Home made Almond Nut Butter

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curry on cooking femalefocusonline may18Peanut butter has until recently been seen very much as an all American food,  but nut butters have become trendier and are no longer considered the domain of the middle classes or the Americans!  Walk into to any large British supermarket;  you’ll be greeted by an array of nut and seed butters from the obvious peanut to the more obscure pumpkin or sunflower butter.
To make homemade nut butter is so easy and much healthier than the commercially produced products with added trans fats and sugar.  
Nut butters are great for a quick snack or a pick me up.  We love it on toast with banana or a dollop on our morning porridge.
To make basic nut /seed butter only one ingredient is really needed;  the nut or seed! The rest are add on ingredients, such as salt, honey, dates etc; all down to personal preference.
The trick is to roast the nuts beforehand, this ensures a nuttier and creamier butter. Roasting the nuts also aids digestion and absorption. Resist the urge to add water or oil as the nuts will eventually release their own natural oils. 
Ingredients
500g unsalted almonds with the skin on or nuts /seeds of your choice.  
1 teaspoon salt, optional. 
1 teaspoon cinnamon, optional. 
Honey to taste, optional.
Method- Heat oven to 190ºC/170ºC fan/gas 5.
- Spread the almonds on a baking tray.  Roast the nuts for 10-12 minutes.  Remove from the oven and allow to cool.
- Once cool – roughly chop the nuts. - Tip the nuts into a food processer /blender.
- Add the optional ingredients and blend for 12-15 minutes or until the mixture begins to look completely smooth and creamy. Some food processors /blenders might take longer. 
- Mix well, taste adjust /add salt /dates etc.
- Store in a glass jar, it will keep up to three weeks in a fridge. 

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