{"id":4139,"date":"2018-02-20T19:02:12","date_gmt":"2018-02-20T18:02:12","guid":{"rendered":"https:\/\/healthylittlecravings.com\/?p=4139"},"modified":"2023-02-28T09:44:55","modified_gmt":"2023-02-28T08:44:55","slug":"how-to-make-nut-butter","status":"publish","type":"post","link":"https:\/\/healthylittlecravings.com\/en\/how-to-make-nut-butter\/","title":{"rendered":"How To Make Nut Butter | A Complete Guide | Healthy"},"content":{"rendered":"

Are you ready to discover all the secrets on how to make nut butter<\/strong>? You'll become addicted!<\/em><\/p>\n

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I'm so happy to begin this Monday - my Monday (I'll post this on Tuesday) - by writing this article! Honestly, I'm so happy and excited to share these tips.<\/p>\n

I'll start with two premises:<\/p>\n

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  1. \n
    If my love for nut butters\u2026<\/h5>\n<\/li>\n<\/ol>\n

    If only my love for nut butters would be turned into sunlight, the Sun wouldn't be necessary anymore. Hope it conveys the idea.
    \nNow, all the jokes aside, I don't really know how big it is. I'm quite addicted. Since I discovered it some years ago, I can't stay without it anymore!<\/p>\n

    I remember the first time I tried a nut butter it was peanuts'. I was visiting this hotel with my Master's class (I was studying h\u00f4tellerie at the time) and when they welcomed us with this welcoming breakfast I was...amazed. Just a little problem: it was not pure peanut butter, it contained sugar, salt and oils.
    \nAs soon as I came back home in my hometown I started looking for 100% nut butters.
    \nI was in cloud nine when I discovered they I could easily find them at a local organic grocery store. BUT...
    \nThey were not cheap at all. Since they're pure, without\u00a0food additives or preservatives, you need a bigger amount of nuts to make it. That's the reason why they are expensive.<\/p>\n

    Homemade nut butter is not a lot cheaper (you can save just a few \u20ac), at least you know what you're eating though. Am I right?<\/p>\n

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    1. \n
      The guide's you can find online<\/h5>\n<\/li>\n<\/ol>\n

      I don't know about you but I absolutely love when, browsing for some information about a recipe, I'm able to find those kind of 'guides' with pros, cons and tips and tricks.
      \nI also pinned some of them on Pinterest.\u00a0<\/a>By the way, take a look at them because they could become your inspiration!<\/p>\n

      Basically, sometimes I love being 'guided', some others I like testing again and again.
      \nNow, let me guide YOU towards Nutbutterland<\/em>! Verry funny, uh?<\/p>\n

      The 2 main problems with homemade nut butters<\/strong><\/h5>\n

      As I mentioned before, the first butter I produced by myself, some years ago, was peanut butter. So far ao good.
      \nThen I moved to hazelnuts and cocoa butter, a.k.a healthy raw vegan       Nutella<\/a>, first I tried a recipe found on Youtube (a flop) then i did my own (a total success!!!). Again, so far so good.
      \nThen it was almonds and pistachios' round, and the problems began. Even if I kept grinding, they just stayed meal. This was the first problem<\/strong><\/span>. Never happened to you? If the answer is no<\/strong> then this guide is not for you, you're already a pro! If you shouted a big loud YES<\/strong>, then keep reading, you won't regret.
      \nOh, second problem<\/span><\/strong>: at the beginning I was not able to make a nut butter in a few minutes. This was happening because I kept using a       big food processor<\/a> with a big jug (2 litres) and that clearly didn't work for small quantities.<\/p>\n

      Eureka!<\/h5>\n

      Ok, I told you the two biggest problems, now let's move on to the solutions right?<\/p>\n

      Tiny little premise: sometimes I'm lazy and a bit stingy when cooking, reason why if you ask me to turn on the oven just to toast a few almonds...I won't do it. At all.
      \nHaving said that: you will notice that toasting your nuts is necessary to solve the first problem<\/span><\/strong>, especially when they do not release their natural oils.
      \nOne day I was making my own almond butter and I was so frustrated because all I obtained was...almond meal and nothing else. Even if I kept stressing my food processor.
      \nThen I thought 'Why not toasting this 'flour'?'. <\/em>I heated a pan, I roasted the meal, I put it back into the food processor and...magic! I could not believe it!<\/p>\n

      Instead, I solved the other problem<\/strong>, by... buying this mini food processor<\/a> (and all the kit actually).
      \nNote: even if the above is an       affiliate link<\/a>, I'm not trying to sell you that product. I am just so excited to share the tool I've used to solved this issue. I was amazed when I used it the first time. Basically I made a nice and smooth\u00a0spreadable cream in TWO minutes.
      \nSo, when you're about to buy a new food processor keep this in mind: unless you make large quantities, the smaller the jus the better! Mine is 350 ml and 750 watt.<\/span><\/span><\/p>\n

      Step by step<\/h5>\n

      I thought the best thing was creating an infographic so you can pin it or save it in your phone and consult it whenever you want. Isn't it a great idea? Then here you have it!<\/p>\n

      PIN THIS INFOGRAPHIC ON PINTEREST!<\/strong><\/p>\n

      <\/h5>\n
      My favorite homemade nut butters<\/h5>\n

      Now, honestly, do you know what my favorite thing about homemade nut butter is?\u00a0VERSATILITY<\/strong>. You can literally try hundreds of a combinations, as well as pure 100% nut cream (pistachios', almonds', hazelnuts', macadamia nuts', walnuts, cashews', brazilian nuts', pecans'...)<\/p>\n

      These are some of the combos I've tried up until now:<\/p>\n