Creamy Hazelnut and Almond butter with Sea salt

One of my favourite things for breakfast is any kind of nut butter. I have always loved peanut butter and when I tried other not so common nut butters I was completely sold. I used to spend a lot of money on these because they sure do cost. Then one day I decided to try to make my own. I think my first try was with almonds and it turned out great. You can use any combination of nuts. My favourite one is almonds and hazelnuts. Together with some sea salt its like a match made in heaven. The most important thing of all is that it is so easy to make and that it is healthy! The texture will come out a bit more creamy than peanut butter. More like tahini if you are familiar with that. We eat it mostly with bread but it is also really great with fruit. Iris like it with banana and sometimes I use it to make sauces or dressings.

When you make it you need to roast the nuts in the oven. You roast them on quite low heat so they will be thoroughly roasted. If you use higher heat they might be burned on the surface and raw on the inside. An other good thing is that all healthy minerals like phosphorus, iron and calcium doesn’t disappear during the roasting. Nuts in general are a very good source of minerals. When I was pregnant I was eating a lot of this! Many people don’t know how to get calcium if they don’t eat dairy products. Well, this is one way of getting it.

 

Creamy Hazelnut and Almond Butter with Sea Salt

Ingredients:
  • 200 g almonds
  • 200 g hazelnuts
  • Sea salt
 
Method:
Start by heating the oven to 150°C ( 300°F ). Roast the nuts for about 25 minutes. After twenty minutes, take one out and cut it in half. If it is done it should be golden on the inside. When the nuts are all done you let them cool off completely. Then place all of them in a food processor. It has to be a food processor, I have tried it with a blender and mixer but it did not work out well. Then you blend it until you get a creamy paste. It might take some time for it to get the right texture and at one point it might seem like it is never going to cream up but just continue to blend and help any pieces of nut that has gotten stuck to the side of the blender with a dough-scraper. Whatever you do DON’T ADD ANY WATER since any liquid make the texture go crazy. When you have got the right texture you add the salt and blend for a few more seconds and then it is done. It is difficult to say an exact amount of salt. Sometimes I use only a pinch and at other occasions a little more. Best is if you add a little at a time and see for yourself what you prefer. You don’t have to keep the butter in the fridge but it will stay fine for longer if you do. In the fridge it will keep for at least one month but I would say that it stays well for much longer and you will definitely notice on the smell when it has gone bad. Enjoy!
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