Almond Butter1. Preheat oven to 180C and roast raw nuts for 8-12 minutes, or until fragrant and slightly golden brown.
2. Add roasted almonds to a food processor or high-powered blender and blend until a creamy butter forms. This can take up to 10-12 minutes, as a guideline. Scrape down sides as needed.
3. Once creamy, add salt (or other add-ins such as vanilla extract, hemp seeds, flax seeds or chia seeds) to taste. Then transfer to a clean jar or container and store in the refrigerator up to 3 weeks.
Vanilla Spice Brazil Nut Butter1. Preheat oven to 180C and spread 3 cups of Brazil nuts evenly on a lined baking tray. Roast for 6 minutes then remove and toss. Return to the oven for an additional 6 minutes or so. Keep a watchful eye. Nuts have a high level of fat and will burn quite easily.
2. Once golden, remove from the oven and let cool for about 10 minutes. 3. Once cooled, add to your food processor or high speed blender. Add 1 tbsp vanilla extract, 2 tbsp maple syrup, 1 tbsp cinnamon, and a pinch of salt. Blend, stopping the machine occasionally to scrape down the sides.
4. Transfer to a clean jar or container and store in a cool, dark pantry for up to 3 weeks.
Chai Nut Butter1. Preheat oven to 180C and roast 2 cups each of hazelnuts and almonds. Roast in separate trays for 10-12 minutes or until slightly golden.
2. Allow nuts to cool for 5 minutes then transfer to a kitchen towel. Wrap hazelnuts in a clean tea towel and using your hands, roll the nuts around so that you remove their skins (don't worry about almonds). This helps to achieve a creamier nut butter.
3. Once most of the skins are off the hazelnuts, you can transfer the nuts to the food processor or high speed blender. Process on high until smooth, scraping down the sides as necessary. Add 2 tsp coconut sugar and 1 tbsp coconut oil to assist in blending.
4. Once nut butter is blended, add in 1 tsp ground cinnamon, 1/2 tsp cardamom, 1/4 tsp ground ginger, 1/8 tsp all spice, 1/8 tsp ground cloves,1/8 tsp nutmeg and 1/4 tsp salt and blend for 30 seconds more.
5. Pour into a large glass jar or container. To keep fresh, store in the fridge for up to 1 month.
Coconut Butter1. Place 3 cups shredded coconut and 1 tbsp coconut oil into a food processor or high-speed blender. Blend until a smooth and creamy paste is formed, stopping several times to wipe down the sides.
2. Pour into a large glass jar or container. To keep fresh, store in the fridge for up to 1 month.
Cinnamon Pecan Butter1. Preheat oven to 180 C and roast 2 cups of pecans for 6-8 minutes, being careful not to burn nuts. Remove from oven and allow nuts to cool for a few minutes.
2. Add roasted pecans to a food processor or high-powered blender and process for 5-10 minutes, scraping down the sides as necessary. Add in 2 tsps of maple syrup, 1/4 tsp cinnamon, 1/2 tsp vanilla, and a pinch salt and process again until smooth. If the nut butter starts to thicken up too much, you can add 1/4 teaspoon of coconut oil and process again until smooth.
3. Transfer to a clean jar or container and store in the refrigerator up to 3 weeks, giving the pecan butter a stir before use.
Vanilla Peanut Butter1. Place 2 cups of unsalted roasted peanuts in your food processor and process for about 5 minutes or until the nuts begin to form a creamy paste. Add in the scraped seeds of one vanilla bean (or 1 tbsp pure vanilla extract), 1 tbsp honey (maple syrup for vegans), 1/2 tsp salt and 1 tsp coconut oil. Process again for 2-4 minutes or until creamy.
2. At this point, the peanut butter should be pretty smooth. If it isn’t you can add additional coconut oil. You'll want to taste the butter for balance - that perfect sweet, salty flavour!
3. Pour into a large glass jar or container, and store in a cool, dark pantry. The fridge is also fine, though the butter will seize up, so give it a stir before use!