*see below for a fun little video tutorial
I'm not sure who needs a reason to make or eat homemade nut butter - this stuff is legit delicious.
Some "par for the course" when it comes to making nut butter - you GOTTA soak the nuts first - which is a bonus because the process of soaking helps to reduce phytic acid (an anti-nutrient in most nuts and legumes) and then *roast them which helps majorly with the processing. Basically when nuts are warm and toasty like they will be when you take yours out of the oven - they blend well and smoothly. Doing this any other way, aka raw and unroasted, will have you waiting by your Cuisinart as it's goes up in flames.
I don't recommend it - but hey - you do you.
Here's the madness:
4-5 cups of walnuts - soaked in salted water for at least 4 hours (I usually do this overnight)
Preheat your oven to 325
2 Tbsp coconut oil
1 Tbsp lakanto monk fruit
1 tsp cinnamon
1 tsp turmeric powder
a sprinkle of sea salt
a few cracks of fresh black pepper
Spread the walnuts in a single layer on a baking sheet. Roast for 30-35 minutes until the walnuts get a little browned.
Remove, cool a moment, then process in your Cuisinart. I use an 11-cup machine that is PERFECT for all my wizardry.
It's smooth, slightly spicy and perfect - save this one for the holidaize
And somehow when eating like a flying saucer it tastes all the better! Enjoy my friend!