Sprouts Nut & Seed Butter
Makes 2 cups
- 2-3 large pinches sea salt
- 4 cups of nuts and seeds. This can be one kind of nut or seed or a mix e.g. 1 cup of each of the following cashews, almonds, brazil nuts and sunflower seeds. Pictured above is nut butter made with peanuts and salt.
If you are using natural nuts and seeds, roast the nuts together with the salt at 150°C for about 10-12 minutes. If you are using seeds, just add them in to toast for the last 5 or so minutes. Alternatively, if you are using store bought dry roasted nuts, they can go straight into the food processor.
Transfer the roasted nuts/seeds to a food processor. If you would like the nut butter to be crunchy, pulse the mix and remove a portion to a bowl. Add the salt and run the processor for another 10 or so minutes, depending on the strength of your processor, stopping to scrape down the sides when the mixture gets stuck.
Once creamy, taste and add more salt if required. Transfer to clean glass jars. The nut butter should last for a few weeks in the fridge.