Subject: Nut Butter
Melissa, I make my own roasted nut butter. I take my almond
nut flour and spread it on a cookie sheet about 1/2 inch thick.
I put it on a rack in the middle of the oven at 325 degrees
for about 10 minutes or until lighly browned. You have to
stir the nuts around every few minutes so they can brown evenly
and not burn. Then I put them in a food processor that works
great for nut butter (Cuisinart Little Pro Plus), and grind
them down to a very creamy consistency. I use broken raw cashew
bits and cook the same way. Sometimes if the nut mixture looks
a little dry or grainy after being blended a while I add about
a tablespoon of oil (usually flaxseed, or sunflower, olive
oil would taste to overpowering), and blend a little longer.
The cashew is so creamy and delicious. From my experience,
I sometimes have a slight problem if I eat to much of the
almond butter or almond bread but never with the cashew butter.
To make your own is definitely cheaper and at least you know
what's in it. If you have any questions, don't hesitate to
Subject: Lois Greco's quick Cashew Butter
Roz, My quick recipe for cashew butter:
Place broken raw cashew bits one layer thick on cookie sheet.
(I use broken bits because they are so much cheaper) Bake
in oven at 325 F for about 10-15 minutes or until light brown.
Every few minutes turn the nuts so they evenly brown and don't
burn. Remove from oven and place in good food processor. I
use a Cuisinart Little Pro Plus. As you grind the nuts, stop
the grinder from time to time to scrape down any nuts that
have built up on the sides. After a few minutes add a tablespoon
or so of some allowable oil. I use flax oil or sunflower.
Continue grinding and in about 5 minutes you have the creamiest
nut butter you will ever experience! Be careful, it is very
addicting! Enjoy, Lois
Subject: nut roasting - Parched pecans
All this talk about nut roasting got me thinking about a dish
that we used to have every year with our holiday turkey dinners
back in Texas when I was hardly knee-high to chigger: parched
pecans. These are simple,and they don't take hours of roasting
Melt a little butter in a sauce pan. Put the pecans into the
pan and coat them with butter. Salt them lightly. Spread nuts
on a cookie sheet, and put them into the oven at about 300
to 350 degrees F (140-180 C). Keep checking them until they
are noticeably darker and have shrunk (You want to take most
of the moisture out of them, and they will shrink as a result).
It wont take that long, but I've never timed it. It's ok if
they look a little burnt even, they'll taste great. Try them
as a side dish in place of the potatos and rice and corn you
used to think you couldn't live without.