Re: almond butter

[Guest guest]

Eileen,

I am hazarding a guess here, but I think we are miscommunicating here. Don't

think 'raw' like 'raw' versus 'cooked' vegetables. Nuts that are considered

'raw'/natural/plain are those not toasted/roasted or 'blanched'. Those

roasted/toasted ones will usually have some sort of added starch, salt and

possibly sugar/honey, but not always, and are usually sold as a snacky food (and

are illegal). On SCD, the nuts we use to make nut flours, nut butters and baked

goods, are 'raw' nuts. If the nuts normally have a skin (like hazelnuts &

almonds among others), they can be 'blanched' so that the skins can easily be

removed. To make things more complicated some manufacturers will roast/toast

the nuts before making nut butter. If they do, one might want to check if there

was starch added to them for the roasting/toasting process. If the manufacturer

doesn't mention roasted/toasted on the label, there is a good chance that 'raw'

and/or 'blanched' nuts were used. You would probably be able to taste it anyway

as roasting/toasting will enhance/change the flavor of the nut a bit making a

stronger flavor. Most often you will see toasting with peanuts, cashews, sesame

seeds, hazelnuts, and almond slivers.

I am afraid I may have made things more confusing and in a very long winded way!

; ) I use cashews often and it isn't easy to find them in regular grocery

stores where I lived and when I do it is usually as a mix and/or roasted with

added salt and such. So I made the distinction of 'raw' in my recipe to be

clear.

Sorry!

Amelia

>

> eventually, when i get to it ...i'm going to try trader joe's almond butter -

I lived off it pre-scd -but now I need to switch to the raw one right???

> thanks Eileen

>