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NUT BUTTERS
Peanut Butter
• 2 cups roasted unsalted peanuts
• olive oil
• vitamin c powder (sodium
ascorbate)
Using the blank screen slowly
add the peanuts while machine is
running. Stop the machine and add
the Vitamin C powder and enough
olive oil to the peanut paste to make
a nice soft spreading consistency.
Fresh nut butters are an ideal spread
for sandwiches, base for satay,
dressings or as part of a delicious
dip. Almost any variety of nuts can
produce nut butter. Some varieties of
nuts don’t have high oil content so if
you want a creamy butter, add nut or
olive oil until you reach the desired
consistency.
Another hint for a creamy butter
is to pour in the nuts slowly and
alternatively, for crunchy nut paste
pour in the nuts faster. Relatively
soft nuts such as peanuts, pine nuts,
macadamias and cashews may be
poured in without soaking, while
harder nuts must be soaked for
around 8 hours.
When nuts are soaked, the nuts
become ‘activated’ and the enzyme
inhibitors are rinsed away and they
are easier to digest.
TREATS
Bliss Balls
• 2 cups almonds soaked, rinsed
and drained
• 1 cup unsulphured dried fruits
such as dates, raisins and apricots*
• ½ cup dessicated coconut
Using the blank screen, mince
almonds, alternating with the dried
fruit. Form into balls and roll in
coconut. For variation, use different
nuts, carob powder, natural vanilla
essence or peppermint oil.
Peanut Balls
• 2 cups peanuts
• 1 cup sesame seeds
• 4 apricots
• 2 tbsp honey
• juice of half an orange
Mix peanuts, apricots, honey, juice
and 1 cup sesame seeds in bowl.
Using the blank screen, feed through
the chute. Roll paste into balls and
into remaining sesame seeds.
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