Coconut Butter.

As the weather gets crisper – things get cozy in the Battista Family kitchen.  And nothing is cozier than homemade nut butter!  This particular recipe is made with organic cashews, salt, honey, coconut oil and coconut nectar (a great substitute for agave).  The girls and I tested it out and promptly devoured it on warm naan bread.

The best part?  Making your own Coconut Butter takes little effort.  Plus the kids can press the button on the food processor and make loud noises.  What’s better than that?

File Sep 11, 9 50 23 PMWHAT YOU NEED:

  • 4 Cups Organic Salted Cashews
  • 2 Teaspoons Organic Honey
  • 3 Tablespoons Coconut Oil (Plus more as needed)
  • 2 Tablespoons Coconut Nectar
  • Kosher Salt (Season to taste)
  • Small Mason Jars
  • Chalkboard Stickers (Jar Labels)
  • White Paint Pen

HOW TO CREATE:

The products above can be purchased at any organic/natural grocery store.  The craft supplies can be purchased at JoAnn Fabric.  If you have a local farm that sells honey – get the honey for the nut butter there!  In the western suburbs of Chicago – we are huge fans of Heritage Prairie Farm.  HPF’s lavender honey is out of this world.  Plus they deliver now.  Go on the website and check it out.
File Sep 11, 9 50 53 PMTake all of the ingredients and put them into a food processor.  Depending upon the size of the processor – you may have to work in batches.  It took the girls and I two tries to work through all of the ingredients.  Add more oil, nectar, honey and salt until you get the flavor and consistency you want.  We like ours with lots of raw chunks in it!  Yum!

Once you are happy with your nut butter – put it into the Small Mason Jars.  Add a sticker with a personal label on it.  I like to add a bit of twine around the jar – just to make it look darling.  Once done, distribute to friends, neighbors, teachers and professional colleagues (“Yes, in addition to being an amazing wife and mother I whip up nut butters in my spare time.”)  No one will ever know it only took you a couple of minutes.  #smugmombonus

TIP:  I did not refrigerate our finished nut butters.  I never refrigerate peanut butter.  It gets too hard.  However, if you are worried, go ahead and refrigerate and just take out an hour before you plan to serve it.  At home, we are obsessed with naan (chewy Indian bread) – I recommend warming some naan (or other homemade/bakery fresh bread in the oven) – slather it with Coconut Butter, sliced bananas, and drizzle honey on top.  Then try to stop eating it (impossible).

 

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