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MAPLE MACADAMIA NUT BUTTER
•
2 Cups Raw
Macadamia Nuts,
finely chopped
•
2 Tbsp. Maple Syrup
•
1 Tsp. Maple
Extract, optional
•
Pinch of Salt
Place shelled, chopped nuts in Nut Bin.
Replace Cover and insert Nut Guide.
NOTE:
Due to the high oil content of macadamia
nuts, there is no need to add oil.
Follow the directions in the How to
Operate section to make nut butter.
Place fresh nut butter in a mixing bowl and add maple
syrup, maple extract and salt. Stir to combine.
Store in refrigerator.
SUNFLOWER SEED BUTTER
•
2 Cups Sunflower
Seeds
•
1-2 Tbsp. Canola Oil
•
Sea Salt, to taste
•
Honey, to taste
Place shelled sunflower seeds in Nut Bin.
Replace Cover and insert Nut Guide.
Fill Oil Dispenser with oil. Place in Nut Guide.
Follow the directions in the How to Operate
section to make sunflower seed butter.
Place fresh sunflower seed butter in a mixing bowl
and add sea salt and honey. Stir to combine.
Store in refrigerator.
ROASTED PECAN BUTTER
•
1 Cup Chopped
Pecans
•
½ to 1 Tbsp.
Vegetable Oil
•
1
/
8
Tsp. Salt
To Roast Pecans:
Preheat oven to 350º F. Spread chopped pecans on a baking
sheet lined with foil or parchment paper. Place in oven for
5 minutes and stir. Roast in oven for another 5 minutes, or
until you can smell them. Be careful not to burn the nuts.
Remove from oven and place on a plate
or parchment paper to cool.
Place shelled, chopped nuts in Nut Bin.
Replace Cover and insert Nut Guide.
Fill Oil Dispenser with oil. Place in Nut Guide.
Follow the directions in the How to Operate
section to make pecan butter.
Stir in salt.
Store in refrigerator.
