Nut butters are a great source of protein, fibre and good fats, making them a perfect post-exercise snack. Nut butter on rice cakes, nut butter on oat cakes, nut butter on apples, nut butter on celery, the world is your oyster with nut butters, just don’t eat the whole jar!
This recipe allows you to mix it up slightly, so you can use whichever are your favourite nuts, as long as you use 300g in total, the recipe will work. Tell us your favourite varieties in the comments!
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Homemade Crunchy Nut Butter
- Total Time: 23 minutes
- Yield: 22 1x
Description
Delicious homemade nut butter, without the fillers that you get in commercially produced products
Ingredients
Scale
100g Walnuts
100g Pecan nuts
100g blanched Hazelnut (no skin)
Large pinch of flaky sea salt
1tbsp maple syrup
Instructions
- Preheat oven to 180C fan/200C non fan
- Place nuts on a baking tray and roast in oven for 8 mins, remove and leave to cool
- Pulse nuts in a food processor briefly, remove a couple of teaspoons of chopped nuts and set aside
- Add the salt and maple syrup to the remaining nuts in processor and blend for about 10mins until it goes creamy
- Scrape the mixture into a bowl and mix in the nuts you put aside.
- Transfer to a clean storage jar and refrigerate – use by 1 month.
- Play about with different nuts or make with one nut only (nut content should always = 300g)
Notes
Calories based on average 15g serving
- Prep Time: 15
- Cook Time: 8
Nutrition
- Calories: 101