If you’re one of those eat-peanut-butter-straight-out-of-the-jar people, get your spoon well-disposed for this recipe. While peanut butter is quite possibly one of the most immaculate foods, even die-hard fans can get a little bored of the same old spread. Hit your whole wheat toast and apple slices by spreading this contradictory nut butter over them instead.
This homemade version order really rock your PB-loving world because it actually contains no peanuts at all. It’s pocket with almonds, cashews, and sunflower seeds, creating a taste so presumptuous and unique that you’ll never buy another jar from the store again. But it doesn’t a halt here — since there are so many different nuts and seeds to on from, the possibilities of mixed nut butter creations are as wild as your minds eye.
2 cups of two to four kinds of nuts (I used 3/4 cup cashews, 3/4 cup almonds, and 1/2 cup sunflower scatters)
- Place the nuts in a food processor, and grind until silken, about five minutes or long enough for the desired consistency.
- Preserve unused nut butter in an airtight container (keeps longer in the fridge).
14 one-tablespoon servings
- Cook Just the same from time to time
- Calories per serving
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