Happy & Healthy

MAKE THESE 3 NUT BUTTERS YOURSELF

At our editorial office, the jars of Calvé peanut butter are flying off the shelves. On Mondays, we always do the shopping, and those two jars (yes, the biggest ones) usually don't last until the end of the week. In the morning, as soon as we arrive, the crackers with layers of peanut butter are already going around, at lunch we always finish with a white roll of Calvé, and in the afternoon, we snack on some cinnamon apple slices with a dab of peanut butter.

I prefer to make my nut butters myself. And then fresh, warm from the blender, and licking the leftovers with a finger. Happy moment.

Are you also crazy about peanut butter? Then you absolutely have to try these variations.

Cashew paste with fresh vanilla

200 grams of cashews

1 vanilla pod

teaspoon maple syrup

Almond paste with sea salt and cinnamon

250 grams of almonds with skin

2 tablespoons walnut/safflower oil

teaspoon cinnamon

teaspoon coarse sea salt

Chocolate hazelnut paste

250 grams of hazelnuts

2 tablespoons coconut oil

3 tablespoons cocoa powder

1 teaspoon vanilla extract

2 tablespoons maple syrup

Preparation for all three variations:

1. Preheat the oven to 180 degrees

2. Roast the nuts for ten minutes until golden brown, stirring occasionally with a spoon so that all the nuts brown evenly.

3. Put the nuts in the blender and mix until all the oils are released and you get a creamy paste. This can definitely take ten to fifteen minutes. At the end, add the remaining ingredients and mix until everything is well combined.

Delicious on your sandwich, your favorite bowl of oatmeal, your slice of banana bread, or your apple.

Maybe something for the shopping list for next Monday? We already have that blender.