Guest guest Posted August 13, 2006 Report Share Posted August 13, 2006 > > I haven't seen a instructions on how to make your own nut butter. I didn't find pecan butter anywhere around here, so I want to make some. Does one just continue to process in the food processer past the meal or flour stage? Does any water, oil, ect. have to be added to it? Thanks. > Meleah > scd 05/06 > iel 3yrs., asd > Ethan 5yrs., Mark 1yr. > Using your food processor or your blender, you can turn almost any nut and some seeds into a " nut butter " . (seeds are for advanced people who have healed) Combine, in your processor or blender, 1 c. roasted nuts or seeds and 1T. + 1 t. of vegetable oil. Process at medium to high speed, scraping down the sides as needed. Blend til smooth or leave a little " chunky " . Be sure that you store in a tightly sealed container in the refrigerator. These nut butters will go rancid if left out too long. Warm to room temperature to spread. Makes about 1 c. Carol F. SCD 6 years, celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2010 Report Share Posted January 24, 2010 If you roast the nuts prior to throwing them in your MM or FP, it's supposed to make it more creamy. I haven't tried it yet, but believe it. Trader Joe's roasted almond butter is super creamy, whereas their raw almond butter still has some texture to it. Holly Crohn's SCD 12/01/08 > > I ran out of my almond butter so I tried a different way to make it. > This was more successful. I have a very old Osterizer blender (still > pretty powerful, they must have made them well back then) and newish > Miracle Mincer. > > OK, I decided to make pecan butter. I got out the MM and pecan meal, > figuring why start with nuts when I had meal? I whizzed that around > until it was finer, then added some almond oil and whizzed a bit > more. It sort of globbed together into a paste. I scraped it into a > pint canning jar. Did another batch the same way. Now I had maybe a > cup or so of this pasty stuff, added a few more dollops of almond oil > and put it on the blender. Several minutes in the blender (and one > opening up to scrape down) and voila!, it was pretty creamy! Not as > much as what I buy but a lot better than I've managed in either MM or > blender alone. It's runnier than I would like ideally so I will > start trying to figure out exactly how much oil I need. > > The downside: big cleanup with two appliances to take apart and wash. > Also, the blender blades required a trip to the bathroom to get the > sticky gook off with the Water Pik. Then clean off the > mirror. Cleanup took considerably longer than making it. > > I didn't seem to save notes awhile back when there was a discussion > of what's really the right thing for making good nut butter at > home. Vita Mix? Omega? Other choices? I may be about ready to do > something like that. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2010 Report Share Posted January 25, 2010 If you roast the nuts prior to throwing them in your MM or FP, it's supposed to make it more creamy. I haven't tried it yet, but believe it. Trader Joe's roasted almond butter is super creamy, whereas their raw almond butter still has some texture to it. Ah! Good idea. I should have thought of that because when I buy it I get roasted! I just thought the professionals had bigger processors. I will try roasting. Quote Link to comment Share on other sites More sharing options...
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