Ingredients
- 200g of your favourite shelled unsalted nuts, such as Brazils, almonds, pecans, pistachios, hazelnuts, cashews, peanuts.
Method
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Preheat the over to 180°C. Lay your chosen nuts or nut combos in a single layer on a roasting tray. Roast for 8 to 10 minutes, or until golden and shiny, then remove and leave to cool for 5 minutes. If you prefer, you can make the nut better without roasting the nuts first, which gives you a purer colour. It’s still delicious raw but I find the depth of flavour the roasting brings out is really hard to beat.
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Tip the nuts into a food processor or grinder with a small pinch of sea salt - the smaller the receptacle the easier it is to blitz them up. Start blitzing the nuts - they’ll quickly go from whole to chopped to finely ground, then they’ll take a while longer to turn into nut butter, so be patient and just let the processor do its thing, stopping it occasionally to scrape down the sides and help it along. Blitz into the consistency you like, then decant into a jar.
For a quick snack try:
- 80g of raw seasonal veg crudities, such as fennel, carrots, celery, radishes, baby courgettes, asparagus, cucumber, gem lettuce.
- 1 dry poppadom, puffed up in the microwave for around 30 seconds
- 1 apple or pear, but into slices to make a fruit and nut butter kinda sandwich
- 2 tablespoons of natural yoghurt - swirl them together in a little pot
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