Recipe Of The Week – Almond and Cashew Butter

Cashew & Almond Butter:

This recipe is a good source of proteins and healthy fats (Omega’s 3 & 6)

Preparation Time: 20 minutes

Preparation Type: Easy

 

Ingredients:

  • Unsalted cashews – 1 cup
  •  Unsalted almonds – 1/2 cup
  • Peanut oil – 2 tablespoons
  • Chia seeds – 2 teaspoons
  • Honey – 2 teaspoons

Instructions:

  1. First, blend the cashews in a mixie/food processor. To this add the almonds.
  2. Blend until you get a crumb-like consistency (this will take around 5 to 10 minutes).
  3. Then add the peanut oil, chia seeds and honey and continue blending for another 5 minutes.
  4. Then scrape the sides of the mixie/processor and  continue blending (every 2 – 5 minutes keep scraping the sides)
  5. Continue to blend about 20 – 25 minutes total (scraping down nut butter every 2 – minutes off the sides)
  6. The final consistency will convert the nut crumbs to a smooth and creamy nut butter!

The nut butter can be stored in a glass bottle and refrigerate and consume it within 2- 3 weeks ( it can be stored for longer when refrigerated and eaten, but we suggest you make fresh nut butter than stocking it up for longer, the fresher the better).

Nutritional value:

  • Serving Size:1 tablespoon
  • Calories:  97 kcal 
  • Total Fat 8.3 g
    • Saturated Fat 1.3 g
    • Unsaturated Fat 1.7 g
  • Carbohydrates: 4.6 g
  • Dietary Fiber: 0.9 g
  • Protein 2.5 g
  • Sugars: 1.1 g

This is a very good source of fats and consuming one tablespoon of this nut butter covers 13- 20% of the RDA for fats during pregnancy.

Alternatives:

  1. You can roast the almond and cashew for better taste
  2. You can use just almonds and make delicious almond butter
  3. To improve on the “good” fat content, you can add high omega 3 seeds like flax seeds and hemp seeds along with chia seeds.

 

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Aishwarya

Dr. Aishwarya Rajeev has completed her MDS degree and is currently pursuing her PhD. She is an avid reader and loves to teach and write!

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