The Nut Butter Cookbook. Heather Thomas
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.
Try adding some leafy spinach or kale, chopped dates, fresh berries, cocoa, hemp powder or ground cinnamon.
VEGETARIAN
PEANUT BUTTER, DATE AND CINNAMON PROTEIN SHAKE
This health shake is high in protein and it’s the perfect pick-me-up after a workout, as well as a nutritious breakfast. You can use any of your favourite nut butters (hazelnut works really well) and even add a banana (fresh or frozen) if you want to make it thicker.
SERVES 1
PREP 5 MINUTES
2 tbsp peanut butter
2 tbsp vanilla protein powder
2 tbsp rolled oats
2 medjool dates, stoned (pitted) and chopped
1 tbsp hemp seeds
¼ tsp ground cinnamon, plus extra for sprinkling
240ml (8½fl oz/1 cup) cold almond, soy or coconut milk
100g (4oz/scant ½ cup) 0% fat Greek yoghurt
ice cubes, to serve (optional)
Put all the ingredients in a blender and blitz until thick and smooth.
Pour into a tall glass, dust lightly with cinnamon and drink immediately, with or without ice.
VARIATIONS
Instead of vanilla protein powder, try another flavour such as chocolate, or some rice protein powder.
Vary the seeds: try flax, chia or pumpkin seeds.
For a beautiful green result, add 1 teaspoon matcha powder.
Instead of cinnamon, use milder ground cardamom.
VEGAN OPTION
ALMOND BUTTER PORRIDGE WITH BLUEBERRY COMPÔTE
Porridge is always a healthy and warming way to start the day and because it’s high in fibre and low GI, it makes you feel full, so you’re less likely to feel hungry and snack mid morning. The almond butter here gives it a delicious nutty, creamy flavour.
SERVES 4
PREP 5 MINUTES
COOK 10 MINUTES
85g (3oz/1 cup) rolled porridge oats
300ml (11fl oz/1¼ cups) water
240ml (8½fl oz/1 cup) unsweetened almond milk
a pinch of sea salt
3 tbsp almond butter
1–2 tsp honey or agave or maple syrup
thick yoghurt or nut cream, to serve
BLUEBERRY COMPÔTE
170g (6oz) frozen blueberries
1 tbsp water
1 tsp honey or agave or maple syrup
Make the blueberry compôte: put all the ingredients