5 Funky Nut Butters That Real People Can Make

There were several stages to making the nut butters.  The first was a very good day, the day the Unicorn Magic Peanut Butter was created.  These recipes here are like little baby unicorns, each with their own little spark.  What a weird analogy.


These are not your grocery store nut butters.  They are less oily, less salty(not to say that I don't go through a jar of Skippy regularly).  These make for thick, cakey mouthfuls- they support a sandwich but can hold their own in a spoonful, too.


Remember: I am not a professional chef.  I am a kid who blogs.  A staff didn't cultivate a foolproof formula; I played around until I found what I thought tasted right.  I used what I had.  Some of the proportions in the recipes might seem sketchy, but trust me.  And when it says a pinch, literally stick your fingers in the jar and pinch a little bit of the ingredient.

Both canola oil and olive oil will work, but olive oil produces a more liquid-y nut butter, while canola oil produces a thicker butter.  It depends on what you like!



Cinnamon Peanut Butter
This sounds like a ridiculous combination, right?  It's magical!
1 cup peanuts
3/4 tsp canola/olive oil
1/4 tsp maple syrup
pinch (~1/8 tsp) ground cinnamon
1/4 tsp vanilla extract
Salt

Process peanuts in food processor until ground finely.
Add oil, maple syrup, cinnamon, and vanilla extract to mixture.  Process until evenly distributed (mixed in).
Add salt to taste- I add just a pinch.  Process.
Store in an airtight container in a cabinet or refrigerator.

Serving suggestion: on toast with strawberries.


Fudgy Chocolate-Cinnamon Peanut Butter
Like eating a chocolate cake.
1 cup peanuts
1/2 tsp canola oil
1/2 tsp maple syrup
1/4 vanilla extract
1 1/4 tsp cocoa powder
pinch (~1/8 tsp) ground cinnamon
Salt

Process peanuts in food processor for until finely ground.
In a small bowl, combine oil, maple syrup, vanilla extract, and cocoa powder.  Stir or whisk until the mixture is thick, like ganache.
Add ganache. Process until evenly distributed.
Add cinnamon.  Add salt to taste.
Process until smooth.  Add more oil as needed.
Store in an airtight container in a cabinet or refrigerator.

Serving suggestion: with chocolate nice cream.


Chai Spice Almond Butter
Warm and lovingly nutty.  Kind of like me.  Hahaha.
3/4 cup blanched almonds
1/2 tsp maple syrup
1/2 tsp canola oil
1/4 tsp ground ginger
1/4 tsp ground cinnamon
pinch (~1/8 tsp) of ground clove
pinch of grated or ground nutmeg
pinch of ground cardamom
1/4 tsp vanilla extract (optional)

Process almonds in food processor until finely ground.
In a small bowl, combine maple syrup, oil, ginger, cinnamon, clove, nutmeg, cardamom, and vanilla extract.  Stir until mixed together.  It should look like the orc draught that the Uruk-Hai made Merry drink in The Two Towers movie.
Add the orc draught to the nuts and process.
And just. keep. blending.
Add salt to taste- I added a pinch.
Blend more!
Store in an airtight container in a cabinet or refrigerator.

Serving suggestion: in a sandwich, layered with your favorite berries (especially blueberries).


Citrus Almond Butter
I used key lime because that's what I had.  I imagine orange would also be really good.
3/4 cup blanched almonds
1/2 tsp maple syrup
1/2 tsp canola oil
1/2 tsp citrus juice (I used key lime)
~1/8 tsp citrus zest (again, I used key lime)
Salt to taste

Blend almonds until powdery.
In a small bowl, combine syrup, oil, juice, and zest.  Stir.  Add to nuts and blend.
And blend and blend.  Once it starts looking like nut butter, stop to food processor, scrape down the sides, and give it a taste.
Add salt to taste- I added just a pinch of table salt.
Blend!
Store in an airtight container in a refrigerator.
A note I have in my recipe journal: What was going through my head for me to try this?  I don't know but it works.

Serving suggestion: on top of fruit, especially apple.


Cozy Golden Spiced Peanut Butter
Like being curled up in a red flannel blanket by a charming fireplace with a crackling fire.
1 cup unsalted peanuts
1/2 tsp olive oil
1/2 tsp maple syrup
1/8 tsp turmeric
1/8 tsp ginger
2 pinches cardamom
1/4 tsp vanilla extract
Salt to taste

Process peanuts until powdery.
Add oil and syrup and blend to pasty consistency.
Add spices and vanilla and blend to creamy, then stir it a little bit and sample it.
Add salt to taste- I added roughly 1/8 tsp.
Blend more
more
more!
Don't give up, just keep blending!
Okay, you can stop blending now.
Store in airtight container in a cabinet or refrigerator.

Serving suggestion: on top of spiced apple oatmeal (that's another recipe for another day).


I post as a I slide into depths of textbooks and midterm review sheets.  Good food, writing, and writing about good food keep me afloat amongst waves of chemical equations and anatomical diagrams- I hope something does the same for you.  Happy nut-butter-blending, happy Hannukah, happy whatever you celebrate.  World peace and love,

Heather <3

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