Homemade walnut butter
A basic recipe for walnut butter for which you need one ingredient, a pinch of salt and a chopper. You will get a very nutritious and delicious spread with a mild taste that is served with pancakes!
350g walnuts *
a pinch of sea salt
vanilla bean grains or vanilla powder, cinnamon
sweetener: coconut or brown unrefined sugar, stevia
Preheat the oven to 150 ° C, and in the meantime carefully inspect and clean the nuts. Due to the type of fat they contain, they are easily perishable and get an unpleasant, rancid taste. Since they are, in fact, the only ingredient here, it is important that they are fresh and of good quality. Discard any “suspicious” copies.
Place them on a baking sheet lined with baking paper and bake for 10-12 minutes, stirring occasionally. Bake the walnuts until they start to smell slightly and when you rub them a little between the sticks, you will feel that the thin skin is dry and that it could be removed with a little effort. It is important that they stay bright, and with this procedure we first of all want to dry them and slightly intensify their taste.
Put more warm walnuts in a multipractice or a stronger chopper, add a pinch of salt and start blending with the strongest power the machine allows. Occasionally open to pick up with a spatula what has accumulated along the edges, and continue to blend until they turn into a uniform cream. Depending on the strength of the chopper, this will take 4-5 to 15 minutes.
You can see the stages the nuts go through until they turn into a lubricating paste. They have to go through all those stages (faster or slower), so don’t give up until the end. If the chopper is weaker, pause several times to cool. The walnuts will first be chopped, then completely grind and become wetter and start to stick a little to the bottom of the bowl along the very edges. Then there usually comes a moment where the mixture becomes very thick and gooey, and it seems for a while as if nothing is happening. Slowly, you get to the stage where you get something relatively lubricating, but still firm and very granular. Then you can already try and refine the taste, or add other ingredients if you use them. Continue blending until you get a smooth and partially liquid butter.
Check the taste and add a little more salt if necessary. Walnuts are greasy in themselves, so no oil is needed. If you want to enrich the taste, add spices as desired and / or sweetener. Although I think that walnuts go best with honey or maple syrup, I got the impression that liquid sweeteners contribute to a grainy and sticky texture (when the nuts themselves are not dried or the whisk is wet). That’s why I suggested some granular sweetener or stevia if you don’t mind its specific taste.
Pour into a clean glass jar, store in the refrigerator for up to two weeks and serve at room temperature. If you make pancakes or know that they will be eaten in a few days, you can also leave the spread at room temperature, in a dark place.
Serving walnut butter
In the introductory text on making nuts, I mentioned several ways you can use these divots. As with the rest, all of these ideas apply to walnut butter, but if you ask me, use it only where there are no ingredients of intense flavor. Walnut butter has a wonderful, at the same time mild and pronounced taste, it fits fantastically with very neutral doughs like pancakes where it excels, and yet its taste completely disappears if you add a banana or some similar fruit.
My favorite spread is for these thin oatmeal pancakes (or plain ones you make) and with that I drip just a little homemade honey or maple syrup. If you don’t want a sweetener, just sprinkle a little cinnamon or vanilla powder. Another suggestion is to sprinkle a little chopped dark chocolate over the filled hot pancakes – it complements perfectly, and everything remains relatively mild and pleasant. Apart from the thin ones, this butter is also great with small pancakes with banana and oatmeal, but I don’t usually use a sweetener here.
Toasted bread with butter in a pan or toaster and served with this butter and a little honey is a great breakfast. Hemp seeds fit nicely here. Also great with some buttery cakes like classic skunks or American biscuits – I owe you two recipes for that!
Adjust the amount of nuts to your bowl. It is best to be a little more than half the height of the bowl to whisk well. If you put it insufficiently in relation to the size of the bowl, the nuts will fly away from the sides and you will have to open and remove the accumulated ones along the edges many times.
The nutritional values are almost identical to those for the nuts themselves. You will get the same weight of butter as you put the walnuts, only you will not be able to remove everything perfectly from the bowl. The amount of added salt varies, and is negligibly small for the entire amount, especially for serving.
energy value: 654kcal
total fat: 65.2g
total carbohydrates: 13.7g