Re: Making Coconut Butter vs. Nut Butters

February 27, 2012

I'm printing this out and putting on my refrigerator. Thanks to this group, I'm

going to have to get a bigger refrigerator if I keep doing that. LOL! Seriously,

this is great information.

Regarding the coconut cream, that is processed in the wet container -- right?

Many thanks, as always,

>

> Just wanted to post this to add to:

> Links > 1 -RECIPES > Coconut Butter Info. and Recipes

>

/links/Recipe_Links_00129\

8558025/Coconut_Butter_Info__and_Recipes_001327151665/

>

> Coconut Butter and Nut Butters are made pretty much the same way, except that

coconut flakes really compress and you can start out with 5-7 cups of dried

coconut flakes, where that would be WAY too much nuts for nut butter. Another

way they are different is that I find it easy to add coconut oil to dry batches

of coconut flakes that get crumbly, but are having a hard time getting smooth

and creamy. You could do the same thing with nut butters, but a lot of people

don't have a good matching oil (like almond oil for almond butter) on hand to

add...

>

> For nut butters I'd start with the following amounts as guidelines…

>

> 3 cups of raw almonds (these are never still raw after processing into almond

butter - they get too hot during the process of making almond butter - and for

newbies, almost always require added oil)

> 3.5 cups of roasted almonds (as long as they aren't dry roasted)

> 3.5 cups of cashews

> 4 cups of peanuts

> 4 cups of mixed nuts (the kind you buy in the store with or w/out peanuts)

> 3.5-4 cups of Almond/Pecan mix (one of my favorite mixes :-) I roast my own.

>

> How to roast nuts at home (I love to do this)

>

http://www.google.com/search?client=safari & rls=en & q=how+to+roast+nuts & ie=UTF-8 & o\

e=UTF-8

>

> I pre-heat the oven to 350°, put the nuts in a zip lock bag, add enough

coconut oil to coat them, and SOMETIMES add flavorings like cocoa powder and

powdered stevia (you could use sugar or your favorite sugar substitute) or

cinnamon and stevia (or your sugar substitute) or sea salt or sea salt and

spices (like Blend It Up Southwest spice, or Blend It Up Thai Spice, or Italian

Spice etc.) or nutritional yeast flakes - the options are truly endless… I

squish the nuts around in the bag to get them coated with the oil (and any

additives if there are any) then I spread them out on a cookie sheet (I cover

with parchment because I don't like cleaning cookie sheets :-) and roast for 15

minutes.

>

> Blessings,

> Lea Ann Savage

> Satellite Beach, FL

> (321) 773-7088 (home)

> (321-961-9219 (cell)

> www.VitamixLady.com

> www..com

> <))><

>

February 27, 2012

Hi,

Just curious...do you sprout your almonds first to remove the inhibitor then

roast?

I do love to sprout them a little. To me they seem a bit sweeter.

If you do sprout them first, would you let them air dry a bit before adding the

oil and seasoning?

So many spices, so little time! LOL

Sherri

> >

> > I pre-heat the oven to 350°, put the nuts in a zip lock bag, add enough