Monday, April 24, 2017

Threenut butter

I've been intrigued by the concept of almond butter for a while now but didn't know where to source it from. On a recent visit to New York, I spotted a Nut Butter which had peanuts and almonds and tasted great. But I sadly had to leave a less-than-quarter-finished jar behind, for fear of oil seeping into my suitcase.

Once I was back, I really wanted to experiment with making the same. Coincidentally, I kept getting ads from something called Butternut Company selling Nut butters but they seemed really expensive. Then I decided to just bite the bullet (nut), and try making it myself at home.

Turned out, it was really easy and as it was made at home, it met my new food goal of avoiding processed foods as far as possible. Tastes great and probably didn't cost as much as it would have if I'd bought it. This time, I cheated and used some organic peanut butter we had lying around at home, since the shop had screwed up and sent peanuts with the skin on. Next time, I shall try with all three nuts in the mix. Luckily, my Moulinex mixie didn't burn out in the process!

1/2 cup cashew nuts
1 cup almonds
1/2 cup organic peanut butter ( preferably peanuts)
1 tbsp ghee

Roast all three nuts slowly in a medium-hot kadhai with a little bit of homemade ghee until lightly brown. Keep aside until they cool down thoroughly. Mix the nuts. Add a little at a time into the mixie and pulse, pausing in between for the motor to cool down, until the mixture turns into a thick, dough-like consistency and you don't have any whole nuts left.

You can add 1 tbsp ghee little by little, during the pulsing process, to ensure the mixture stays moist and turns buttery, not powdery. If you like it chunky vs smooth, pulse  until you get the right texture. Enjoy with an apple, banana or mix into icecream!

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