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
- Unsalted cashews – 1 cup
- Unsalted almonds – 1/2 cup
- Peanut oil – 2 tablespoons
- Chia seeds – 2 teaspoons
- Honey – 2 teaspoons
- First, blend the cashews in a mixie/food processor. To this add the almonds.
- Blend until you get a crumb-like consistency (this will take around 5 to 10 minutes).
- Then add the peanut oil, chia seeds and honey and continue blending for another 5 minutes.
- Then scrape the sides of the mixie/processor and continue blending (every 2 – 5 minutes keep scraping the sides)
- Continue to blend about 20 – 25 minutes total (scraping down nut butter every 2 – minutes off the sides)
- 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).
- 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.
- You can roast the almond and cashew for better taste
- You can use just almonds and make delicious almond butter
- To improve on the “good” fat content, you can add high omega 3 seeds like flax seeds and hemp seeds along with chia seeds.