This recipe seems too embarrassingly simple and cobbled together to actually be called a recipe. What follows then, is a nut butter method then, tested with almonds first, and then this blend.
3/4 cup walnuts
1/4 cup almonds
1/4 cup flaxseed
agave nectar (or honey?)
coconut oil (or another neutral-tasting oil?)
salt
(note that those last three items are optional, and that you won't need very many of them, if at all.)
food processor
spatula
jar
Soak the nuts in water as little as half an hour, or as much as overnight, to soften. This depends on the food processor strength. I've done it with soaking and with no soaking--almonds are harder than walnuts, so they need soaking for longer. Or if the blade on the food processor is strong, skip this.
Process the nuts on high, or pulse, for two minutes, or until the oils separate. Scrape down the sides and pulse again. If the nut butter looks too dry, add a little oil. If you want, sweeten or salt it to taste. Voila. Then spread it on everything you can think of.* Store in the fridge.
Nut milk
Spin the nut butter in the food processor on the pulse setting until it gets really fine, and add water. A cup? Spin it around until you have grainy, nut-smelling liquid.
Strain through a double layer of cheesecloth into a jar and refrigerate (it'll be slightly warm coming out of the processor). Shake before pouring the delicious nut milk into a cup of very strong espresso and drinking with a cookie. Or drink warmed, with cinnamon on top. Or over cereal, or in all the other ways that you use cow milk.
When I made plain almond milk, I put the grainy milky water in the french press and then strained it through the cheesecloth and a sieve into a jar. This worked well, and also provided me with some almond meal that could potentially be whipped into macarons (one day, one day) or maybe I could encrust some fish in it or put it in some bread dough. As it stands, I actually threw the almond meal into this recipe of nut butter, which you could also do if you wanted.
Go nuts!
*photos coming.
Thursday, March 18, 2010
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