Roasted Almond, Cashew, And Pecan Nut Butter
This is the best nut butter you will ever have. It is delicious and healthy. In my house, we always have a jar on hand in the refrigerator. I like to spread it on a sprouted grain wrap with some pure-fruit spread. My husband puts it on sprouted grain crackers. My son likes it on a sandwich with sliced bananas. My daughter eats it with honey on a sandwich. And I think we all occasionally eat it right out of the jar on a spoon.
Mix all of the nuts and some flax seeds, chia seeds, and pure maple syrup in a bowl. Every one of the ingredients in this nut butter is good for your body and your energy level. Almonds are particularly nutritious. They are a good source of protein and really do give you energy. They are also gluten-free. Cashews are very rich in minerals and pecans are rich in anti-oxidants.
Chia seeds are a great add-in here. They taste nutty and are loaded with anti-oxidants, calcium, zinc, and fiber. I add them to shakes, soups, chili, and breadcrumbs. Try adding them into your diet.
Flax seeds add even more fiber to the nut butter. There is recent evidence that these tiny seeds can help prevent heart disease, stroke, cancer, and diabetes. Why wouldn’t you add them into anything you can?
Spread the mixture onto a parchment-lined baking sheet, and put it in the oven.
Put the roasted nut and seed mixture into a food processor.
Process until it becomes the consistency of nut butter.
Now add the vanilla, coconut oil and salt.
Whiz it up briefly again…
Enjoy your nut butter on bread, crackers, celery, carrots, …. or on a spoon!
Almond, Cashew, And Pecan Nut Butter
2 cups almonds (I always use raw, organic nuts of all types)
1 cup cashews
1 cup pecans
2 Tbs chia seeds
3 Tbs flax seeds
6 Tbs pure maple syrup
1 tsp vanilla extract
1-1/2 Tbs coconut oil
1/4 tsp salt
Preheat oven to 300 degrees.
Mix the nuts, seeds, and maple syrup in a bowl.
Line a baking sheet with parchment paper. Spread the nut mixture on this sheet. Bake 10 minutes. Stir nuts. Bake another 5 minutes. Remove from oven and let cool about 10 minutes.
Scrape the mixture into a food processor and process until it reaches the consistency of nut butter. This will take a little while and for the first 5 minutes or so, you will need to scrape the sides of the bowl several times. Eventually, it will thin out and liquify a bit. Turn off the processor when it looks like nut butter. Add the vanilla, coconut oil, and salt.
Process again until all of the ingredients are incorporated.
Store covered, in the refrigerator.
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