Top image / theyoghurtpot
Healthy nut butters are becoming seemingly popular because they are delicious, full of nutrients and can be used in so many different ways. I make all sorts of nut and seed butters (pictured on my Instagram page) For this recipe I will share my Brazil nut butter.
Nutritional facts about Brazil nuts:
- Full of selenium (immune system, thyroid, antioxidant, helps sleep & stress, blood flow)
- High in unsaturated fat and omega-6 fatty acid (lowers bad cholesterol, fights against heart disease)
- It’s a complete protein / full of essential amino acids (fights chronic illness, helps with muscle and tissue repair, and helps with premature aging!)
- High in copper, magnesium, calcium, zinc, phosphorus, iron, manganese, vitamin E, B complex (overall body energy, immune, nerves, heart, skin protection, mental health)
- Raw & cleaned Brazil nuts
- Pink Himalayan salt
- Coconut oil / coconut butter
- Maple syrup / cinnamon (optional for those with a sweet tooth)
- Food processor
- Tight glass Jar
- Heat your oven to 200° C.
- On a baking tray lay out the Brazil nuts and bake for 6 minutes.
- (You can skip the baking process for the butter to be raw but the roasted taste is very nice).
- Add the nuts into a food processor with the coconut oil and salt (and the optional items) and blend for 6-8 minutes stopping every minute to stir around with your spatula.
- You can blend it more if you like it creamier and less if you like it crunchier.
- Transfer the butter into a glass jar and store either in the fridge or at room temperate (it will keep for several weeks).
That’s all friends