Thursday, January 28, 2010

Creamy Macadamia Nut Butter

2 cups dry roasted (unsalted) Macadamia nuts
pinch of sea salt (optional)
2 to 4 tablespoons agave nectar to taste
  1. Place nuts in food processor or blender; pulse to chop finely.
  2. Add sea salt and 2 tablespoons agave nectar; process until smooth and creamy.
    Taste; add up to 2 additional tablespoons agave nectar, to taste; blend to combine.
  3. Eat or serve immediately.
  4. Scoop nut butter into storage container; store up to 4 days in refrigerator.
  5. Use as you would other nut butters - as a base for faux cheeses, as a spread on toast and sandwiches.
Servings: 2+ cups
Prep Time: 5 mintues
Preheat: None
Cook Time: None

If using for a filling for candies, use granulated sweetener such as light brown sugar in equal replacement of agave nectar.

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