Mixed Nut Paste
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 231, total fat 20 G., saturated fats 5 G., proteins 5 G., carbohydrates 12 G., fiber 2 G., cholesterol 0 mg, sodium 104 mg, sugar 7 G.
Calories 231, total fat 20 G., saturated fats 5 G., proteins 5 G., carbohydrates 12 G., fiber 2 G., cholesterol 0 mg, sodium 104 mg, sugar 7 G.
If you love peanut butter or other nut butters, you should definitely try mixing several types of nuts! Feel free to explore these options and add any nuts you like. Spread the nut butter on bread or juicy fruit and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups coarsely chopped unsalted raw pecans
- 0.5 cups coarsely chopped unsalted raw walnuts
- 0.5 cup unsalted raw cashews
- 1/4 cup unsalted raw peanuts
- 1/4 cup unsalted raw sunflower seeds
- 2 tbsp. l. coconut oil
- 1/4 cup golden raisins
- 1/4 cup coarsely chopped dried pineapple
- 1 tbsp. honey, maple syrup or granulated sugar
- InningsCrunchy toppings such as coconut flakes, chocolate chips, crushed banana chips, or your favorite breakfast cereal
We recommend
Recipes with similar ingredients: cashew nuts, Peanut, Dried pineapple, raisin, walnuts, coconut flakes
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the pecans, walnuts, cashews, peanuts, and seeds on the prepared baking sheet and roast until fragrant, about 6 minutes. Cool the nuts and seeds for 5 minutes.
- Transfer everything to a food processor and add the coconut oil and 1/2 teaspoon of salt. Process, scraping down the sides of the bowl with a spatula as needed, until smooth, 4–7 minutes. The nut mixture will be crumbly at first, but will eventually thicken into a creamy consistency. Once the nut butter is smooth, add the raisins, pineapple, and sweetener of your choice and process until the raisins and pineapple are finely chopped, about 1 minute.
- Transfer the nut butter to a medium bowl, cover, and let cool completely, about 1 hour. Once cool, serve with your choice of crunchy toppings or transfer to a container and seal tightly. Store in a container in the refrigerator for up to 2 weeks or at room temperature for up to 1 week..
Categories:
Recipe collections
Similar recipes
