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Quirky Cooking

Nut Butter

QuirkyJo by QuirkyJo
September 27, 2010
in Breakfasts, Dairy Free, Dips, Egg Free, GAPS, Gluten Free, Grain Free, Lunchbox, Naturally Sweetened, Nuts, Snacks, Thermomix, Wholefood
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 Nut Butter - Quirky Cooking

Making your own nut butter is very simple and quick in the Thermomix, and best of all, it doesn’t contain any hydrogenated fat like popular peanut butter brands do.  

Here’s my basic recipe – you can change which nuts you use, and they can be either roasted or raw (or a mixture), depending on what you prefer.  You can also add roasted or raw seeds, like pepitas, sesame and sunflower seeds.  I usually use at least a handful of raw macadamias in my nut butter, as they are so oily that you often don’t need to add any extra oil.  I also add a little salt and Rapadura, which is optional.  (I don’t usually measure, but I’ve written down approximate measurements for those who want them.)

Note: You can find fine sea salt for this recipe in my online store here!

Nut Butter
2014-07-28 03:11:49
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Ingredients
  1. 250g almonds (activated, raw or roasted)
  2. 150g cashews (activated, raw or roasted)
  3. 50g macadamias (activated, raw or roasted)
  4. 1 tsp Rapadura or coconut sugar
  5. 1 tsp sea salt (or to taste)
  6. macadamia oil as needed
Instructions
  1. Place all the ingredients except oil in Thermomix bowl and mill 1 to 1.5 mins/speed 9.
  2. With blades spinning at speed 5, slowly add in some oil, mixing with spatula, until you reach texture desired. Blend speed 9 if needed.
Notes
  1. Any nuts can be used, and although activated nuts are best as they are easier to digest, you can use raw or roasted too.
  2. Different types of nuts need different amounts of oil, and raw will need more than roasted or activated. Just add oil until butter is smooth. Butter will thicken in the fridge, so make it a bit wetter than you want.
  3. Store in fridge.
By Quirky Cooking
Quirky Cooking https://www.quirkycooking.com.au/
Nut Butter - Quirky Cooking
 

Before oil is added . . . 

Nut Butter - Quirky Cooking
 

After oil is added.

Tags: breakfastnut butternutsSnacksspreadsThermomix
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Comments 44

  1. Anonymous says:
    11 years ago

    This is the yummiest nut butter ever. Does not last long enough in our house.

    Reply
  2. Jeanette says:
    11 years ago

    I have been wanting to make this for AGES but only just go around to it – yum!! Will be a regular in our house 🙂 Thanks again Jo

    Reply
  3. Jo Whitton says:
    11 years ago

    You’re welcome – glad you liked it! 🙂

    Reply
  4. [email protected] says:
    11 years ago

    Hey Jo, I made this nut butter – it’s divine! I didn’t have macadamias, so used some hazelnuts and added 20g of organic (untoasted)sesame oil. Turned out a treat! Can’t believe how simple it is in the thermomix. Thanks 🙂

    Reply
  5. Jo Whitton says:
    11 years ago

    That’s great Lesh! It’s fun to try all different combinations – sometimes I add sesame seeds/sunflower seeds/pepitas too! 🙂

    Reply
  6. Anonymous says:
    11 years ago

    I am onto my third batch, sensational and easy, thanks Jo.
    Serena

    Reply
  7. Lloyd Family says:
    10 years ago

    Could this be made using only sunflower seeds? We have a strict “no nuts” policy at school and I’m looking for a substitute for peanut butter to use in a snack recipe. What do you think?

    Reply
  8. Jo Whitton says:
    10 years ago

    I haven’t tried just sunflower seeds, but I don’t see why not – just roast them first for best flavour I would think, and adjust oil, salt and rapadura to taste. 🙂

    Reply
  9. Anonymous says:
    10 years ago

    Sounds lovely. Does nut butter need to be placed in frig?

    Reply
  10. Jo Whitton says:
    10 years ago

    I usually keep mine in the fridge, but it would probably be okay out of the fridge if the weather’s not too hot. 🙂

    Reply
  11. kristine says:
    10 years ago

    Can you please advise how long this lasts for many thanks

    Reply
  12. Anonymous says:
    10 years ago

    how do you print or save the recipie from this blog?

    You have gsuch great idas and I would love to keep some for latter.

    Reply
  13. Jo Whitton says:
    10 years ago

    Kristine, this will last for weeks in the fridge, no problem 🙂

    Anon, to print the recipes, open the recipe you want, then click on the ‘Print’ button (green) on the right hand side of the blog. You can delete photos and chit chat if you like just by clicking on them in the print window.

    Jo 🙂

    Reply
  14. Anonymous says:
    9 years ago

    Hi Jo, I can’t have cashews 🙁 what’s the best replacement nut for that element in your opinion? How about Brazil nuts?? Thanks Lauren 🙂

    Reply
  15. Shaughn says:
    9 years ago

    Hi Jo, is it possible to use nuts that have been soaked or best to use dry nuts? Thanks! Shaughn. 🙂

    Reply
    • diane says:
      7 years ago

      I’m ask wondering if the soaked ( not dried ) can be used for this recipe ?
      Thank you

      Reply
      • QuirkyJo says:
        7 years ago

        You would need to dry them really well after soaking or they won’t blend into a nut butter, they’ll just be wet and sludgey.

        Reply
  16. nessie says:
    9 years ago

    Just made this using dry roasted almonds & raw cashews/macadamias & caster sugar. Nice brown colour, no oil needed & delicious! Even my fussy 4 y old said he ‘loves this!’ And wanted 2nds 😉 in them made a banana smoothie with nut better residue, have a lovely nutty flavour to smoothie 😉

    Reply
  17. Claire says:
    9 years ago

    Hi Jo, made tonight with almonds, cashews and walnuts plus chia seeds, salt and little olive oil. Yum! Thx, Claire

    Reply
  18. Susie Q says:
    9 years ago

    This is simply amazing! I think I could eat the entire container with a spoon! Thanks for the recipe. Thermomum sent me. 🙂

    Reply
  19. Anonymous says:
    8 years ago

    Thank you Jo, this nut butter is yummmmmyyy 🙂 I’m very new to the Thermie and was just wondering, if I really could have let it run for 1,5 mins on speed 9? I was afraid of damaging something (motor?), so I turn it on and off…love, Monika

    Reply
  20. Jacqui H says:
    8 years ago

    Just made this – wonderful, will never buy nut butter again 😀
    Another thing I can do with the thermomix – just got it a few months ago and still learning. We have dairy allergies and family members with Coeliac disease. Your blog has been so helpful, especially with healthy, allergy-friendly recipes and ideas. Thank you so much Jo. Eagerly awaiting the release of your recipe book!

    Reply
  21. Anonymous says:
    8 years ago

    Hi Jo, my kids have a cashew allergy what can you substitute for the cashews?
    Thanks Mel

    Reply
  22. Leanne says:
    8 years ago

    This nut butter is so Moorish – love it and will be making it regularly!!

    Reply
  23. Pingback: Dairy Free Raw Chocolate | Quirky Cooking
  24. Tessa says:
    7 years ago

    How long does this last in the fridge?

    Reply
  25. Nicola says:
    7 years ago

    Hi Jo,
    Can I substitute the macadamia oil for something else? I’m highly allergic to macadamia nuts. Which oil would you suggest?
    Thanks ????

    Reply
    • QuirkyJo says:
      7 years ago

      You could use almond oil or light olive oil, or avocado oil 🙂

      Reply
  26. Naina says:
    7 years ago

    Hi
    Tried this and it appears to have worked but tastes more of oil than of nuts. Have I give wrong somewhere?
    Thanks
    NB

    Reply
  27. Frederick says:
    7 years ago

    I appreciate, cause I found just what I was looking for. You’ve ended my four day long hunt! God Bless you man. Have a great day. Bye

    Reply
  28. Tennielle says:
    6 years ago

    So simple, so delicious. Thank you for a fabulous recipe 😀

    Reply
  29. Karl says:
    6 years ago

    A snacking recommendation in Stu Mittleman’s book Slow Burn, was celery with almond butter. This is my first butter I’ve made! So stoked to have great snacks for work tomorrow! Many thanks 😀 😀

    Reply
  30. Angie says:
    6 years ago

    Can I use any other oil ie coconut or olive oil?

    Reply
  31. Pingback: Staples day | beinghenrysmum
  32. Tena says:
    6 years ago

    Just wondering. It says to mill for 1 to 15 minutes. Is that right? Is it 1-5 minutes? TIA

    Reply
  33. Barb says:
    5 years ago

    How do add oil, speed 5 and use spatula at the same time?

    Reply
    • QuirkyJo says:
      5 years ago

      Just tip the oil in, then blend while mixing with spatula. 🙂

      Reply
  34. Paula says:
    4 years ago

    What can I use instead of Macadamia oil as I dont have any?

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Paula! 🙂 You can use almond, mild-flavoured olive oil or even avocado oil instead. xx

      Reply
  35. Anne says:
    3 years ago

    Awesome recipe. I had to substitute sugar for maple syrup, but great result. Thank you.

    Reply
  36. plenty of fish dating site says:
    3 years ago

    Hey very nice blog!

    Reply
  37. Kobe says:
    3 years ago

    Thank you – I have tried alternative recipes, in an attempt to get my kids off the store bought revolting stuff – and my 4yo did not even bat an eyelid when I served this….. Thank you!!

    Reply
    • QuirkyJo says:
      2 years ago

      Wooo!!

      Reply
  38. Pingback: Almond Butter Choc Chip Cookies - Quirky Cooking

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Some versions have a layer of cream cheese spread over the pastry under the grapefruit and jelly, to protect the crust from getting soggy, and this also acts as a creamy foil to the tangy fruit and crunchy crust. I love it best this way - I use cream cheese or labne, or I make cashew cream cheese for a dairy-free version. The traditional accompaniment is a big dollop of fresh whipped cream (which is always sweetened in Texas, but I prefer it unsweetened), or use coconut cream if you’re avoiding dairy. And don't panic filleting the grapefruit - once you get the hang of it, it's quite easy. And if your pieces turn out a little mangled and messy, don't worry, it will taste just as amazing!

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PS My meal plan for the week is at the end - links are in my newsletter sent out on Monday. ❤️

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Did you know you can get my cookbooks at your loca Did you know you can get my cookbooks at your local Source Bulk Foods store? 🎉🎉🎉

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The simplest and most effective way to reclaim our health, and improve the health of our families and the world around us, is to embrace nutrient-dense whole foods; the traditional foods that have nourished humans for thousands of years.This invaluable guide from Quirky Cooking's Jo Whitton provides all the information you need to transform the way you look at food. Packed with easy-to-follow and nutritious recipes, with practical advice from integrative nutritionist and GAPS practitioner Elyse Comerford, the gentle, step-by-step approach used in this book will have you cooking fresh, delicious and easily digested whole foods you and your family will love. Inside you'll find:
🌱Over 140 gut-loving recipes that are completely free from grains, gluten and refined sugar
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Exciting news!! @elysenutritionist and I are hosti Exciting news!! @elysenutritionist and I are hosting an ‘Open Fire Feast’ at @thebarnretreat on July 28th! 🎉🎉 It’s like a half day, outdoor feast + gut health retreat, with amazing chefs @pipsplate, and @walfoster of @naturalicecreamaustralia!! 😍🎉🎉 

We will be savouring every mouthful of locally-sourced produce as we watch the food being prepared over the open fire, with multiple courses culminating in a gourmet, cultured-ice cream dessert. 

@elysenutritionist and I will be sharing our health wisdom between courses and talking though the process as the food is being prepared, with cooking demonstrations and harvesting of honey and some local produce on site. 

Tap on link in my bio for details and to book your spot!

{This is an exclusive event with only 40 tickets available.}

https://www.quirkycooking.com.au/2022/06/open-fire-feast-event/

Photos by @jesskearney_ and @ellibyrne 📷 

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So, did you see my latest podcast video showing ho So, did you see my latest podcast video showing how I meal plan to use up the produce I have on hand each week? 😃🍋🥒🥑🥕🍌🥦 Here’s my lunch today, with some of the produce & ideas shown in the video… 

- baked sweet potatoes (I bake a few whole in their skins & keep in the fridge to add to meals), sliced & pan-fried in ghee with homemade butter (from cream that was nearly out of date & needing to be used), sprinkled with the a sesame seed/nigella seed spice blend (Everything Bagel Blend by @gewurzhaus)

- a cheat’s version of pickled beetroot (boiled, sliced, drizzled with apple cider vinegar and stored in the fridge for up to a couple of weeks)

- smoky baba ghanouj on the side (I had SO many eggplants & my sister made this with some of them) - recipe in Life-Changing Food

- homemade sauerkraut (I always have jars of kraut & fermented veggies in the fridge - such a great way to preserve an abundance of veggies, & so good for your gut!!) - recipes in Simple, Healing Food

An inexpensive and delicious meal using locally grown, in season, pesticide-free produce from my CSA box ❤️

Need some inspiration to help you use up the produce in your fridge? Check out my latest podcast, do a “fridge audit”, make a list of ideas, plan your meals for the week, and save yourself some money!!

Watch on my Quirky Cooking YouTube channel, or listen via Quirky Cooking Chats on your podcast app. ⭐️⭐️⭐️⭐️⭐️

#lunch #wholefood #justeatrealfood #useitup #reducefoodwaste #reducewaste #cooking #veggies #locallygrown #seasonal #eatseasonal #localfood #fnqfood #pesticidefree #csa #communitysupportedagriculture #simplefood #foodismedicine #quirkycooking #jowhitton #recipes #moneysaver #mealplan
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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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