I’ll be the first to admit that I haven’t been giving this online space of mine much love in the last few weeks. The truth is I’ve been totally put off cooking anything that takes longer than 15 minutes due to huge amounts of our new home/building work stress. We haven’t been able to move in, building work has overrun and has gone way over-budget, and I had no idea how much stuff I’d need to buy (who even thinks about stuff like hangers and laundry hampers?). All in all, I’m feeling pretty meh, and I can’t cook when I’m meh. Ya dig?
I’ve also been working (ever so slowly) on a new project. I’m currently looking into self-hosting this blog, dipping my toes in the water if you will, which would allow me to have more creative control over how it looks and just take general ownership over my space. It’s a really cool thought, but the process of doing so is terrifically intimidating and
I’m yet to get my head around it and figure the whole thing out thankfully my brother is kindly helping me out. More on that soon, I hope!
Despite my current woes I have been getting really into one thing: making nut butter. I never really realised just how easy it is, and it’s amazing that you can make the most delicious nut butter without even adding a grain of salt! Just have a look at the back of a jar of Skippy and you’ll wonder just what are all of those E numbers for, and why is there so much sugar when natural nuts taste so damn epic all on their own?
Roasted Almond Butter
500g raw, skin-on almonds
Spread the almonds out onto a baking tray and roast at 180°c (160°c Fan) for 15 minutes.
Remove from the oven and leave to cool until warm.
Add the warm almonds to a food processor (I use a 1.4ltr capacity model, so did this in two batches), and blend continuously for 15 minutes, stopping every couple of minutes to scrape down the sides the bowl. After 15 minutes the natural oil from the almonds will have released and they’ll be blended into smooth and creamy nut butter. And… that’s it.
If you fancy a hint of sweetness, stir in a tablespoon of honey.
Store in an airtight container and keep in the fridge for up to 3 weeks.