It’s no secret that I’m downright obsessed with walnuts and almonds—if I could have a tree in my backyard, I would. They’re packed with omega-3s and protein, and I just love their taste. While many companies are adding omega-3s to their packaged goods or offering them as supplements, it’s best to absorb the nutrients straight from the source. I’m always looking for something to spread on an apple or celery sticks for the kids after school, and these rich, smooth butters do the trick. I’ve provided the basic recipe here, then some options for jazzing it up. Spread the cinnamon version on warm No-Carb Paleo Crackers, and you’ll forget that butter and peanut butter even exist! My kids prefer their nut butters a little sweet, so the optional addition of coconut nectar makes everyone happy.
Makes 3 cups
Place the nuts or seeds and the salt in a high-speed blender or a food processor and process until the mixture begins to form a ball, 15 to 20 seconds. Stop the motor, scrape down the sides, add one of the flavor boosters, if desired, then process until smooth and pasty, 30 to 45 seconds. If you like, add a drop of oil to facilitate the process.
Nut butter can be stored, refrigerated in an airtight container, for up to 1 week.