NUT BUTTERS

BRAZILIAN CASHEW NUT BUTTER

INGREDIENTS

1 Cup Brazil Nuts

1 Cup Cashew Nuts

Pinch of Himalayan Pink Salt

Optional

1 Teaspoon Cinnamon

1 Teaspoon Maca

2 Teaspoons Golden Linseeds

2 Teaspoons Chia Seeds

1 Teaspoon Coconut Blossom Nectar (or natural sweetener of choice)

INSTRUCTIONS

Blend all the nuts together in your blender, along with the chia or golden linseeds, if using. Depending on the power of your blender, it could take between 2-6 minutes to get a really smooth nut butter. Scrape down the sides of your blender and stir the mixture if it is being stubborn and not forming a paste. Add a little melted coconut oil or olive oil to help it along, although this will alter the flavour a little. When a paste is beginning to form, add your spices or sweeteners of choice, if using, and continue to blend. I love adding golden linseeds to this recipe as it adds a unique flavour and they remain quite crunchy. Continue to blend until the nuts have formed a smooth paste and everything is completely combined.

Serve beside a dollop of coconut yoghurt, fresh berries and your Qnola of choice, or enjoy as a snack, with fresh blueberries and dry Qnola.

Store in an airtight container in the fridge.

 

Recipe by Danielle Copperman.

 


SALTED CARAMEL ALMOND AND CHIA BUTTER

INGREDIENTS

2 Cups Raw or Roasted Almonds (you can use any nuts of choice)

1 Tablespoon Coconut Oil, melted

Handful Medjool Dates, pitted

1/4 Teaspoon Himalayan Pink Salt

2 Tablespoons Chia Seeds

Optional

1/2 Teaspoon Tamari

1 Teaspoon Cinnamon

1/2 Teaspoon Lucuma Powder


INSTRUCTIONS

Place the dates into a blender and add 2 tablespoons of water, along with the coconut oil. Blend on the highest speed until a paste begins to form. Pour and scrape the mixture into a bowl, set aside, rinse the blender, dry it, and fill it with the almonds. Blend on the highest speed for 2-3 minutes until the nuts come together and begin to form a paste themselves. Add the salt and chia seeds along with any added flavours you desire. Blend again and when the mixture begins to turn smooth, add the date paste. Blend again until everything is combined and smooth.

This nut butter is a lot sweeter than most, and i really like it with the Ginger and Goji Berry Qnola or the Cacao Qnola, as both the ginger and the cacao sort of balance out the sweetness, and the flavours go really well together.

Store in an airtight container in the fridge.



Recipe by Danielle Copperman.