Making Raw Nut Butter

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Hi everyone! Another busy week has flown by for me...hope you are all staying well and happy:)

This week has been a scorcher in the Adirondacks. How hot has it been? Just look!

I actually have not been on the computer much because it is in the direct flow of the air conditioner!!! I am very grateful to have one in this heat, but... {{{BRRRRRRRR}}}...Once in a while I have to go outside for a few minutes and warm up.

To my blogging buddies: I hope to catch up on some much missed blog reading very soon:)

While I was staying cool inside, it was the perfect time to experiment with new recipes, and prepare some raw staples like nut butter.

The following pictures are of making raw almond butter, but any nuts, seeds, or even shredded coconut(for homemade coconut butter, of course!) can be used. One of my favorites is a "rawtella", using hazelnuts, cacao powder and coconut sugar :)

Every once in a while, I treat myself to raw almonds from Spain, but not today:)

I used organic almonds from the bulk bins at the co-op.


Here are some step-by-step pictures of making raw nut butters:

1. Soak your nuts:) Tip: Only soak them if you can dehydrate them!

Haha...the camera fogged up going from the air conditioned house to the heat outside! This was about 4 cups of almonds. For my size processor bowl(11 cups) four cups is the least amount that will blend properly.

It is up to you if you want to soak your nuts/seeds. If using dry, un-soaked nuts, you should be able to omit the oil, and it may take a bit longer.

~ETA~ For best results, use DRY nuts, either soaked and dehydrated, or un-soaked.
Wet nuts, or trying to add water instead of oil gives a pasty, rather than creamy result, and the nut butter will spoil quicker.

After soaking about 8 hours, almonds may be peeled by "popping" them out of their skins. Just pinch them between your thumb and first finger. The butter will be light in color, and taste a bit different if you peel them.

2. Dehydrate your nuts or seeds if you soaked them about 8-12 hours or more depending on nuts used:

3. Place your nuts in a food processor fitted with the "S" blade.

Tip: Process just until crumbs form to make nut flour used for recipes:)

Nuts will begin to stick to the sides of the container and you may need to stop and scrape the sides.

4. Add a tablespoon of oil, and continue processing. I like to use the matching oil, but any neutral, light oil will work. The natural oils in the nuts will start breaking down as well, so I always start with 1 tablespoon of oil. You can also add a little salt to taste if desired. It is also good with a touch of sweetener, or even cacao powder for a treat.

Soon a ball will form, and you can use it like this in recipes like nut butter cups:)

Continue processing and add a bit more oil if needed. All nuts are different, so I like to add the oil 1 tablespoon at a time (usually 3T, no more than 4T) until a smooth, creamy butter forms.

It does get warm, but not too warm:)

That's it! Homemade raw nut butter in about 12 minutes, not counting the soaking or the dehydrating time haha:) You may have to let it go a bit longer, depending on your processor. It will keep for several weeks in a glass jar in the fridge. And remember, you can make a quick nut milk by blending about a tablespoonful of nut butter with a cup of water:)

Until a few years ago, I would never have thought of making my own nut butters, but now I love it! Have you ever made your own nut butters? What is your favorite?

Well, my hands are freeezzzing now...lol! Thanks so much for dropping by today and I hope you all have a great weekend!

ETA~ Click here for making nut butter in a Vitamix:)