I’ve always wanted to learn how to make my own nut butter.
After learning about lectins, and all their varieties from the likes of books such as The Plant Paradox, I finally knew WHY I liked nut butter.
I always went with organic peanut butter in the past – skipping the “rapeseed oil” is what I always informed whoever I happened to be shopping with that day.. “gotta avoid the rapeseed oils.”
Well, now I know all about lectins, the good, the bad, and more importantly, how gluten is just one of many we need to look out for.
Peanuts are one of those warning list foods – and for many, they cause a lot of problems, like rheumatoid arthritis, something someone like me battling sports injuries here and there my whole life would love to avoid.
So what I did was I googled how to make nut butter. A Wellness Mama article popped up on page 1 and I gave her blog post a quick read before seeing how easy it is. She gave the option to roast, which I skipped. Instead, I just dehydrated till they were parched and dry as can be under a tropical sun, and then went on with it.
Homemade Nut Butter Attempt #1
I give it a rating of 5/10 – it would be an 8 or 9 if I hadn’t over salted it.
I started off with almonds and walnuts. I also had goji berries and figured these can add a nice touch to the nut butter.
I also had goji berries in the fridge and figured these can add a nice touch to the nut butter.
I washed them and then soaked the mix of walnuts, almonds and goji berries overnight. The soak included a couple generous pinches of salt.
Soaking the almonds and walnuts reduces their phytic acid content. Even better if the water is warm. Just add some sea salt or Himalayan salt to the water for the overnight nut soak.
This picture above is what they looked like once they were fully dehydrated.
I didn’t want to use moldy nuts as that would be horrible for various health reasons, but after dehydrating them in a bit of an old-school way (on a bamboo tray dehydrator), it was time to make the nut butter.
I didn’t want to use moldy nuts as that would be horrible for various reasons not needing to go into at the moment, but after dehydrating them the old school way (on a bamboo tray full of holes meant to dehydrate), it was time to make the nut butter.
And here is where the problem came in.
I used a high-powered blender.
I’m not sure what’s the best tool yet to create homemade nut butter or almond butter, but I know for a fact it’s not a high-powered blender.
The problem with high-powered blenders is that the dehydrated nuts get stuck to the sides and the blade just spins and spins.
You have to continuously push the nuts back inwards and this gets annoying.
I was following general guidelines I’ve heard about making nut butters..
- add some oil
So I busted out the olive oil and added 2 tablespoons before the very first blend cycle.
When it kept getting stuck and looked too dry still, I added 2 more tablespoons.
So, 4 tablespoons in total.
You can definitely taste the olive oil in the final product, although it’s not too bad.
You taste the nuts, too (yeah I know haha).
Although I think if I had used something other than a high-powered blender, then I could have used less oil.
And if I would have remembered that I soaked the nuts with water and salt, then I wouldn’t have added this much additional pink Himalayan to it because the final product was just a bit too salty.
Being on a keto diet most days of the week, I tend to eat a lot of salt. I must, because I excrete a lot of it. Therefore, I drink a lot of water and it usually has salt in it and I also try to get some IR light before drinking it too. That’s another subject.
I must eat a lot of salt – up to 4 grams per day because I excrete a lot of it when I’m in nutritional ketosis. Therefore, I drink a lot of water and it usually has Himalayan salt in it.
I also hit my salted water with IR light, but that’s another subject, a biohacking type one for another post.
My love of salt tampered the final product of my first nut butter attempt, but still, I actually liked the flavor of the outcome.
So my DSLR camera doesn’t do the fancy autofocus, and the dial to focus is jammed up. This makes focusing even more of an art for a very amateur photographer using my Nikon DSLR.
Therefore, because I didn’t want to take a million photos and sift through to find the one or 2 good ones, I just took a few shots at different angles and decided close enough is good enough (focused shots) – hence the unfocused and overexposed nut butter.
I’ll get better at it, or a better lens pretty soon here:)
The recipe I will refine.
This one was good, but it can get even better.
Keep an eye out for future nut butter renditions, as I am determined to get the process down to make it better and better.
Why buy pricey organic nut butters each week when you can make them at home? One good reason… they’re not easy to make. At least not with a high-powered blender. • This is my first attempt at a homemade nut butter and I rate it a 4/10 in total nut butter factors. • Taste-wise, it wasn’t bad. Too salty, but not too bad at all. And I know it’s not full of rapeseed oil. • I soaked them overnight and added salt as this helps rid some of the nutrient absorption blocking phytic acids raw nuts have, before then hydrating them the old fashioned way, with a bamboo dehydrator sheet and some tropical sunshine – then I attempted the “nut butter”creation. • It has almonds, walnuts, some goji berries, Himalayan salt and extra virgin olive oil. It looks like I used no oil though ? • There must be a better tool for making nut butter than a high powered blender? • #NutritionAdventures #nutbutter #almondbutter #walnuts #gojiberries #healthynuts #couldbebetter
Food processor sounds so boring, but I will try it out.
And here she is… my very first attempt at nut butter.
This was the best shot of the three I took at this angle with my Nikon (thank my sticky lens and sticky fingers too probably for the artistic, “unfocused look”)
The Walnut, Almond, Goji Berry “peanut butter” alternative in all its glory…
A very crunchy, salty, and delicious homemade nut butter.
Read above if you want to see how I truly feel about this one. It was my first attempt at homemade nut butter, and although it was a success, there will be refinements made in the future.
Overall it was a good little blend of nuts and goji. Next time I will try with a few dates instead of the goji.
- Walnuts, 1 handful
- Almonds, 2 handfuls
- Goji Berries, 1 handful
- Extra Virgin Olive Oil, 4 tablespoons
- Himalayan Salt, 2 grams
- Soak the nuts overnight after rinsing them through.
- Use salt int he water to soak, and preferably warmish water
- Dehydrate the nuts fully before making the nut butter
- Put nuts in a high-powered blender (note: this is not the best tool for the job) once fully dehydrated
- Blend at medium speed and add in bits of oil at a time
- Keep pushing the ingredients back into the middle, over the blade, and blend some more
- In time, after you get tired of pushing the ingredients in the middle over and over again, you may stop and just see what the end result is.
- I liked this one a lot, BUT it was too salty and I had 1 or 2 tablespoons too much olive oil. Try to make with less oil and use salt to your taste preference.
I prefer to dehydrate naturally as an oven can affect the omega-6 to 3 ratios within the nuts unfavorably.
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