March 23, 2009 § 2 Comments
Let me put this bluntly: I ADORE nut-butters. I like cashew butter far better than I like cashews. I like almond butter about as much as I like almonds. I’ve never tried walnut butter, but toasted walnuts are my topping of choice for just about everything; I’m sure I’d like walnut butter.
After a quick perusal of my pantry this morning, I discovered two solitary bags of cashews and almonds. I roasted them on a large sheet pan and blended them together into a mixed-nut butter and it just might be better than the sum of its respective parts!
1 cup organic cashews, raw
1 cup organic almonds, raw
1. Preheat your oven to 350 degrees and bake for 7-12 minutes until fragrant and slightly brown.
2. Remove nuts from oven and cool on counter top for a few minutes. Add to food processor and blend. First, the nuts will reduce to a fine powder (think: almond flour or cashew flour — great as a thickener or in gluten-free breads). Soon, the nuts will start to form a ball that will roll around the Cuisinart a couple of times. Keep blending. After a minute or two, the ball will start to loose shape. Keep whirring until the nut butter has essentially oozed to the bottom of the blending container; it should be smooth and stir-able. Total blending time = approximately 5-7 minutes.
Diet Notes: Gluten-free, SCD-safe, vegan