Today marks National Nut Day 2017 – and these little powerhouses of nutrition are well worth celebrating. High in fat, protein, vitamins and minerals, nuts form the cornerstone of many balanced diets. They are thought to help lower cholesterol, help with heart health and even lowering cancer risks. Pretty awesome, right?
If you’ve got nuts in your cupboard, today’s the day to use them. Eat them as a snack, as a topping, a butter, a loaf, slathered in chocolate, crushed into a brittle, as a base for a smoothie…the lists are endless! Here’s my recipe for almond butter: simple to make, and an easy way of getting your healthy fats. It’s delicious on bread or toast, or as a dip; however my favourite snack is to smear it into a celery stalk and devour!
Amazing Almond Butter
Ready in 10 minutes. Makes approx. 1 cup
- 2 cups raw almonds (I like skin on)
- 1 tblsp honey
- Pinch salt
- 2 drops vanilla essence OR a pinch of chilli flakes
Preheat oven to 160°. Spread almonds onto a baking tray and toast for 5-7 minutes, tossing occasionally, until you can smell the toasty almond deliciousness. Remove from oven and allow to cool.
Tip the almonds, skin and all, into a processor and blend for a couple of minutes, until you get a smooth consistency. (You’ll probably have to scrape the sides of the processor a couple of times.)
Add the honey and salt, and vanilla essence if you like your butter sweet; chilli if you fancy something with a bit of bite. Continue to blend for a few more minutes until you get your desired consistency.
Store in the fridge in an airtight container for up to a week.