Nut Butter recipe
information
Undiluted nut butters are too high in oil for easy digestion, but blended as follows they make a tasty and nutritious spread.
ingredients
8 fl oz (225 ml) water
1 onion, finely diced
1 teaspoon miso or yeast extract
4 tablespoons tahini or nut butter (choose those makes which contain nuts and sea salt only, or blend your own using lightly toasted nuts or seeds)
1 tablespoon parsley, finely chopped
1 onion, finely diced
1 teaspoon miso or yeast extract
4 tablespoons tahini or nut butter (choose those makes which contain nuts and sea salt only, or blend your own using lightly toasted nuts or seeds)
1 tablespoon parsley, finely chopped
method
1. Heat the water, add the onion and simmer for 5 minutes.
2. Blend the miso with a little of the hot liquid, add to the pot, but do not allow to boil.
3. Stir in the tahini or nut butter and the parsley and cook, stirring occasionally, until the mixture thickens to a spreadable texture. It will stiffen further as it cools.
4. Use at once, or keep in a screwtop jar in the refrigerator.
2. Blend the miso with a little of the hot liquid, add to the pot, but do not allow to boil.
3. Stir in the tahini or nut butter and the parsley and cook, stirring occasionally, until the mixture thickens to a spreadable texture. It will stiffen further as it cools.
4. Use at once, or keep in a screwtop jar in the refrigerator.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
