I absolutely love nut butters – they are versatile, they are creamy, they are the boom! When I say they are versatile I mean you don’t have to limit yourself just to p&j toast. I put nut butters on slices of apples sprinkled with cinnamon, on sweet potatoes in any form (don’t knock it till you try it!), on broccoli, in my cream of rice and in my oats, in my chai coffee shake, in home-made muffins and of course, let’s not forget my pancakes!! You can put it on and in virtually anything and it will work, I promise!
So in light of rising almond butter prices and shrinking jars I have started making my own almond butter – other nut butters quickly followed – my favourite after almond is cashew butter. So creamy and silky! But be careful because it is predominantly a fat source so a little will cost you a lot. I always measure my nut butters, but let’s be honest, who doesn’t lick the spoon 😉 Here is my very simple recipe I made today. I’m not even sure if it deserves to be called a recipe, there is really not much to it. It’s more time consuming than anything else. Oh yes, it takes a while, but if you have a good food processor you are set.