Creamy superseed and coconut butter

Posted in: DF, N, S, SF, Uncategorized, V, WF

Relentlessly moreish, filling and self-righteously nutritious, almond butter has been one of my storehouse staples for many years. Slathered on toast, dolloped into smoothies or mainly, scooped from the jar pre or post training, yoga or surfing. This is the iPhone 6S to the 4, upgrade now. To retain the health benefits, I keep most of the ingredients raw, but toast 1/3 of the nuts and seeds for extra flavour.

Coconut-superseed-butter

Makes: A vat, you may want to halve measures

INGREDIENTS

400g almonds
200g sunflower seeds
150g pumpkin seeds
250g peanuts or cashews – both delicious, although peanuts are much cheaper.
3 tbsp coconut oil – in this recipe I use virgin / unheated for a stronger coconut flavour
Pinch sea or Himalayan pink salt

METHOD

In a 180 degree oven, lightly toast 1/2 the almonds and cashews until the edges start to brown with the centres remaining white when you bit in the middle. Approx. 6 mins.

Toasting gives a more intense nutty flavour. I like to keep some raw so as to maintain as many nutrients as possible, without compromise to flavour, but you can swap as you wish.

Using a Magimix or wide based blender:

This recipe couldn’t be easier: add all ingredients and combine.

After 1 min, stop and scrape down the sides.
If making a crunchy nut butter, remove 1/3 of the breadcrumb consistency nuts and set aside. If you like a smooth butter, there’s no need to do this.

Continue blending, scraping down the sides every minute or so, until the nuts release their own oils and the butter loosens – 6 mins upwards, depending on the power of your blender.
For crunchy, return the retained 1/3 of nuts to the finished nut butter at the end and combine lightly; be sure not to overblend or you´ll get a smooth butter.

Using a Vitamix or tall blender:

You’ll need to go more slowly and carefully so as not to clog and overheat the blades. Start with half the almonds and all of the oil (Vitamix seems to need liquid, annoyingly) and continue to add through the top hole as the nuts blend fully.

I go pretty slowly on a low number setting and scrape down the sides every 30 secs or so.

Spooning-nut-butter

Your nut butter will keep in sealed jars for several weeks, although I imagine it will be long gone before then; this has passed the taste test with countless people, it’s seriously addictive.

 

Peanut butter & banana breakfast shake

Posted in: DF, N, S, SF, Uncategorized, V, WF

The last of my super shakes series and hands down the simplest; I made today’s in less than 2 minutes. You have to admit that beats toast or cereal for speed – you can eat it on-the-go too! I developed this one for Paul Winch-Furness, arguably London’s favourite food photographer (he has a fairly exhaustive high profile portfolio: Meat Liquor, Nobu, Bistroteque, Pitt Cue Co., Ceviche…). I actually promised a couple of other wheat free recipes to Paul (I bore hime with new ideas daily. #oops) but given his confession to having a sweet tooth and being partial to peanut butter, I felt compelled to throw this one in too.

Peanut-butter-&-banana-breakfast-shake
Feeds 1

INGREDIENTS

200ml almond milk (or rice or cow’s milk) – I like Rude Health
150ml cold water
1 banana, frozen chunks if possible
1 heaped dsp peanut butter (or almond butter)
2 tbsp oats
1 tbsp whey protein powder – optional

MTEHOD

Blitz all ingredients together and drink. It’s that easy.

I use a stick blender and measuring jug, adding the ingredients in the order listed above for minimal fuss and washing up.

The whey’s optional, but a great low calorie filler. I nearly vom’d my shake up during headstand, not realising quite how filling whey was pre yoga class recipe testing. #oink

To be clear: this isn’t one of Paul’s masterpieces, just another iPhone snap I’m afraid.

Almond butter

Posted in: DF, Featured, N, S, SF, V, WF

I’m a big Peanut Butter fan. I was practically weaned on Sun-pat and Marmite sandwiches; I dollop Wholenut Crunchy into smoothies and even cram it into Lindt Teddies. Don’t knock it. Apart from the nagging feeling of gluttony, I’m painfully aware that peanuts aren’t great for me – there are better fats out there and I’m cursed with instant bloating on consumption. Almonds on the other hand, are a veritable powerhouse of goodness. And in my opinion, taste even better when roasted, blitzed and topped on toast or oatcakes. Protein and nutrient packed instantness.

Makes: 200ml jar Takes: 15 mins.

Almond Butter it transpires, is Sun-pat on Crack: Keens cheddar over Pilgrims Choice; Chloe over Primark. You get the idea. Inevitably then, shop bought Almond butters don’t come cheap. Hence my super quick and easy DIY version that costs half the price. Try the supermarket World Food aisles for better value sacks of almonds. Get the full health benefits of almonds on our Seducers page.

Ingredients

200g almonds, skins on
¼ tsp sea salt

Method

Pre-heat oven to 200C / 400F / Gas 6

Scatter almonds in a baking tray and roast for 8-10 mins, until nuts start to brown around the edges inside – bite one of the darker nuts in half to test.

Transfer to a food processor, add the salt and blitz for 1 min.

Scrape down the sides and blitz for a further 2 mins, scraping the sides every 30 seconds to a minute.

almond-butter

The nuts will release more oil the longer you blend. You can add groundnut oil to bulk out your mix but there’s no need.

I like a crunchier butter so I remove 1 tbsp of the ground nuts after 1 min and mix back through at the end.

Tip: Be careful not to burn the almonds when roasting or you’ll taint the end result. If when you bite in half, the flesh has turned fully from white to brown, you’ve gone too far.

P/25g (serving): Kcal: 160, Pr: 5.2g, Carb: 1.7g, OWS: 1g, Fat: 14.2g, Sat Fat: 1.3, Salt: 0.3g

P/100g Kcal: 620, Pr: 20.6g, Carb: 6.8g, OWS: 4.2g, Fat: 57g, Sat Fat: 5.0g, Salt: 1g