Walnut Butter

A week and a half ago Dreamy turned 10. We had our usual celebration with a sausage roll cake made with 15 small sausage rolls stacked on top of each other. His doggy friends joined him, and they each received a doggy bag filled with treats such as jerky and home-made peanut butter biscuits. I hope Dreamy and the other pups enjoyed it, I know I did!

The aroma of the peanut butter as I was making the biscuits was just too much for me, I had to taste a teeny bit of it. Unfortunately, if I have too much of the yummy stuff, I experience discomfort in my gut. Gone are the days when I would eat so much at a time that it would get stuck in my throat on the way down!

Now that my taste buds had been awakened to nut butter, I had to find an alternative. Searching the internet, I found an easy recipe with no additives at thevegan8.com/how-to-make-walnut-butter. I have based my recipe on this with a couple of small changes.

I made it for the first time today while I had a friend here for a cuppa. We both love it! I hope you do too.

Ingredients:

  • 400g raw, unsalted walnut halves
  • Pinch of salt

Method:

Place the walnut halves on a tray lined with a sheet of baking paper, ensuring they are in a single layer.

Cook in a 160 degree C oven for 15 minutes. Make sure the nuts do not burn.

Remove and leave to cool.

When cool, place the roasted nuts in a food processor along with the pinch of salt and process until it makes a paste. You may want to process it longer if you like a smooth paste, but I like the crunchiness.

Using a spatula, place the paste in an air-tight container and refrigerate between uses.

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