Homemade nut butter is delicious, easy to make, cheaper than store bought nut butter and gives you more control over the ingredients. I always use organic, activtaed and roasted nuts. Roasted nuts take way less time to make almond butter. Softer nuts like macademia nuts or cashews take less time to turn into butter than almonds.
I use activated nuts (MAJOR advantage over store bought nut butter!), meaning that I have soaked them for 8-24 hours, then rinsed and drained them well and dehydrated them (either in a dehydrator or in a conventional oven at 120F or 50C for about 12 hours). Nuts contain enzyme inhibitors, which are beneficial to nuts, as they prevent the nuts from prematurely sprouting. They also contain so called anti-nutrients, like phytic acid. These substances put stress on the digestive system and reduce the absorption of vital nutrients.
How to activate nuts and seeds
- Dissolve salt in enough water to cover the amount of nuts/seeds you are activating
- In a large bowl, place nuts or seeds of choice
- Cover with the salt water (1 tbsp for 4 cups of water)
- Soak overnight(look up times for different nuts/ seeds)
- Rinse well and drain the nuts
- Spread over a dehydrator rack, or baking tray.
- Dry in the dehydrator for around 12-24 hours.
- If drying in the oven, set the oven at the lowest temperature possible. Stir or turn the nuts occasionally, for the required drying time.
- 2 cups of organic, activated nuts (preferably toasted in the overn for 15 minutes on 150C (370F))
- Process nuts in a food processor fitted with an S- blade until creamy. Store in airtight jars.