nuts are completely cold, blitz them in a food processor until they are coarse and gritty. At this stage you can remove some if you prefer a crunchy rather than a smooth, creamy texture.

      Add the oil through the feed tube and keep blitzing, stopping occasionally to scrape down the sides of the processor bowl, until the nuts release their oils and you have a moist, creamy textured paste. Stir in the coarsely ground nuts, if you removed them earlier, together with salt and honey or agave, to taste (if using).

      Store in a sterilized 500g (1lb 2oz) glass jar with a screw-top lid or a Mason jar and keep in the fridge for 1–2 months.

ALMOND, CASHEW AND MACADAMIA BUTTERS

      To make cashew butter and almond butter or more unusual butters, such as hazelnut, walnut, macadamia nut, pecan or Brazil nut, follow the basic recipe above for peanut butter, adding salt and honey to taste. Roast and grind the nuts in exactly the same way until you have a creamy paste. If wished, you can use a combination of different nuts.

      NUT AND SEED COMBO BUTTERS

      For a more nutritious and crunchy paste, try blitzing the nuts with edible seeds, such as unsalted raw sunflower, sesame, chia, flax or pumpkin seeds.

      Tip: To sterilize the jar, wash it in warm, soapy water, then rinse thoroughly. Put the jar and lid on a baking tray (cookie sheet) and leave in a low oven at 120°C (100°C fan)/the lowest gas mark for at least 30 minutes until completely dry. If you’re using a Mason or Kilner jar, remove the rubber seal and wash separately in boiling water.

      VEGAN OPTION

HAZELNUT AND COCOA SPREAD

      This deliciously smooth chocolate and nut spread is a healthier and more wholesome version of the commercial spreads you can buy, many of which have added palm oil and lots of sugar. When you’ve tasted this, you’ll never want to eat anything else. It’s great spread on breakfast pancakes, crêpes and waffles as well as toast. And it’s gluten-free and dairy-free, making it vegan-friendly.

      MAKES 400G (14OZ)

      PREP 10–15 MINUTES

      COOK 10–15 MINUTES

      400g (14oz/scant 3 cups) raw hazelnuts

      1 tbsp sunflower, vegetable or peanut (groundnut) oil

      2 tbsp good-quality unsweetened cocoa powder

      a few drops of vanilla extract

      2 tbsp clear honey, maple syrup or agave syrup

      sea salt

      Preheat the oven to 180°C (160°C fan)/350°F/gas 4.

      Put the nuts on a large baking tray (cookie sheet), spreading them out in a single layer, and roast for about 10–15 minutes until golden brown and the skins are loose. Remove from the oven and set aside to cool.

      Remove the skins by wrapping them in a sheet of kitchen paper (paper towel) and rubbing and rolling them around in it. Don’t worry if some of the skins are a bit stubborn – just get most of them off and discard them.

      Blitz the nuts in a food processor for about 10 minutes, stopping occasionally to scrape down the sides of the bowl, until the nuts release their oils and you have a moist, creamy, smooth paste.

      Add the oil through the feed tube and keep blitzing, then add the salt, to taste, cocoa powder and vanilla. Blend again and then add the honey, maple syrup or agave. If it’s not sweet enough for your taste, add a little more.

      Store in a sterilized 400g (14oz) glass jar with a screw-top lid or a Mason jar and keep at room temperature for 3–4 weeks.

      FLAVOURINGS

      You can add a wide range of flavourings to the nut butters you make, depending on whether you like them salty, sweet, spicy, hot or aromatic. Experiment with some of the following …

       Sea salt or Himalayan salt

       Honey, maple syrup and agave syrup

       Fresh root ginger

       Spices: cardamom, cayenne, cinnamon, cloves, nutmeg, paprika (sweet or smoked), za’atar

       Vanilla: seeds or extract

       Dried crushed chilli flakes, chilli powder, hot sauces, e.g. Sriracha or Tabasco

       Citrus zest, e.g. lime or orange

       Dried and freeze-dried fruit, e.g. sour cherries and mango

       Cocoa, chocolate, espresso powder or coffee beans

      VEGAN OPTION

FROZEN CASHEW BUTTER AND BANANA SMOOTHIE

      You can whisk up a smoothie in less than 5 minutes, making it the perfect breakfast for people on the go. Smoothies are so versatile – you can add your favourite fruit, vegetables, flavourings and nut butters, of course (see the variations at the end of the recipe).

      SERVES 1

      PREP 5 MINUTES

      2 tbsp cashew butter

      1 tsp ground flaxseed (flaxseed meal)

      1 frozen banana (see note)

      120ml (4fl oz/½ cup) almond milk or vanilla soy milk

      100g (4 oz/scant ½ cup) vanilla yoghurt

      1 tsp clear honey (optional)

      a few chia seeds, for sprinkling

      Put all the ingredients except the chia seeds in a blender and blitz until thick and smooth.

      Pour into a tall glass, sprinkle with chia seeds and drink immediately.

Note: Adding a frozen banana to a smoothie makes it thicker and more creamy. Before freezing bananas, always peel them and cut into chunks. Freeze overnight in a plastic bag. This makes it easier to add them to smoothies and you don’t need a heavy-duty blender.

VARIATIONS

       Use peanut or almond butter instead of cashew butter.

       If you’re a vegan and don’t eat honey, use maple or agave syrup instead and a dairy-free vanilla yoghurt.

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