User Manual

23
Fresh nut butters in any combination are
an ideal spread for sandwiches, base for
satay, dressings or as part of a delicious dip.
Almost any variety of nuts can produce
nut butter. Some varieties of nuts don’t
have high oil content so if you want a
creamy butter, add nut or olive oil until
you reach the desired consistency.
Another hint for a creamy butter is to pour
in the nuts slowly and alternatively, for
crunchy nut paste pour in the nuts faster.
Relatively soft nuts such as peanuts, pine
nuts, macadamias and cashews may be
poured in without soaking, while harder
nuts must be soaked for around 8 hours.
When nuts are soaked, the nuts become
‘activated’ and the enzyme inhibitors are
rinsed away and they are easier to digest.
Peanut Butter
INGREDIENTS
2 cups roasted unsalted peanuts
olive oil
vitamin c powder
(sodium ascorbate)
Using the mincing strainer slowly add
the peanuts while machine is running.
Stop the machine and add the Vitamin
C powder and enough olive oil to
the peanut paste to make a nice soft
spreading consistency.
Nut Butters