Homemade Nut Butter

Nut butters are fun as snacks or treats and great for a pre-workout protein snack. And a spoonful of peanut butter, topped with honey and cocoa nibs, is a satisfying dessert when I'm fed up with cooking (yes, it happens people!)

So, we're going to make some homemade nut butter. However, we're going to take a slightly different approach than what you might see other people do. Reason being that nuts can be somewhat harmful to the body if not prepared well. (Interesting fact: acorns are actually poisonous when eaten, however Chumash tribes in California developed methods of soaking, drying, and grinding them so they could be consumed! I learned that in elementary school… I guess some things just stick.)

All grains, seeds, and legumes contain a substance called phytic acid, which serves as a means of storage for the mineral phosphorus. When the seeds sprout, phosphorus is released and available for the plant to grow. Before it sprouts, however, the phytic acid inhibits both phosphorus availability and the absorption of other minerals. It also inhibits the work of other enzymes in the stomach needed for digestion of fats and sugars.

To help break down the phytic acid and other fats, we'll just need to soak the nuts in water and then dehydrate them!

nuts

1. Add nuts to a glass container and cover with filtered water. Stir in 1 Tbsp salt. Soak overnight, or about 8 hours. (Cashews, however, only need to be soaked for about 4 hours)

cashew butter

2. Rinse the nuts cleans

3. Spread in a single layer onto a dehydrator (or baking) sheet.

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4. Dehydrate nuts for 24 hours. If using an oven, set on the lowest setting and prop the door slightly open with a spoon to circulate air.

These nuts by themselves make a great snack or can be used to make other dishes! Blend them up to make a flour for cooking or simply add them to a tasty trail mix.

Despite the reduction of phytic acid after soaking, dehydrating, or fermenting, nuts and grains are still best eaten in between meals, which will improve digestion and absorption of other nutrients and minerals.

Now for the nut butter!

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1. Blend nuts in a food processor for about 15 minutes. Depending on the size of your food processor, you might want to do this in batches, which will take less time

cashew butter3

2. Occasionally scrape down the sides to make sure all the pulp is incorporated.

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3. Eventually the nut pulp will begin to form into a big ball. This ball will eventually break up and get creamy. Don't lose faith!! You'll know when the nut butter is done when it is creamy enough to mix or spread easily.

better cashew butter

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Homemade Nut Butter
Soak time: 4-8 hoursCook time: 24 hoursServings: about 2 cups butter

Ingredients:

4 c raw organic nuts
filtered water
1 Tbsp salt

Optional Add-Ins:

1 Tbsp coconut oil
1 tsp salt
1 Tbsp honey

Directions:

Add nuts to a glass container and cover with filtered water. Stir in 1 Tbsp salt. Soak overnight, or about 8 hours. (Cashews, however, only need to be soaked for about 4 hours)
Rinse the nuts cleans
Spread in a single layer onto a dehydrator (or baking) sheet.
Dehydrate nuts for 24 hours. If using an oven, set on the lowest setting and prop the door slightly open with a spoon to circulate air.
Blend nuts in a food processor for about 15 minutes. Depending on the size of your food processor, you might want to do this in batches, which will take less time
Occasionally scrape down the sides to make sure all the pulp is incorporated.
Eventually the nut pulp will begin to form into a big ball. This ball will eventually break up and get creamy. Don't lose faith!! You'll know when the nut butter is done when it is creamy enough to mix or spread easily.

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