Читать книгу The Nut Butter Cookbook - Heather Thomas - Страница 10

VEGAN OPTION

HOMEMADE PEANUT BUTTER

Nothing compares with the natural goodness of homemade peanut butter, whether it’s smooth and creamy or crunchy and nutty. This recipe shows you how you can adapt it to make either version, and it’s a lot easier than you think.

MAKES 500G (1LB 2OZ)

PREP 10–15 MINUTES

COOK 10–15 MINUTES

500g (1lb 2oz/3½ cups) shelled raw peanuts

1 tbsp sunflower, vegetable or peanut (groundnut) oil

1–2 tbsp clear honey or agave syrup (optional)

sea salt (optional)

Preheat the oven to 180°C (160°C fan)/350°F/gas 4.

Put the nuts on a large baking tray (cookie sheet), spreading them out in a single layer, and roast for about 10–15 minutes until golden brown and fragrant. Remove from the oven and set aside to cool.

When the nuts are completely cold, blitz them in a food processor until they are coarse and gritty. At this stage you can remove some if you prefer a crunchy rather than a smooth, creamy texture.

Add the oil through the feed tube and keep blitzing, stopping occasionally to scrape down the sides of the processor bowl, until the nuts release their oils and you have a moist, creamy textured paste. Stir in the coarsely ground nuts, if you removed them earlier, together with salt and honey or agave, to taste (if using).

Store in a sterilized 500g (1lb 2oz) glass jar with a screw-top lid or a Mason jar and keep in the fridge for 1–2 months.

ALMOND, CASHEW AND MACADAMIA BUTTERS

To make cashew butter and almond butter or more unusual butters, such as hazelnut, walnut, macadamia nut, pecan or Brazil nut, follow the basic recipe above for peanut butter, adding salt and honey to taste. Roast and grind the nuts in exactly the same way until you have a creamy paste. If wished, you can use a combination of different nuts.

NUT AND SEED COMBO BUTTERS

For a more nutritious and crunchy paste, try blitzing the nuts with edible seeds, such as unsalted raw sunflower, sesame, chia, flax or pumpkin seeds.

Tip: To sterilize the jar, wash it in warm, soapy water, then rinse thoroughly. Put the jar and lid on a baking tray (cookie sheet) and leave in a low oven at 120°C (100°C fan)/the lowest gas mark for at least 30 minutes until completely dry. If you’re using a Mason or Kilner jar, remove the rubber seal and wash separately in boiling water.