Makes 1/2 cup of butter.
20 minute bake & prep time.
Nuts and nut butter are expensive items to buy off the shelves, but they are an important food group to include in your daily diet. Heart healthy fats, plant protein, and dietary fiber packaged into the perfect spread for your whole grain toast or pancakes.
This DIY is easily made in 20 minutes at home, at a lower cost if you buy your raw nuts in bulk. Remember to store them in the refrigerator for optimal freshness and a longer lifespan, to make this butter on an as-needed basis.
- 100g raw almonds
- 50g raw pecans
- 50g raw cashews
- 1/4 tsp cinnamon
- 2 tbsp. avocado or extra-virgin olive oil
- Place the nuts on a baking sheet and roast at 350*F for 10 minutes. Watch closely so they don’t burn.
- Let the nuts cool slightly, then transfer to a blender or food processor. Add cinnamon and oil. Blend at high speed until a butter consistency is reached.
- Pour into a glass jar and store in the fridge for 2 weeks. Makes about 1/2 cup.
Note: I use a Ninja single serve blender for this. If using a larger blender, you may find it easier for blending to double the recipe.
While I love this trio for spreads, I sub out 200g of almonds for single blend to use in baked goods such as cookies, energy bites, or crispy treats.
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