Breakfast is still n always a big task here on weekdays…! Everything seems to be a rush! From packing my girls snack n lunch boxes to getting the breakfast on the table. So with the little time in hand, it’s indeed a challenge to do something healthy. But even for those quick fix breakfasts, say a simple toast or overnight oats I try to add in some healthy stuff in – like fruits and chia seeds with the oats. On that note, I made this but butter spread with cashew, almonds and walnuts, lightly flavored with coconut oil; perfect to start the day well!
It takes about 15-20 mins for the nuts to come to a smooth and creamy texture; be patient and make sure you scrape the sides of the processor bowl regularly. You can adjust the addition of oil as required but please note the nuts will release the oil as it warms up as you process. So go easy on the addition of oil.
You need –
- Cashew nuts – 1 cup
- Blanched almonds – ½ cup
- Walnuts – ½ cup
- Coconut oil – 2-3 tablespoons
- Honey/sugar – 1 tablespoon
- Salt – ¼ teaspoon
In pan, dry roast the nuts just until they start to change get golden. Turn the heat off and set aside to cool slightly.
In a food processor, process all ingredients until the mixture is smooth and creamy, scraping the sides of the processor regularly. This is will take about 15-20 minutes until the nuts starts to release the oil as you grind and then turn into smooth and creamy mixture.
Spoon the butter into sterilised jars and refrigerate. Make sure to stir the butter before use as the oil will settle on the top.
- You may adjust the oil to make the mixture to your desired consistency.
- If you don’t like coconut oil you may use extra virgin olive oil instead.
- Never add water to the butter. Make sure the food processor and any utensils/spatula you use are clean and dry.