Roasted Coconut, Pistachio, & Almond Butter

21 Mar

Of all the food I eat, I’d have to say that peanut butter is my favorite.  I’ve been eating peanut butter for as long as I can remember.  In fact, I like it so much that when I was a kid, I’d take just PB sandwiches to school for lunch.  I didn’t want any jelly cramping my PB’s style 🙂

As I’ve gotten older, some things haven’t changed (I still eat my nutbutters sans jelly) however some things have.  Namely, I’m open to trying new nutbutters.  If I can’t have my beloved peanut butter (smooth, never crunchy), I’ll happily eat almond butter, coconut butter, or sunflower butter.  But technically, that’s a seed butter, right?

So when I finally invested in a new food processor, I knew instantly that I had to create my own nutbutter.  I didn’t have a type in mind and I didn’t quite know what to expect, so I just used what I had on hand.  

For a recipe that was put together on the fly, this turned out remarkably well!  Roasting the nuts enhances their natural flavor and gives the butter a rich, nutty taste.  There is a slight hint of coconut but it’s by no means overpowering.  It has a very drippy consistency but that’s probably due to the addition of the oil.  If you’d prefer a thicker nutbutter, then feel free to leave it out.

One things for sure, this nutbutter can certainly hold its own.  There’s no need for jelly.

Roasted Coconut, Pistachio, & Almond Butter

Ingredients:

  • 1 cup raw almonds
  • 1/2 cup raw, shelled pistachios
  • 1 cup unsweetened coconut flakes
  • 1 Tbsp coconut oil
  • 1 tsp pure cane sugar
  • dash of salt (optional, to taste)

Directions:

  1. Preheat oven to 375 degrees.
  2. Lay almonds and pistachios on a baking sheet and roast for about 5 minutes.  Be sure to keep an eye on them as they burn easily.
  3. After 5 minutes, remove from the oven and stir.  Roast in the oven for another 3 to 5 minutes.
  4. Add the coconut flakes and roast on one minute intervals.  My batch only needed two minutes before the coconut began to brown.
  5. Place warm nuts into the food processor and pulse for 2 to 3 minutes.
  6. Scrap down the sides and add coconut oil, sugar, and salt, if using.
  7. Pulse for another 2 to 3 minutes.

What’s your favorite type of nutbutter?

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7 Responses to “Roasted Coconut, Pistachio, & Almond Butter”

  1. movesnmunchies March 21, 2011 at 2:47 pm #

    oh my gosh!! i LOVE this combo for your nut butter!!
    im a big fan of peanut and pecan!

    • Michelle March 21, 2011 at 3:26 pm #

      I’ve never had pecan butter before. I’ll have to give that a try!

  2. Christina March 23, 2011 at 8:13 am #

    This looks soooo delicious!! I love the addition of the cocoonut!I love all kinds of nut butter….yummy! 🙂

    • Michelle March 23, 2011 at 8:21 am #

      Yay, I couldn’t agree more!

  3. Crepes of Wrath March 23, 2011 at 8:29 am #

    This sounds awesome – I’m all about anything with coconut! I need to whip some of this up when I get my new food processor (mine overheated when I overloaded it making pizza crusts a week or so ago).

    • Michelle March 23, 2011 at 11:13 am #

      I’m right there with ya when it comes to coconut! Sorry to hear your food processor is on the outs but hopefully you’ll get a new one soon. I love mine!

Trackbacks/Pingbacks

  1. Five Favorites Friday – 4/1/11 « A Voracious Appetite - April 1, 2011

    […] Cinnamon Granola (from Naturally Ella) I think I’ve made it clear that I love coconut.  But one thing that I haven’t featured on the blog yet is homemade granola.  […]

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