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Almond, Linseed &
Chia Butter
Prep 5 mins
Makes 500g
450g roasted almonds
2 tablespoons linseeds
1 tablespoon chia seeds
2 tablespoons macadamia or rice bran oil
1. Place ingredients into blender jug and secure lid.
Gradually increase speed to
PUREE
45 seconds.
Use tamper occasionally to press ingredients into
blades if required.
2. Remove lid and scrape down sides of jug.
MILL
30 seconds or until desired consistency
is achieved.
Use cleaning program to remove excess ingredients.
Storage
: transfer to a clean, airtight container or jar.
3. Store in the fridge for up to 1 month.
Tip:
If the nut butter is too thick. add a little more
oil to loosen mix.
Maple Pecan &
Brazil Nut Butter
Prep 10 mins / Cook 10 mins
Makes 350g
250g pecan halves
75g Brazil nuts
80ml pure maple syrup
Pinch of ground cinnamon
Pinch salt
1. Preheat oven to 180°C no fan (160°C fan
assisted / Gas Mark 4). Line a large baking
tray with non-stick baking paper.
2. Place pecans and Brazil nuts into a bowl. Drizzle
with maple syrup and toss until evenly coated.
3. Spread evenly over prepared tray. Bake for
8–10 minutes, stirring nuts halfway through
or until nuts are golden brown. Set aside for
10–15 minutes to cool.
4. Place cooled nuts and remaining ingredients
into blender jug and secure lid.
Gradually increase speed to
PUREE
45 seconds.
Use tamper occasionally to press ingredients
into blades if required
5. Remove lid and scrape down sides of jug.
MILL
15 seconds or until desired consistency
is achieved.
Use cleaning program to remove excess ingredients
Storage:
Transfer to a clean, airtight container
or jar. Store in the fridge for up to 1 month.
Tip:
If the nut butter is too thick, add a little oil
to loosen mix.
Chunky Pistachio &
Macadamia Nut Butter
Prep 5 mins / Cook 10 mins
Makes 350g
215g pistachio kernels
140g unsalted macadamia nuts
1 tablespoon macadamia or rice bran oil
Pinch salt
1. Preheat oven to 180°C no fan (160°C fan assisted).
2. Place 80g pistachio kernels into blender jug
and secure lid.
CHOP
5 seconds or until roughly chopped and
transfer to a bowl.
3. Place remaining pistachio kernels and
macadamia nuts onto a large baking tray.
Bake for 5–6 minutes or until lightly roasted.
Set aside for 15 minutes to cool.
4. Place roasted nuts, oil and salt into blender jug
and secure lid.
Gradually increase speed to
PUREE
45 seconds.
Use tamper occasionally to press ingredients into
blades if required
5. Remove lid and scrape down sides of jug.
MILL
15 seconds or until desired consistency
is achieved
6. Stop, scrape down sides then add reserved
pistachio.
STIR
20–30 seconds or until combined
Use cleaning program to remove excess ingredients
Storage:
Transfer to a clean, airtight container
or jar. Store in the fridge for up to 1 month.
Tip:
For a greener pistachio butter use blanched,
peeled pistachio kernels. These can be purchased
from specialty food stores.
