The mixture of sweet dates, crunchy cashews, and
smooth nut butter makes the perfect base when combined with the delicious combination of flavors from the apricot and vanilla.
Not exact matches
However, I'm worried it won't be sturdy enough to
make nut butters and
smooth raw cheesecakes??
You do get what you pay for, as the stronger your machine is the easier it will be to use and you'll be able to
make smoother hummus, better pesto, proper
nut butters and great raw treats.
To
make the caramel, place dates,
nut butter, coconut syrup, lúcuma and cacao
butter in a food processor and process for 1 - 2 minutes or until
smooth.
This process takes quite a while, but be patient and
make sure to continue processing the cashew until they pass the dry clumpy phase and turn into
smooth, creamy
nut butter.
And I don't know much about Blendtec, but I can say that I am totally in LOVE with my Vitamix (especially when it comes to
making super
smooth nut butters!)
1 cup all natural
smooth peanut
butter or almond
butter —
make sure you have fully stirred the
nut butter (the oil naturally separates from the ground
nuts and needs to be smoothly integrated)-- this will assist in avoiding oily runoff
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other
nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted
butter and cinnamon until
smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to
make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.
To
make the no - tella spread, I just put some hazelnuts in a food processor and kept it running until the
nuts broke down and started forming into a nice,
smooth nut butter.
Honestly, in order to
make smooth Nut / Seed
Butters, you need a good Food Processor.
Just
make sure the
nut butter is very
smooth and creamy to the point of being pourable.
Also, my blender is having a very difficult time with the
nuts and seeds, even after soaking overnight they just will not
smooth out, so I've been substituting
smooth nut butters (not too hard to
make even in a cheap food processor, as long as you stop it every few minutes to let the motor cool down — I burned out one food processor
making a
nut butter, letting it run for about 10 minutes solid!)
This Seed and
Nut Ice Cream, rich in tahini and nut butter, requires the simplicity of mixing the ingredients in a blender, just like Somer's did, before adding to the ice cream machine to work it's magic and make a super smooth, creamy and melt in your mouth ice cre
Nut Ice Cream, rich in tahini and
nut butter, requires the simplicity of mixing the ingredients in a blender, just like Somer's did, before adding to the ice cream machine to work it's magic and make a super smooth, creamy and melt in your mouth ice cre
nut butter, requires the simplicity of mixing the ingredients in a blender, just like Somer's did, before adding to the ice cream machine to work it's magic and
make a super
smooth, creamy and melt in your mouth ice cream.
It's called almond
butter but I didn't notice any
butter in the recipe What
makes it look shiny an
smooth is it the natural
nut oils.
Its consistency is similar to
smooth nut butters, which also
makes it perfect for spreading over toast, bread, bagels and baked goods.
Sometimes it can take many minutes for the oils to start to release from the cashews (almost like
making nut butter) and everything to get
smooth, depending on what blending device you're using.
If you have ever
made a
nut butter like peanut
butter before you'll notice it is practically the same process: Grind sesame seeds in a food processor with a little oil until
smooth.
I find they're both easy to use and
make really
smooth and delicious
nut butters.
Make your own
nut butter, and add a few teaspoons of coconut oil for
smoother consistency.
* To
make macadamia
butter, simply blend raw or roasted unsalted macadamia
nuts in a food processor until very
smooth.
I
made the mistake of trying to process the
nuts with the pumpkin, and the
nuts ended up becoming a big blob instead of a
smooth butter.
* To
make macadamia
butter, blend 1 cup raw, unsalted macadamia
nuts in the food processor for 3 to 5 minutes until very
smooth.
Though the recipe calls for macadamia
nut butter (which I
made by blending 2 cups of macadamia
nuts in a food processor until
smooth), you can essentially use any
nut butter that you have on hand such as almond
butter.
Made with just roasted cashews and canola oil, this
smooth and creamy
nut butter has no added sugar or hydrogenated oils.
The flavor and texture of
nut butters vary based on the taste and fat content of the
nuts, with higher - fat
nuts making for
smoother butters.