Homemade Almond Walnut Butter
Everyone loves a delicious bit of nut butter (sorry allergy-havers), whether it be peanut, cashew, or a mix of a few! And by making it at home, you can leave out all the added sugars, oils, and preservatives, while saving a fortune compared to the expensive store bought varieties. This homemade version is an incredibly simple way to customize your own flavor of spread, making it perfect slathered on a pancake, dolloped unto a bowl of oatmeal, or as a filling in some delicious Chocolate Nut Butter Cups.
Homemade Almond Walnut Butter’s Environmental Benefits
Purchasing items in bulk, such as nuts, cuts down on excess packaging going into landfills or oceans, especially when using Reusable Bulk Bin Bags
Palm oil is a common ingredient in many store-bought peanut and other nut butters, which is one of the major causes of rainforest deforestation, this homemade version is PALM OIL FREE
The sugar industry has a huge impact on the environment, as excessive water and harmful chemicals are often used to grow sugar cane, which leads to habitat loss and environmental contamination and degradation, this recipe is completely SUGAR FREE
Homemade Almond Walnut Butter
Total Time: 20 minutes
Makes 3/4 Cup
Ingredients:
- ½ cup Almonds
- ½ cup Walnuts
- Pinch of Salt
Optional:
- 3 tsp Maple Syrup or Agave (see notes)
- 1 tsp Cinnamon
- 1/4 cup Chopped Nuts
Instructions:
1. ROAST: Preheat the oven to 325°F. Place a Reusable Silicone Baking Mat onto a baking pan, and spread on the walnuts and almonds. Toast the nuts in the oven for 10 minutes so they become slightly softer and golden, keeping an eye on them the last few minutes to ensure that they don’t burn. Take them out and allow them to cool for 5 minutes.
2. BLEND: Transfer the toasted nuts into the bowl of a food processor or high speed blender and begin blending. Scrape down the sides to make sure everything is being blended evenly, and continue processing until the nuts release their natural oils and reach a butter-like consistency. This typically takes around 3-5 minutes, but can take up to 20 minutes. Be patient as the nut butter will eventually get there.
3. ENJOY: After the nuts have reached a smooth and creamy consistency, add in a pinch of salt and blend once more. At this point, you can taste the nut butter and add in any additional flavorings that you would like, or just leave it as is. Transfer the nut butter to a bowl or jar, cover with an airtight lid like a Reusable Silicone Bowl Cover, and store in the fridge for up to 2 weeks.
Notes:
Mix Up the Nuts — You can combine just about any type of nuts together to tailor this recipe to fit your liking. Add in some cashews or pecans to change up the flavors, or substitute one nut for another depending your pantry supply. Adding in Liquids — While pouring in some maple syrup or agave with give the nut butter a sweeter flavor, it will change the overall consistency of the butter. The sweeteners will make the oil-based nut butter tense up when combined, so it may not be as creamy but will still be delicious!
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