Nut butter: looking for a tasty and natural treat

Walnut butter is a unique product that perfectly complements any breakfast. It can be compared to olive oil. After all, both products contain a huge amount of microelements and vitamins.

Nut butter is very often purchased at the store. However, such a delicacy can be easily prepared at home. The result is a more natural product, without dyes and preservatives. In this case, the color of the paste can be light sand, dark brown, and the texture can be smooth or crispy. The taste of such a delicacy can be candy-sweet or, on the contrary, slightly salty. In addition, nut butter may contain exotic nuts and even cinnamon.

Selection of main components

How is nut butter prepared? The recipe can be anything. However, to obtain a tasty product, you must follow several basic rules, as well as know the basic steps. Of course, the taste of the delicacy depends on the nuts. So what should you choose?

Peanuts are the traditional choice of many housewives. However, you should not neglect walnuts, cashews and almonds. First of all, you should carefully consider the flavor combination. For example, cashews can be mixed with a little coconut oil.

Nut butter can consist of various components. It could be dried fruits. Different types of nuts also go well together. You can experiment a little. If you change the proportions and increase the amount of certain nuts, you will notice how much the taste changes. You can also make extra nut butter. It is perfectly stored in glass containers. You can give such a gift in a beautiful jar to a friend.

What types of nut butters are there?

There are different pastes: tender from raw nuts and fragrant from roasted nuts. They differ in the type of nut from which they are made and in the degree of grinding.

• Creamy. If you choose Creamy paste or, as it is otherwise called, Smooth, it will be completely uniform in texture, with virtually no discernible pieces of nuts.
• Crunch. But Chunky or Crunchy pasta is denser in consistency, with pieces of nuts and a richer taste.

Peanut butter may have sea salt added, which will be indicated on the label. Pastes made from mixed nuts are very tasty, and the addition of cocoa makes them a favorite treat for children.

Should I add sweeteners, salt and flavorings?

When making paste, you can use various spices, dried fruits and syrups. You can add maple syrup, cinnamon, salt in combination with chili pepper, ground or fresh ginger, cocoa powder, honey, toasted seeds, vanilla and paprika to the mixture.

A food processor or blender will combine the flavors. If the nut butter sits for a while, it will become more fragrant. The main thing is to correctly imagine how certain products will be combined even before you prepare the pasta.

You can make a test mixture (for testing). To do this, mix a few tablespoons of pure nut butter with a certain spice. In this case, you can adjust the amount of salt or sugar. This method will allow you to determine which combination you need.

Benefits and harms of cashew urbech

A delicious paste made from roasted pounded cashews (often with the addition of chocolate, honey, or even fruit jam) is an excellent option for breakfast. A couple of toasts with urbech, and physical and mental strength will definitely be enough until lunch.

True, this is not the best option for weight watchers: 100 g of mass contains more than 600 kcal. It is recommended to eat cashew urbech:

• athletes;
• travelers;
• students;
• pregnant women with insufficient body weight.

The treat contains pyridoxine, pantothenic acid and thiamine, and a lot of zinc and magnesium.

Read: Benefits of sour cream at night

The product helps improve the condition of heart disease, anemia, slow carbohydrate metabolism, and nerve conduction disorders.

According to nutritionists, nut urbech is a good alternative to meat in a vegetarian menu, and the ease of digestion is not inferior to rabbit meat.

Cashew urbech may be contraindicated in chronic kidney diseases, especially if there are stones in them.

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Recipe

So how to make nut butter at home? There's nothing complicated about it. To prepare classic pasta you will need:

1. Peanuts – 450 grams.
2. Salt - half a teaspoon.
3. Vegetable oil - a tablespoon. In this case, you can use olive, rapeseed, sunflower or peanut.
4. Honey - a tablespoon. If this component is not present, then another sweetener can be added to the paste. Of course, you can do without this.

Peanut paste

This is the most popular nut butter, and for good reason. Tasty, filling, chewy and a little sticky - you won’t eat much of this, but you’ll fill up quickly!

You should opt for peanut butter if you suffer from changes in blood pressure, diabetes or magnesium deficiency. During bad weather and cold season, it will help support the immune system and cope with the first signs of illness. And if you are tormented by depression, just make yourself some toast with this pasta and your mood will be simply excellent. It will also make an excellent pairing for ice cream, add flavor to any cookie, and add wonderful nutty notes to homemade candies.

Cooking process

Peanuts can be purchased immediately shelled, so as not to waste time and effort. However, it is worth considering that the product must be unsalted and not fried. Before cooking, nuts should be washed and then dried with a towel. Then place on a baking sheet, spreading in an even layer. The container with peanuts should be placed in the oven. Nuts need to be dried for 5 minutes at a temperature of 180 °C.

The finished roasted peanuts must be poured into a blender bowl and crushed. After about a minute, stop the device and remove the resulting mass from the walls of the device. After this, you need to turn on the blender again. After another minute, the device must be stopped. The mass should be removed from the walls of the bowl and salt, oil and honey should be added to it. All components must be mixed again in a blender.

If the finished mixture turns out to be too thick, you can pour a little water into it. Liquids must be added as needed. That's all, the nut butter is ready.

Walnut paste recipe

About the nut butter prepared from walnuts according to this recipe, I would say this: “Very tasty, healthy, nutritious.” The finished product does not contain dyes, stabilizers or flavor enhancers, so it can be safely included in your diet. Nuts mixed with honey complement each other perfectly, giving us a boost of energy and vigor. The paste is perfect for breakfast; you can easily spread it on cookies, toast, or a bun. This paste can be used to dress fruit salads; my kids love to spread it on apples. To vary the taste, you can add salt, cinnamon, cocoa, roasted seeds, poppy seeds, sesame seeds, coconut flakes, paprika, and ground black pepper to this paste to taste. And every time you will experience a new taste. And if it is packaged in an original way in a beautiful jar, it can serve as an excellent gift, prepared with love. I recommend you try it too!

Ingredients

To prepare walnut paste you will need: peeled walnuts - 200 g; honey - 4 tbsp. l.; salt - 0.5 tsp. The yield from the ingredients obtained is 1 jar of 250 ml.

Cooking steps

To make the pasta I needed these ingredients. You can take either whole walnuts or already shelled ones.

Place the peeled nuts in a blender bowl fitted with a chopper attachment.

Grind the nuts thoroughly, this will take about 2-3 minutes.

Then add salt and honey to the chopped nuts.

Turn on the blender and once again grind the nuts with honey and salt into a smooth, homogeneous mass. This will take approximately 2 minutes.

The nut butter is of medium thickness (not liquid). To make it more liquid, you can optionally add 1 tablespoon of vegetable oil and beat the resulting paste again. I'm happy with the thickness of the paste, so I don't add vegetable oil.

Transfer the prepared walnut paste into a clean, dry jar, cover and store in the refrigerator (shelf life: about 1 month). The pasta is not only healthy, but also tasty. I try to cook a small amount of pasta because it is quick and easy to make. Very often I supplement it with various additives.

This pasta is delicious with saltine crackers or biscuits.

You can eat walnut paste prepared according to this recipe even with fruit, such as apples.

Delicious and pleasant moments!

rutxt.ru

types and recipes at home

The delicacy appeared not so long ago; initially it had a medicinal nature. It was prescribed to patients recovering from surgery. Soon enough, the dish became popular far beyond hospital wards and America itself, where it was first invented.

This delicacy is loved by both big and little sweet tooths.

Despite the fat and calorie content of the product, it was enjoyed by both children and adults. It is widely used in dietary and sports nutrition. Many modern housewives are not averse to learning the secret of how to make nut butter at home.

The content of the article:

How to make nut butter at home?

This dish perfectly satisfies the feeling of hunger and, due to its characteristics, is a good option for breakfast or a snack. It contains many useful microelements and is suitable for those who watch their diet.

The question of how to prepare nut butter at home is not particularly difficult. All you need is free time, the right ingredients and a little culinary talent.

There are no strict rules that must be followed in the recipe. The color of the finished product does not matter - it can vary from light sand to dark brown. Likewise, the taste and texture are salty or sweet, smooth and pasty or grainy.

There are also many ways to make nut butter at home. Any nut is suitable for it - traditional peanuts, almonds, hazelnuts, walnuts or cashews. You can mix them in any proportion, fry them or use them raw.

The most important task is to chop the nuts. If you use a coffee grinder or blender, you will have to stir them every half minute so that the consistency resembles softened butter. Almonds take the longest to grind due to their hardness, but peanuts will be as they should be in just a couple of minutes.

An important nuance in how nut butter is made is the successful combination of nut mass with various flavoring additives. Here you can give free rein to your imagination, not forgetting that the presence of a pinch of salt in the product will be mandatory. Your choice of any spices and flavorings - honey, cinnamon, ginger, paprika, vanilla, cocoa and so on.

Another point is vegetable oil. It can also be anything - olive, coconut, sunflower, rapeseed. It must be added to the nut mixture, then blend everything again in a blender. The presence of whole fried kernels is also at your discretion.

Types of nut butters

There are several types of this oil depending on the type of nuts

The range of this product is widely available in supermarkets. But many housewives tend to cook it themselves to avoid the presence of flavor enhancers, dyes and preservatives. The recipe for nut butter at home may differ for each of them, but the cooking process will be the same.

You don't need any special knowledge of cooking here. All you need is the dishes you have on hand and the ingredients themselves. They may be different, depending on the type of this dish you choose. The following types of nut butters are usually distinguished:

1. peanut;
2. chocolate-nut;
3. walnut paste;
4. almond;
5. hazelnut mass;
6. cashew mixture.

Peanut nut butter

A classic recipe that is easy to make at home is peanut butter. You can use raw or roasted nuts - the color and richness of the product will depend on this. This will require approximately 200 grams of peanuts,

3 tablespoons each of honey and vegetable oil, a third of a teaspoon of salt.

Sugar and other ingredients can be added as desired:

• Place the pre-prepared nuts into a blender. Peeled and fried or just raw without husks.
• Grind it into the finest crumbs.
• Add the remaining honey, salt and oil and beat the mixture again.
• Using oil, you can adjust the consistency - the less it is, the thicker the paste.

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Walnut butter

A more native version of this delicious delicacy for us is nut butter made from walnuts. For it you need to take 300 grams of peeled kernels, 150 grams of honey and a teaspoon of salt.

The instructions are simple - chop the nuts, add honey and salt, whisk everything thoroughly.

It is best to store the finished dish in the refrigerator. It is very useful due to its main component. It not only improves metabolism and normalizes heart function, but also strengthens our teeth and hair, has a good effect on the functioning of the thyroid gland and skin, and is an antihistamine.

Hazelnut nut butter

The benefits of this nut are also obvious. It is recommended for rheumatism and anemia, diseases of the cardiovascular, respiratory and nervous systems. It is used to treat bronchitis and many other health problems. But as with all medicines, you need to know when to stop. The calorie content of the finished product is very high - 466 kcal per 100 grams.

Everyone has their own favorite recipe for eating sweet mass

To get nut butter from hazelnuts, you need to take 150 grams of hazelnut kernels, a tablespoon of vegetable oil and 35-40 grams of powdered sugar:

1. Peel and roast the hazelnuts.
2. Grind it into flour.
3. Add oil and powder to it.
4. Stir everything well.
5. You should end up with a sort of shortcrust pastry.

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Nut butter: calories, benefits and harm

In addition to the fact that this is a very tasty dessert that adults and children like, the product has many controversial reviews - from too high calorie content and sweetness to a high content of nutrients. Let's start with the benefits of nut butter:

• It preserves all the natural properties of nuts. The human body constantly needs vitamins and minerals. To meet his need, you need to eat one handful a day. And our dish is an excellent alternative to this method.
• Only its main ingredient contains a combination of all nutrients at once - proteins, fats and carbohydrates. It contains vitamins of groups A, B, E and P.
• Don't forget about the mineral complex. Calcium, magnesium, iron, potassium and phosphorus are also found in the kernels. They contain more of them than fruits.
• Despite the high fat content, which accounts for 60 to 70 percent, the benefit of nut butter is that it does not contain harmful cholesterol. It has absolutely no effect on a person’s weight if it is not abused. It contains everything that is necessary for the normal functioning and functioning of the body.

The tradition of eating such delicacies came to our country from abroad.

Excessive consumption of any product can be harmful. And this delicious nut mixture is no exception:

1. The harm with nut butter is that it is too fatty. It is recommended to eat it in limited quantities. Otherwise, this dietary product will lead to excess weight gain.
2. It may also contain too much sugar, so in home recipes it is better to replace it with honey. The taste will become less sweet, but the benefits will obviously increase.
3. Don't forget about the possibility of an allergic reaction. Some people have an individual intolerance to peanuts. This fruit is not suitable for those who suffer from stomach diseases - it is a strong irritant to the mucous membrane.

It is not difficult to notice that the benefits of the dessert outweigh its harm, but still, do not forget that nut butter has a calorie content of almost 600 kcal. Therefore, treat this dish without unnecessary fanaticism.

And one more thing - don’t be greedy and share on social networks! This is the best gratitude for us...

33devici.ru

Three recipes from... Sicilian almonds |

Several centuries ago, the Arabs figured out how to mix grated fruit with egg whites and honey, and also introduced the fashion for almonds in sweets.

Almond paste dessert

Almond dessert, which is often called royal here, is one of the traditional types of Sicilian pastries. It appeared around 1100, when the nuns of one of the monasteries of Palermo made a paste similar in shape to real fruit.

Already in our time, Sicilian almond paste was included in the list of traditional products of Italy by order of the country's Ministry of Agriculture. This dessert can be bought ready-made, in packaging. It is very gentle, since professional equipment allows you to grind almonds into fine flour.

If you grind the almonds yourself, you get a more traditional taste. However, if you wish, you can buy ready-made almond flour in the store.

Almond paste often serves as a base for other desserts. It can also be stored for quite a long time if, after cooking, it is dried for 24 hours in a cool place and then wrapped in transparent cling film.

— 500 g peeled almonds — 500 g powdered sugar — 125 g water

- 1 tbsp. spoon of vanilla milk

• Grind the almonds in a food processor. Combine water and sugar in a saucepan and heat over low heat, stirring constantly until the sugar begins to dissolve. At this point, remove the pan from the heat, add almond flour and vanilla to the syrup and stir vigorously until smooth.
• Pour the finished mixture onto the table and continue kneading until it becomes smooth and dense.

Advice

Tip: If you have unshelled almonds, place them in boiling water for one minute, then peel them. It is better to sprinkle the table with powdered sugar so that the dough does not stick to it. For an even stronger almond flavor, add one bitter almond or a couple drops of almond flavoring (regular or bitter) to the dough.

Almond parfait

Here's a classic semi-frozen dessert, or semifreddo, that both kids and adults will love. Almond parfait is a traditional Sicilian dessert made from eggs, cream and almonds. According to legend, it was invented by the Kashino brothers for their restaurant. Apart from the almonds, what makes this cold dessert interesting is the contrast that comes from the use of melted chocolate.

Not everyone knows that there are two versions of this parfait. This version is called “Ali Pasha”, and it is prepared using caramelized almonds, which crunch pleasantly on the teeth. It got its name from a turban made of caramelized almonds, reminiscent of the headdress of a famous historical figure.

120 g roasted almonds 3 eggs 300 ml cream 180 g sugar 50 g powdered sugar 2 g vanillin

5 drops bitter almond essence

• Fry the almonds in a large frying pan with two tbsp. spoons of sugar until the sugar turns amber in color.
• Place the caramelized almonds on a sheet of baking paper, cool, and use a large knife to split the almonds. Set it aside.
• Place sugar, vanilla, and egg yolks in a large bowl and beat for 10 minutes with an electric mixer: the mixture should be light and airy.
• In another container, beat the whites, adding a little salt to them.
• In another bowl, beat the cream with powdered sugar.
• Prepare a cake pan, such as a rectangular one. Add bitter almond essence and whipped whites to the bowl with the yolks, mix with a spatula from bottom to top so that the mass does not lose its fluffiness. Add some of the roasted almonds.
• Then add the whipped cream, continuing to stir from bottom to top. Fold in remaining almonds.
• Place the mixture in the mold and place it in the refrigerator for at least 12 hours. Serve with melted chocolate, caramel or wild berry topping.

Advice

The parfait should be refrigerated for at least 12 hours before serving.

Almond nougat

Almond nougat, locally called minnulata, is a traditional Sicilian sweet made from dry almonds, caramelized sugar and honey. There is no holiday in Sicily that would be complete without this sweetness! Nougat is popular throughout the island. Nougat is of Arabic origin.

It was once prepared from honey, almonds and sesame seeds brought by the Arabs to Syracuse. However, there are quite a lot of variations of this nougat. Once upon a time in Licata it was even prepared from chickpeas fried in honey. Nowadays, the most common are almond and pistachio versions (the latter is traditionally prepared for the feast of St. Agatha in Catania).

Nougat is also often topped with chocolate. Sometimes nougat is found with hazelnuts and peanuts.

- 100 g roasted almonds - 100 g sugar

- 1 tbsp. spoon of honey

• Place all ingredients in a non-stick frying pan. Fry them over low heat until the sugar turns brown.
• Take a marble board and coat it with olive oil and water. Place hot nougat on it. Use a spatula to shape it into a rectangle.
• Cut into squares and place the sweetness on a plate.

We thank the website worldrecipes.expo2015.org for the material provided

Source: https://latuaitalia.ru/food-n-wine/tri-retsepta-iz-sitsilijskogo-mindalya/