Homemade Nut Butter
Preheat oven 150C. Toast 2 cups nuts or seeds (almonds, peanuts, hazelnuts, cashews, sunflower seeds) for 20-30 minutes, shaking tray often until golden. Cool.
In a food processor, blend toasted nuts/seeds with a pinch of sea salt for 3-5 minutes until smooth. If needed add a few drops of olive oil to loosen the mix. Store in an airtight glass jar in a cool pantry. Spread nut butter on toast or add to baking for extra nutrition (banana muffin recipe HERE).
To make Chocolate Hazelnut Spread: use toasted hazelnuts and add 2 Tbsp cocoa powder, 2 Tbsp Honey and 2 Tbsp coconut oil.