I hate to call this a "recipe," because it's incredibly simple, so we'll say these are "instructions."
I didn't want to not share it, though, because I sure wish I'd known a long time ago how simple it was to make. So far, I've made almond butter, cashew butter, peanut butter and sun-nut butter (sunflower seed butter). The sun-nut butter didn't turn out well, but I think that's either due to the fact that the sunflower seeds were old or that I tried to add honey. I've learned that honey messes with the texture. It make my peanut butter funky once, too. I'm planning to try sun-nut butter again when we get to the US, and I have access to less expensive bulk seeds (without shells; sorry, just not doing the shell route).
• 4 C nuts/seeds
• 1-4 T oil*
*I’ve used sunflower and olive successfully. I now use olive (fresh, local EVOO, not to brag, though). I’d like to try coconut, too.
1. Put nuts in food processor. (Can use blender with a strong motor.)
2. Process until the blade has pushed all of the “nut flour” to the edges/it sounds like it needs help (i.e. the motor is struggling).
3. Add oil 1/2 T at a time until processing well.
4. Continue processing until creamy (several minutes). This will not be as creamy as industrial peanut butter, but will get like the "natural" kind you can buy.
5. Store in fridge, and it will not separate, so it doesn’t have to be stirred.
6. Have house help clean food processor. (Oh, wait, I just gave away one of the secrets as to why I think it's so easy. :-P) Food processor supposedly also gets clean well in these “dishwasher” things I’ve heard rumors of.
DAIRY-FREE VEGETABLE QUICHE
1 day ago