Nut butter

I recently received my dividend check in the mail from New Pioneer.  I knew I would likely regret it, but I could not resist doing the math to see how much I spent there over the last year.  Yeah, could have survived without knowing that information.  BUT, will it affect future purchases?  Not likely.  John always tells me I should only be buying things that are investments.  I argue that everything I buy there is an investment.  He isn't entirely convinced, but knows he needs to keep his opinions to himself about certain things!

Of all my purchases at the co-op, I think I may spend the most on their fresh ground nut butters, as well as the nuts in bulk.  Naturally, I've been putting these nuts to good use, with the help of my food processor, whose permanent home these days has become the counter.  I have experimented with several combinations and have found that it is hard to mess it up.  My favorite part about making my own nut butter is eating it just minutes out of the oven when it's still warm. 

Here is a basic recipe that anyone would love.  

1 cup nuts/seeds (I used 1/2 cup raw almonds, 1/4 cup raw cashews and 1/4 salted pepitas)
1 T chia seeds
1/2 T sunflower oil
1.5 T maple syrup
1 t vanilla
additional 1/2 T sunflower oil

Mix nuts and seeds together and drizzle with the oil.  Roast on a cookie sheet at 300 degrees for about 20 minutes. 

Process the roasted nuts for a couple of minutes and add the maple syrup, vanilla and oil.  It takes about 10 minutes (and a lot of patience) to get the right consistency.


I stored it in the refrigerator for the two whole days it lasted.