Nut & Seed Butter

First of all, we’re pretty exited about our new layout and we hope you like it, too. We’ve been wanting to make some changes on the blog for a while as we wanted to create space for some new features, and we really think we succeeded with this new design. First up is a new category called “The Pantry”. This is a category very close to our hearts. It’ll be filled with all the basic recipes we use the most in our everyday cooking; Everything from nut milk and pesto to sour-dough bread and kombucha.

To kick off this new category we’re sharing a recipe for the thing we’re probably making the most: The Nut & Seed Butter. We always keep a jar of these babies in our pantry. By doing so, we’re always able to whip up a dessert in just a few seconds, or add a teaspoon of it to our porridge in the morning for extra proteins and healthy fats. We also use it in cakes, or as a simple spread on a slice of bread. It’s even the main ingredient in a recipe we’re going to share very soon; a healthier nutella! Needless to say, this is one of the basic recipes every food-lover must know!

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In order to succeed in making a creamy and smooth nut and seed butter you’ll need a powerful food processor. We use a Magimix 5200 XL and it does an amazing job. Regardless of brand, you’ll need a machine powerful enough to process at high speed for at least 10 minutes. Depending on the type of nuts and seeds you use, the processing time may be longer or shorter.

Nut knowledge

The recipe below features an almond butter, but you can make nut and seed butter from basically any kind of nuts and seeds, or a mix.

We add a pinch of sea salt to enhance the flavours. If you want a sweeter butter you may add a bit of maple syrup or honey. Adding different kinds of spices like vanilla, cinnamon, nutmeg, cardamom, and turmeric is really delicious, too.  Using just sesame seeds will get you a delicious home-made tahini in no time; Or you could whizz up some hazelnuts and you’d have the perfect base for some real-deal-nutella. Just let your imagination run wild and you’ll find your new favourite butter.

To prepare the nuts or seeds we recommend roasting the nuts and seeds in the oven for 12-15 minutes at 150 C / 300 F to release their fats and enhance the flavour. Roasting the nuts and seeds will also make them way easier to process into a smooth butter. However, make sure you set an alarm as over-roasting the nuts and seeds will oxidise the fats, making the butter ‘less healthy’.

When processing the nuts and/or seeds they’ll will be transformed into a fine flour at first. After a few minutes the flour will begin to ‘clump’, and after another few minutes it’ll turn into a more creamy consistency. Make sure to scrape down the sides whenever necessary, and keep processing until the butter is rich and creamy. This process will will take 10-20 minutes depending on the nuts and seeds as well as your machinery.



Almond Butter

(Makes approx. 2 cups / 500 ml)

4 cups / 1 litre / 560 g almonds
A pinch of sea salt

Preheat the oven to 150 C / 300 F. Transfer the almonds to a baking tray and roast for 12-15 minutes until they are lightly brown.

Let the almonds cool.

Transfer the almonds and salt to your food processor and process until you have a creamy almond butter. Scrape the sides down when necessary.

Store the almond butter in a glass jar in the fridge.

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