I've been enjoying making my own nut butters. They're much healthier than most of what you find in the grocery store since there's no need to add any shelf stabilizers. I'm lucky if my nut butter makes it through the weekend in my fridge.
I find it tastes better when I make it myself because everything is fresh, and of course I can control the few, quality ingredients that go in. I also love the fact that it's always creamy when I remove it from the fridge. It hasn't turned to a solid mass where I need a chisel to dig in.
I had fun experimenting with almonds, but honestly I didn't love the taste of almond butter straight up as much as I enjoyed the flavor of almond milk, which is now a staple in my smoothies. Peanut butter has the perfect blend of sweet and nutty, but peanuts inflame the body, so I've turned to walnuts, which do the opposite. Walnuts contain omega-3s, which are anti-inflammatory and help lower bad cholesterol and increase the good kind. You got your Vitamin E, iron, potassium, calcium and magnesium. So win, win, and the best part of all is that they taste good! Walnut butter is lighter and sweeter than its almond sibling.
- 12 ounces raw, organic walnuts
- 2 teaspoons walnut oil
- 1 tablespoons raw honey
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Empty the walnuts in a glass bowl and cover with water. Soak overnight.
- In the morning, preheat the oven to 375. Drain the walnuts, rinse, and then place them on a baking sheet in the oven. Dry out the nuts for 7-10 minutes, removing before they darken. Allow to cool.
- Place walnuts in a blender and mix until the oils release and its well combined. Add walnut oil slowly until desired consistency and taste is reached. Season with honey, cinnamon and salt. Blend until fully processed.
- Store in refrigerator.