It turned into something completely different from this recipe, sometimes things just don’t work out.

Slivered almonds, unsalted pecans, salted cashews, pistachios… You two need to make a nut butter with all of these! Blend into soups, salad dressings and sauces for savoury dishes and don’t be afraid to use in baking. In the blender it always looks thick and like a paste but once put in a glass jar and tapping out the air bubbles it becomes creamy and loose!EU Organic production is an overall system of farm management and food production that combines environmental practices, the preservation of natural resources and the application of animal welfare standards. You can add oil but it really isn’t needed as the point is to get the nuts to release their own oil.

Place the roasted cashews, peanuts and almonds in a food processor, along with the sunflower seeds and sesame seeds. Q2) If I wanted to make just straight flax butter (not sure I’ve ever heard of anyone doing that) … I guess I should definitely roast those to break down the shells, for digestibility, then blend? If at several minutes the nuts are very dry and crumbly, add up to a tablespoon of oil while processing. Thought the cookies might help… I’d normally not make flax butter, but thought I could try – see what happens. My husband asked for it to be our ice cream topper for dessert (not the healthiest way to use it but it was very delicious haha).Arrange the nuts on the prepared baking sheet and roast until fragrant and barely golden, 12 to 15 minutes. But you could also add hemp seed, chia seed, coconut butter, a dash of vanilla, or even dark chocolate! Spread the nuts and seeds out evenly across an oven tray and toast in the oven for 10-15 minutes, or until fragrant and slightly golden. But be careful: don’t add maple syrup or honey or the nut butter will seize up and become very thick! You can roast them longer but the longer you roast them, the more the nuts will oxidise (meaning, less healthy).

Transfer to a food processor while still hot; process at high speed until broken down and starting to clump together. I added a plant-friendly butter that only has preservatives that are natural and vegan like shea and sunflower seed oil. I did a mix with everything I had: almonds, cashews, pecans, walnuts, and hemp hearts, then added vanilla extract and cinnamon for the mix-ins. This delicious spread is made with a mix of 4 aromatic nuts - peanuts, hazelnuts, almonds, cashew nuts and nothing else!

The oil separation is a natural occurrence that happens due to the difference in density between the oil and the solid nut particles. Water or other liquids will react with the natural oil and turn the butter more into a sticky paste. I guess the rich flavour and smooth and fatty creaminess balances many of the light and vegetable packed dishes in our kitchen pretty good. My favorite combo is walnuts, pistachios, hazelnuts and brazil nuts with flax, chia seeds, little salt and vanilla.

I love a blend of sunflower seeds and mixed nuts, some of my favourites being cashews, almonds and walnuts.A great source of protein, our Mixed Nut Butter works brilliantly across breakfast, lunch, dinner and dessert. The only problem: I preemptively added ~1 tbsp of hazelnut oil thinking they’d be difficult to blend without the aid of some oil…and now my butter is pretty loose in texture. I used pecans, cashews and walnuts, then added some extras…flax meal, pecan flour, collagen (for added protein) with a splash of vanilla and it’s delicious! I bought the blendtec blender and the attachment piece specislly made to make nut butters and it doesn’t seem to blend that well. So, I’m wanting to eat more flax and have a terrific recipe that I found to make flax meal cookies that includes 1/2 cup of nut butter.