I live on my homemade, mostly-almond butter. It's my breakfast every
day, a couple of tablespoons mixed with a bit of fruit (usually half a
banana and a handful of blueberries). My wife and my kids both eat it,
also - it's our house "peanut butter" even though it doesn't have much
in the way of peanuts in it.

I make it in an old Sunbeam Oskar, a mini-sized food processor which you
can still find, used, on ebay and elsewhere.

Recipe below (all measurements all by volume):

1/3 cup dry-roasted, unsalted peanuts
1/3 cup dry-roasted, unsalted cashews
2 cups dry-roasted, unsalted almonds
Oil (more on what oil and how much below)

Place all three kinds of nuts in your food processor, and blend until
top half of the mixture has stopped moving or nearly so. I add the
peanuts and cashews first, then fill up the Sunbeam Oskar to the brim
and then some with almonds - once you turn it on, the volume of the
mixture will reduce - but the order isn't important because you're
blending all three together, regardless.

Add about 1 teaspoon of the oil of your choice. For my version, my
first oil is refined coconut oil - refined because I don't want the
taste of coconut in my almond butter. Also add about 1/2 teaspoon of
non-EV olive oil. You may substitute any oil you choose - non-EV olive
is the oil of choice in our house for many things because of its health
benefits and the fact that it doesn't taste like olives.

Blend again, this time until consistency is uniform, which means until
the non-moving contents of the blender have fallen down and the whole
thing achieves a mortar-like texture.

Continue to add about 1/2 teaspoon of non-EV olive oil at a time and
blend until fully incorporated. Look at what you've got, repeating the
additional add-oil-and-blend until the mixture is the texture you
prefer. Due to the heat created by blending and the use of coconut oil,
I am able to make my nut butter fairly runny at this stage - it will be
noticeably thicker once it sits in the jar for a while.

When you're happy with what you've got, decant into a jar - an old
peanut butter jar is perfect, especially if it's got that soft gasket on
the underside of the lid - and enjoy. You can put the jars into the
dishwasher and reuse but it helps to soak them in the sink first. The
gaskets on the lids don't survive even the top rack of the dishwasher so
do those by hand. Many old jam and jelly jars are also suitable to task
here. The result will fill up a 16 oz. (by volume) jar to nearly the
top - a 14.5 oz. jar (a common size nowadays - sigh) might not hold
quite everything.

Notes:

I find plain almond butter doesn't have enough flavor, but I value the
excellent nutritional profile of almonds and do like their taste. The
addition of some peanuts and some cashews seems to create a good
balance. Dry roasted nuts have more flavor than plain - I don't feel
the need for salt at all but you may, of course, add some if you wish.

You don't need coconut oil at all - my first few months of making this
were all done with olive oil. You won't notice any difference in taste.

You may add whatever else you like to this, and of course you can also
vary the ratio of nuts. For instance, for my father, who is in his
mid-80's and has a sweet tooth, I use 1 cup of peanuts and 1-2/3 cups of
almonds (no cashews) and add a couple of generous pinches of sea salt
and a1 tablespoon of honey. The addition of honey makes it thicker, so
more oil is required. The result is also very kid-friendly although my
personal version has been praised by many kids as well.

Hope this is helpful to someone out there.

-S-

On Aug 7, 7:00*am, "Steve Freides" > wrote:
> I live on my homemade, mostly-almond butter. *It's my breakfast every
> day, a couple of tablespoons mixed with a bit of fruit (usually half a
> banana and a handful of blueberries). *My wife and my kids both eat it,
> also - it's our house "peanut butter" even though it doesn't have much
> in the way of peanuts in it.
>
> I make it in an old Sunbeam Oskar, a mini-sized food processor which you
> can still find, used, on ebay and elsewhere.
>
> Recipe below (all measurements all by volume):
>
> 1/3 cup dry-roasted, unsalted peanuts
> 1/3 cup dry-roasted, unsalted cashews
> 2 cups dry-roasted, unsalted almonds
> Oil (more on what oil and how much below)
>
> Place all three kinds of nuts in your food processor, and blend until
> top half of the mixture has stopped moving or nearly so. *I add the
> peanuts and cashews first, then fill up the Sunbeam Oskar to the brim
> and then some with almonds - once you turn it on, the volume of the
> mixture will reduce - but the order isn't important because you're
> blending all three together, regardless.
>
> Add about 1 teaspoon of the oil of your choice. *For my version, my
> first oil is refined coconut oil - refined because I don't want the
> taste of coconut in my almond butter. * Also add about 1/2 teaspoon of
> non-EV olive oil. *You may substitute any oil you choose - non-EV olive
> is the oil of choice in our house for many things because of its health
> benefits and the fact that it doesn't taste like olives.
>
> Blend again, this time until consistency is uniform, which means until
> the non-moving contents of the blender have fallen down and the whole
> thing achieves a mortar-like texture.
>
> Continue to add about 1/2 teaspoon of non-EV olive oil at a time and
> blend until fully incorporated. *Look at what you've got, repeating the
> additional add-oil-and-blend until the mixture is the texture you
> prefer. *Due to the heat created by blending and the use of coconut oil,
> I am able to make my nut butter fairly runny at this stage - it will be
> noticeably thicker once it sits in the jar for a while.
>
> When you're happy with what you've got, decant into a jar - an old
> peanut butter jar is perfect, especially if it's got that soft gasket on
> the underside of the lid - and enjoy. *You can put the jars into the
> dishwasher and reuse but it helps to soak them in the sink first. *The
> gaskets on the lids don't survive even the top rack of the dishwasher so
> do those by hand. *Many old jam and jelly jars are also suitable to task
> here. *The result will fill up a 16 oz. (by volume) jar to nearly the
> top - a 14.5 oz. jar (a common size nowadays - sigh) might not hold
> quite everything.
>
> Notes:
>
> I find plain almond butter doesn't have enough flavor, but I value the
> excellent nutritional profile of almonds and do like their taste. *The
> addition of some peanuts and some cashews seems to create a good
> balance. *Dry roasted nuts have more flavor than plain - I don't feel
> the need for salt at all but you may, of course, add some if you wish.
>
> You don't need coconut oil at all - my first few months of making this
> were all done with olive oil. *You won't notice any difference in taste..
>
> You may add whatever else you like to this, and of course you can also
> vary the ratio of nuts. *For instance, for my father, who is in his
> mid-80's and has a sweet tooth, I use 1 cup of peanuts and 1-2/3 cups of
> almonds (no cashews) and add a couple of generous pinches of sea salt
> and a1 tablespoon of honey. *The addition of honey makes it thicker, so
> more oil is required. *The result is also very kid-friendly although my
> personal version has been praised by many kids as well.
>
> Hope this is helpful to someone out there.
>
> -S-

Thank you Steve. This is very interesting to me. I will probably
not use peanuts but the almonds and
cashews and maybe macadamia nuts sounds heavenly to me, especially
with the coconut oil.

ImStillMags wrote:
> On Aug 7, 7:00 am, "Steve Freides" > wrote:
>> I live on my homemade, mostly-almond butter. It's my breakfast every
>> day, a couple of tablespoons mixed with a bit of fruit (usually half
>> a banana and a handful of blueberries). My wife and my kids both eat
>> it, also - it's our house "peanut butter" even though it doesn't
>> have much in the way of peanuts in it.
>>
>> I make it in an old Sunbeam Oskar, a mini-sized food processor which
>> you can still find, used, on ebay and elsewhere.
>>
>> Recipe below (all measurements all by volume):
>>
>> 1/3 cup dry-roasted, unsalted peanuts
>> 1/3 cup dry-roasted, unsalted cashews
>> 2 cups dry-roasted, unsalted almonds
>> Oil (more on what oil and how much below)
>>
>> Place all three kinds of nuts in your food processor, and blend until
>> top half of the mixture has stopped moving or nearly so. I add the
>> peanuts and cashews first, then fill up the Sunbeam Oskar to the brim
>> and then some with almonds - once you turn it on, the volume of the
>> mixture will reduce - but the order isn't important because you're
>> blending all three together, regardless.
>>
>> Add about 1 teaspoon of the oil of your choice. For my version, my
>> first oil is refined coconut oil - refined because I don't want the
>> taste of coconut in my almond butter. Also add about 1/2 teaspoon of
>> non-EV olive oil. You may substitute any oil you choose - non-EV
>> olive is the oil of choice in our house for many things because of
>> its health benefits and the fact that it doesn't taste like olives.
>>
>> Blend again, this time until consistency is uniform, which means
>> until the non-moving contents of the blender have fallen down and
>> the whole thing achieves a mortar-like texture.
>>
>> Continue to add about 1/2 teaspoon of non-EV olive oil at a time and
>> blend until fully incorporated. Look at what you've got, repeating
>> the additional add-oil-and-blend until the mixture is the texture you
>> prefer. Due to the heat created by blending and the use of coconut
>> oil, I am able to make my nut butter fairly runny at this stage - it
>> will be noticeably thicker once it sits in the jar for a while.
>>
>> When you're happy with what you've got, decant into a jar - an old
>> peanut butter jar is perfect, especially if it's got that soft
>> gasket on the underside of the lid - and enjoy. You can put the jars
>> into the dishwasher and reuse but it helps to soak them in the sink
>> first. The gaskets on the lids don't survive even the top rack of
>> the dishwasher so do those by hand. Many old jam and jelly jars are
>> also suitable to task here. The result will fill up a 16 oz. (by
>> volume) jar to nearly the top - a 14.5 oz. jar (a common size
>> nowadays - sigh) might not hold quite everything.
>>
>> Notes:
>>
>> I find plain almond butter doesn't have enough flavor, but I value
>> the excellent nutritional profile of almonds and do like their
>> taste. The addition of some peanuts and some cashews seems to create
>> a good balance. Dry roasted nuts have more flavor than plain - I
>> don't feel the need for salt at all but you may, of course, add some
>> if you wish.
>>
>> You don't need coconut oil at all - my first few months of making
>> this were all done with olive oil. You won't notice any difference
>> in taste.
>>
>> You may add whatever else you like to this, and of course you can
>> also vary the ratio of nuts. For instance, for my father, who is in
>> his mid-80's and has a sweet tooth, I use 1 cup of peanuts and 1-2/3
>> cups of almonds (no cashews) and add a couple of generous pinches of
>> sea salt and a1 tablespoon of honey. The addition of honey makes it
>> thicker, so more oil is required. The result is also very
>> kid-friendly although my personal version has been praised by many
>> kids as well.
>>
>> Hope this is helpful to someone out there.
>>
>> -S-
>
> Thank you Steve. This is very interesting to me. I will probably
> not use peanuts but the almonds and
> cashews and maybe macadamia nuts sounds heavenly to me, especially
> with the coconut oil.

You really do have to experiment to find a combination you like - I did
that, and have been making the same thing for a couple of years now, so
I figured it was worth posting because _everyone_ who tries it seems to
like it a lot, and they don't complain that it's got no salt and no
sugar.

My goal was to make almond butter that I liked - plain almond butter
never tasted good to me, either store bought or homemade. I think the
peanuts and cashews add needed flavors and overall richness to the final
product. Your idea of macadamia nuts sounds interesting - I might try
them as a substitute for the peanuts in my recipe - but they are more
expensive.

-S-

On Thu, 11 Aug 2011 12:41:33 -0400, "Steve Freides" >
wrote:

>My goal was to make almond butter that I liked - plain almond butter
>never tasted good to me, either store bought or homemade. I think the
>peanuts and cashews add needed flavors and overall richness to the final
>product. Your idea of macadamia nuts sounds interesting - I might try
>them as a substitute for the peanuts in my recipe - but they are more
>expensive.

All nuts have gone up a lot around here. I haven't bought pine nuts
in awhile and got a bag at Costco a few days ago. It was double what
I paid last time.

Lou

nice and saved, Lee
"Steve Freides" > wrote in message
...
>I live on my homemade, mostly-almond butter. It's my breakfast every day,
>a couple of tablespoons mixed with a bit of fruit (usually half a banana
>and a handful of blueberries). My wife and my kids both eat it, also -
>it's our house "peanut butter" even though it doesn't have much in the way
>of peanuts in it.
>
> I make it in an old Sunbeam Oskar, a mini-sized food processor which you
> can still find, used, on ebay and elsewhere.
>
> Recipe below (all measurements all by volume):
>
> 1/3 cup dry-roasted, unsalted peanuts
> 1/3 cup dry-roasted, unsalted cashews
> 2 cups dry-roasted, unsalted almonds
> Oil (more on what oil and how much below)
>
> Place all three kinds of nuts in your food processor, and blend until top
> half of the mixture has stopped moving or nearly so. I add the peanuts
> and cashews first, then fill up the Sunbeam Oskar to the brim and then
> some with almonds - once you turn it on, the volume of the mixture will
> reduce - but the order isn't important because you're blending all three
> together, regardless.
>
> Add about 1 teaspoon of the oil of your choice. For my version, my first
> oil is refined coconut oil - refined because I don't want the taste of
> coconut in my almond butter. Also add about 1/2 teaspoon of non-EV olive
> oil. You may substitute any oil you choose - non-EV olive is the oil of
> choice in our house for many things because of its health benefits and the
> fact that it doesn't taste like olives.
>
> Blend again, this time until consistency is uniform, which means until the
> non-moving contents of the blender have fallen down and the whole thing
> achieves a mortar-like texture.
>
> Continue to add about 1/2 teaspoon of non-EV olive oil at a time and blend
> until fully incorporated. Look at what you've got, repeating the
> additional add-oil-and-blend until the mixture is the texture you prefer.
> Due to the heat created by blending and the use of coconut oil, I am able
> to make my nut butter fairly runny at this stage - it will be
> noticeably thicker once it sits in the jar for a while.
>
> When you're happy with what you've got, decant into a jar - an old peanut
> butter jar is perfect, especially if it's got that soft gasket on the
> underside of the lid - and enjoy. You can put the jars into the
> dishwasher and reuse but it helps to soak them in the sink first. The
> gaskets on the lids don't survive even the top rack of the dishwasher so
> do those by hand. Many old jam and jelly jars are also suitable to task
> here. The result will fill up a 16 oz. (by volume) jar to nearly the
> top - a 14.5 oz. jar (a common size nowadays - sigh) might not hold
> quite everything.
>
> Notes:
>
> I find plain almond butter doesn't have enough flavor, but I value the
> excellent nutritional profile of almonds and do like their taste. The
> addition of some peanuts and some cashews seems to create a good balance.
> Dry roasted nuts have more flavor than plain - I don't feel the need for
> salt at all but you may, of course, add some if you wish.
>
> You don't need coconut oil at all - my first few months of making this
> were all done with olive oil. You won't notice any difference in taste.
>
> You may add whatever else you like to this, and of course you can also
> vary the ratio of nuts. For instance, for my father, who is in his
> mid-80's and has a sweet tooth, I use 1 cup of peanuts and 1-2/3 cups of
> almonds (no cashews) and add a couple of generous pinches of sea salt and
> a1 tablespoon of honey. The addition of honey makes it thicker, so more
> oil is required. The result is also very kid-friendly although my
> personal version has been praised by many kids as well.
>
> Hope this is helpful to someone out there.
>
> -S-
>
>
>
>
>

Lou Decruss wrote:
> On Thu, 11 Aug 2011 12:41:33 -0400, "Steve Freides" >
> wrote:
>
>> My goal was to make almond butter that I liked - plain almond butter
>> never tasted good to me, either store bought or homemade. I think
>> the peanuts and cashews add needed flavors and overall richness to
>> the final product. Your idea of macadamia nuts sounds interesting -
>> I might try them as a substitute for the peanuts in my recipe - but
>> they are more expensive.
>
> All nuts have gone up a lot around here. I haven't bought pine nuts
> in awhile and got a bag at Costco a few days ago. It was double what
> I paid last time.
>
> Lou

I buy all my nuts at Trader Joe's. Even though they're not in bulk,
I've still never found cheaper anywhere on the Internet. I haven't
tried Costco - we have a membership but it's not in a convenient
location for us so we rarely go.

Next time I go to TJ's, I'll post the prices here.

-S-

On Thu, 11 Aug 2011 14:54:35 -0400, "Steve Freides" >
wrote:

> I buy all my nuts at Trader Joe's. Even though they're not in bulk,
> I've still never found cheaper anywhere on the Internet. I haven't
> tried Costco - we have a membership but it's not in a convenient
> location for us so we rarely go.

We go to Costco and Trader Joe's is the place to buy nuts.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

On Thu, 11 Aug 2011 14:54:35 -0400, "Steve Freides" >
wrote:

>Lou Decruss wrote:
>> On Thu, 11 Aug 2011 12:41:33 -0400, "Steve Freides" >
>> wrote:
>>
>>> My goal was to make almond butter that I liked - plain almond butter
>>> never tasted good to me, either store bought or homemade. I think
>>> the peanuts and cashews add needed flavors and overall richness to
>>> the final product. Your idea of macadamia nuts sounds interesting -
>>> I might try them as a substitute for the peanuts in my recipe - but
>>> they are more expensive.
>>
>> All nuts have gone up a lot around here. I haven't bought pine nuts
>> in awhile and got a bag at Costco a few days ago. It was double what
>> I paid last time.
>>
>> Lou
>
>I buy all my nuts at Trader Joe's. Even though they're not in bulk,
>I've still never found cheaper anywhere on the Internet. I haven't
>tried Costco - we have a membership but it's not in a convenient
>location for us so we rarely go.
>
>Next time I go to TJ's, I'll post the prices here.

A 1.5 pound bag of pine nuts was $21.99. 2 pounds of pecans was
$14.99.

Lou

On Aug 11, 12:25*pm, Lou Decruss > wrote:
> On Thu, 11 Aug 2011 14:54:35 -0400, "Steve Freides" >
> wrote:
>
>
>
>
>
> >Lou Decruss wrote:
> >> On Thu, 11 Aug 2011 12:41:33 -0400, "Steve Freides" >
> >> wrote:
>
> >>> My goal was to make almond butter that I liked - plain almond butter
> >>> never tasted good to me, either store bought or homemade. *I think
> >>> the peanuts and cashews add needed flavors and overall richness to
> >>> the final product. *Your idea of macadamia nuts sounds interesting -
> >>> I might try them as a substitute for the peanuts in my recipe - but
> >>> they are more expensive.
>
> >> All nuts have gone up a lot around here. *I haven't bought pine nuts
> >> in awhile and got a bag at Costco a few days ago. *It was double what
> >> I paid last time.
>
> >> Lou
>
> >I buy all my nuts at Trader Joe's. *Even though they're not in bulk,
> >I've still never found cheaper anywhere on the Internet. *I haven't
> >tried Costco - we have a membership but it's not in a convenient
> >location for us so we rarely go.
>
> >Next time I go to TJ's, I'll post the prices here.
>
> A 1.5 pound bag of pine nuts was $21.99. *2 pounds of pecans was
> $14.99.
>
> Lou- Hide quoted text -
>
> - Show quoted text -

Wonder what pecans would be like in that nut butter
mixture......hmmmmmmmmmmmmmm that's intriguing.

On Aug 11, 12:27*pm, ImStillMags > wrote:


> Wonder what pecans would be like in that nut butter
> mixture......hmmmmmmmmmmmmmm that's intriguing.- Hide quoted text -
>


Hey !!! or hazelnuts !!

ImStillMags wrote:
> On Aug 11, 12:27 pm, ImStillMags > wrote:
>
>
>> Wonder what pecans would be like in that nut butter
>> mixture......hmmmmmmmmmmmmmm that's intriguing.- Hide quoted text -
>>
>
>
> Hey !!! or hazelnuts !!

I did try hazelnuts, and the results were pretty horrible, at least
according to my taste. I've also tried walnuts and not liked it. I
don't know if there's any underlying rules one might come up with for
what makes a decent nut butter - that would be interesting to figure
out, even if only by trial and error. For me, my mixture works, and
half peanuts, half almonds (or thereabouts - I've done 1/3 peanuts and
2/3 almonds) works. In fact, increasing the peanuts in my recipe at the
expense of the rest of the nuts works however you do it. But that's
about the only guideline I'm able to come up with so far.

-S-

ImStillMags wrote:
>
> Wonder what pecans would be like in that nut butter
> Hey !!! or hazelnuts !!

I've turned several sorts of nuts into butter. Most are excellent.
I've done it with peanuts, almonds, walnuts, pecans, brazils,
macadamias, hazelnuts. All awesome. Hazelnuts tend to stick to the
blade of the food process so they take longer to grind.

Since most nuts come out great as butter I tried pistachios. First
attempt was too salty so I got some unsalted ones. Too bland.
Surprising but that's what I experienced. Delicious out of the hand,
unimpressive when ground into butter. Use pretty much any other nut,
though.

I have not tried mixing nuts. Great idea.

"Doug Freyburger" > wrote in message
...
> ImStillMags wrote:
>>
>> Wonder what pecans would be like in that nut butter
>> Hey !!! or hazelnuts !!
>
> I've turned several sorts of nuts into butter. Most are excellent.
> I've done it with peanuts, almonds, walnuts, pecans, brazils,
> macadamias, hazelnuts. All awesome. Hazelnuts tend to stick to the
> blade of the food process so they take longer to grind.
>
> Since most nuts come out great as butter I tried pistachios. First
> attempt was too salty so I got some unsalted ones. Too bland.
> Surprising but that's what I experienced. Delicious out of the hand,
> unimpressive when ground into butter. Use pretty much any other nut,
> though.
>
> I have not tried mixing nuts. Great idea.

I like a mix of macadamia and cashew.

On Thu, 11 Aug 2011 14:12:48 -0700, "Julie Bove"
> wrote:

>
>"Doug Freyburger" > wrote in message
...
>> ImStillMags wrote:
>>>
>>> Wonder what pecans would be like in that nut butter
>>> Hey !!! or hazelnuts !!
>>
>> I've turned several sorts of nuts into butter. Most are excellent.
>> I've done it with peanuts, almonds, walnuts, pecans, brazils,
>> macadamias, hazelnuts. All awesome. Hazelnuts tend to stick to the
>> blade of the food process so they take longer to grind.
>>
>> Since most nuts come out great as butter I tried pistachios. First
>> attempt was too salty so I got some unsalted ones. Too bland.
>> Surprising but that's what I experienced. Delicious out of the hand,
>> unimpressive when ground into butter. Use pretty much any other nut,
>> though.
>>
>> I have not tried mixing nuts. Great idea.
>
>I like a mix of macadamia and cashew.

I just made a big batch of granola that had both of those in it. It
was one of my best batches to date. It also had almonds, pecans, and
sunflower seeds. It was expensive to make but it was part of a
birthday present shipment.

Lou

On Aug 11, 2:34*pm, Lou Decruss > wrote:

This topic reminds me I have a new jar of almond butter in the
cupboard. I'm going to take it and mix it wih
some pecans and almonds I have and some coconut oil. The almond
butter I have is pretty stiff and dryish, the coconut
oil and other nuts should make it yummy.

On Thu, 11 Aug 2011 16:39:36 -0700 (PDT), ImStillMags
> wrote:

>On Aug 11, 2:34*pm, Lou Decruss > wrote:
>
>This topic reminds me I have a new jar of almond butter in the
>cupboard. I'm going to take it and mix it wih
>some pecans and almonds I have and some coconut oil. The almond
>butter I have is pretty stiff and dryish, the coconut
>oil and other nuts should make it yummy.

Let us know the results please.

Lou

On Aug 11, 5:56*pm, Lou Decruss > wrote:
> On Thu, 11 Aug 2011 16:39:36 -0700 (PDT), ImStillMags
>
> > wrote:
> >On Aug 11, 2:34 pm, Lou Decruss > wrote:
>
> >This topic reminds me I have a new jar of almond butter in the
> >cupboard. *I'm going to take it and mix it wih
> >some pecans and almonds I have and some coconut oil. * * The almond
> >butter I have is pretty stiff and dryish, the coconut
> >oil and other nuts should make it yummy.
>
> Let us know the results please. *
>
> Lou

I will, it is now on my list of things to do this weekend.

On Aug 11, 6:29*pm, ImStillMags > wrote:

>
> > Lou
>
> I will, it is now on my list of things to do this weekend.


Well, I skipped a weekend or two but I made almond/cashew butter
yesterday.
I used roasted almonds and cashews, about equal parts each and put
them in the processor and
pulsed till small then turned it fully on and let it run. I then
dropped in a couple spoons of
coconut oil (still solid) and let it continue till it was smooth.
Tasted it and it was quite good
but a bit bland so I added a tiny bit of salt and processed again.
Done.

Having a spoon full on my flax muffin bread this morning and it's
yummy.

Thanks for the idea Steve.

On Thu, 1 Sep 2011 07:38:33 -0700 (PDT), ImStillMags
> wrote:

>On Aug 11, 6:29*pm, ImStillMags > wrote:
>
>>
>> > Lou
>>
>> I will, it is now on my list of things to do this weekend.
>
>
>Well, I skipped a weekend or two but I made almond/cashew butter
>yesterday.
>I used roasted almonds and cashews, about equal parts each and put
>them in the processor and
>pulsed till small then turned it fully on and let it run. I then
>dropped in a couple spoons of
>coconut oil (still solid) and let it continue till it was smooth.
>Tasted it and it was quite good
>but a bit bland so I added a tiny bit of salt and processed again.
>Done.
>
>Having a spoon full on my flax muffin bread this morning and it's
>yummy.
>
>Thanks for the idea Steve.

Sounds good. Thanks for reporting back. I saved Steve's post too and
will try it.

Lou