- 3 cups unsalted almonds (or 1½ cup salted & 1½ cup unsalted) good source of fiber, healthy fats & a source of plant based protein
- 1 cup unsalted sunflower kernels excellent source of vitamin E & great source of copper and vitamin B1 (thiamin)
- ¼ cup dried cranberries or raisins
- Optional: cinnamon, ginger, nutmeg
Before I became a homemade nut butter fanatic, I watched the instructional how-to video to become familiar with my blenders capabilities. If this is your first time attempting homemade nut butters, I recommend you do the same!
- Lightly toast nuts/seeds in oven at 350 degrees for 5-10 minutes, until warm to touch, but not hot
- Add almonds, sunflower kernels and any spices into high-speed blender container (I use a Vitamix) and place the lid.
- Select variable 1.
- Turn machine on and slowly increase speed to variable 10, then flip switch to high setting.
- Use the tamper to press the ingredients into the blades, pressing from each other four corners of the container.
- Continue tamping until nut butter reaches desired consistency. If motor begins making a laboring noise, stop the blender and let rest, resume after 2-5 minutes.
- You can either manually mix in dried fruit or add and “stir” using blender
- Store in a recycled glass jar, mason jar or other airtight container, lick remnants from spatula and enjoy!
Note: This recipe can be made in a food processor or other high-speed blender, however consistency of end product may vary. Look into your blender’s capabilities before attempting to ensure you do not burn out your motor.
- Makes 16 servings · Serving size: 2 Tbsp
- 185 calories
- 8 g carb
- 16 g fat
- 6 g pro
Resources: Vitamix.com · USDA Food & Nutrient Database
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