Super Smooth Mixed Nut Butter
This liquid gold is perfect on fluffy chocolate pancakes or quite simply by the spoonful! This is the smoothest nut butter I’ve ever made, which is exactly what I love about it, but if you don’t like your nut butters quite as thin as this one, all you have to do is blend it for less time in the food processor. The longer it’s blended for, the closer to a liquid consistency it will get.
The recipe for the pancakes in the photos below can be found through the link above.
2 cups mixed nuts and seeds - I used walnuts, hazelnuts, blanched almonds, cashew nuts and sunflower seeds, all in roughly equal quantities.
1. Pre-heat your oven to 180C (fan) and line a baking tray with a baking sheet.
2. Spread the nuts out onto the tray and bake them in the oven for 8 minutes.
3. After the 8 minutes, turn the heat up to 200C (fan). Bake for a further 2-4 minutes but make sure they don’t burn (a tiny bit on a few of the nuts is okay).
4. Remove them from the oven and leave them to cool for approximately 20 minutes. If you skip this step and make the nut butter when the nuts are still warm or hot, it won’t work as well!
5. Blend the nuts and seeds together in a food processor. No need to add anything else, just have patience. Scrape down the sides occasionally if needed. This step should take about 5-10 minutes in total, depending on how thick or thin you want it to turn out. Leaving it to mix for longer will make it thinner/runnier.
6. Enjoy on pancakes, porridge, in smoothies, on toast or by the spoonful.