What's better than cashew butter? cashew butter with maple and vanilla of course! Have you tried the nut butters on the market at the moment with added honey and chia seeds or other bits and pieces, they're so delicious but pretty pricey! I used to always buy nut butter but now there's nothing more satisfying than making my own.
So you're probably all wondering what the secret ingredient is to this nut butter that makes it so special. Its not only the secret ingredient but the process, well there is one ingredient that gives it that boost and that's vanilla powder. I use Nua Naturals organic vanilla powder, by using this its a raw product and free from any added sugars, according to them it's high in fibre too, it's also high in antioxidants! Win Win!
To get the best nut butter I feel you need to start with the best ingredients, I always use organic where possible and obviously Irish. While you very rarely come by Irish nuts, unless you forage them yourself I try to go for good organic ones, nowadays you can get them for near enough same price as regular ones. I get mine in Aldi usually!
I start mine off by coating the cashews in a little maple and then roasting in the oven. This is where all the flavour comes from, both the roasting and the little bit of maple to give that caramel flavour. Once they're roasted you're good to go, tip them into your food processor, a good one is essential here. I was lucky enough to get gifted a Magimix but any good food processor should do the trick or if you have a Thermomix, all the better and lucky you! it's next on my wishlist!
At this point you need to blend the nuts for quite a while, it needs to be nice and smooth, I am always eating on the go and in the car so I don't blend mine too smooth so that it goes too liquidy (what happens is the more it's blended the more oils are released from the nuts). Once you've reached a nice smooth consistency it's time to add your vanilla powder and blend again just so it's incorporated and voila, it's done! how easy was that! All that's left to do is smear on some hot sourdough toast or eat straight out of the jar!
Give it a go for yourself and leave a comment or tag me in your photos letting me know how you get one. Recipe below.
2 tbsp maple syrup
1 tspvanilla powder
Heat oven to 180 degrees celsius fan.
Toss the cashews with the maple syrup on a large baking tray and spread out in one single layer so they cook evenly. roast for 8-10 minutes until golden and crunchy.
Tip into a food processor and blend for 6-8 minutes until completely smooth, this will vary depending on the power of your machine. Add the vanilla powder and pulse until its evenly incorporated.
Store in an airtight container for up to two weeks.
I hope you love this as much as I do. Happy Brunching.
Move over smashed avocado there's a new kid on the block. I'd like to introduce you all to my newest creation/ obsession, avocado butter! Yes you read that right. Creamy avocado deliciousness, is there anything better?
When I think of breakfast a hot slice of toast slathered in butter comes to mind! Who's with me? But....since cutting out dairy in January I've been looking for the salty, creamy goodness alternatives, for a lady who loves a slice of sourdough toast this is pretty essential! Yes chia jams and nut butters are great (I've my own recipes coming soon)...but only until you've tried this! Not only is it tasty but it doesn't go the rancid brown avocados usually go if uneaten in a few minutes. Que the secret ingredient....coconut oil! Now, if you're not a massive fan of the strong scent/flavour off coconut oil give the unscented coconut oil a go.
It's super easy to make too. simply melt the coconut oil and blend everything together until super smooth. I made mine in one of my favourite kitchen gadgets, the Bosch mini blender but it would work in a Nutribullet also. Just be sure to scrape down the sides as you go so it's all sleek and smooth. Make sure and use a good airtight container to store it in, in the fridge. I like to use a kilner jar but use whatever you have to hand. It's important it's stored in the fridge so that the coconut solidifies. If not you'll have a green gooey mess, I learned the hard way, forgot to put it back in the fridge after using it one day and had to say goodbye to my avocado butter deliciousness!
Ripe avocados are essential for this so make sure and choose the best ones in the supermarket, I know it's a bit of a lottery but usually ones that are quite firm with a little softness are best, if they're too soft they'll be brown and over ripe. The ripe and ready ones are usually the best to go for I find. Petitts Wexford are usually my go to!
1 ripe avocado
juice of 1 lemon
2 tbsp coconut oil, melted
Place all ingredients in a mini blender and blend until smooth. Season to taste with sea salt. store in an airtight container in the fridge for up to 3 days.
I hope you all get great use out of this recipe. Let me know how you get on. Happy brunching!