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Coco-Nut Butter

Posted Sep 22 2009 11:20am
This recipe is from Nourishing Traditions by Sally Fallon (it is slightly adapted). I had been wanting to make my own nut/seed butter forever, so when I was flipping through the book and saw the recipe I thought, what am I waiting for? My first taste of the nut butter was unreal. I thought I was dreaming. Then I took another spoonful and ended up eating half the batch. I have since then made 4 batches and my mom and I like to take it straight out of the fridge, break off a chunk, and eat it plain. The recipe does recommend to eat it at room temperature because the coconut oil hardens when refrigerated, but it tastes the same either way!

You can adapt this recipe to be nut-free if you are allergic. Just use sunflower and pumpkin seeds!

A note on the nuts and seeds: Sally Fallon recommends using the nuts from her recipe for "Crispy Nuts" in the nut butter. Crispy Nuts have just been soaked for a few hours and then dried in the oven at 200 degrees. This step is not necessary, but it does make the nuts easier to digest. If you have digestive or autoimmune disease, you may consider soaking all of your nuts before consuming, as it is easier on the body.

This nut butter is healthful for several reasons:

Coconut Oil:"It contains large amounts of lauric acid, one of the chief fatty acids in breast milk. Coconut oil supports the immune system and helps prevent bacterial, viral, and fungal infections. According to scientific and clinical research, it can reduce the risk of deadly degenerative diseases such as cancer, heart disease, and diabetes." -Restoring Your Digestive Health by Jordan S. Rubin, N.M.D. and Joseph Brasco, M.D. "It also contains short-chain fatty acids which are easily absorbed into our system and used as energy, instead of going through the liver and being stored in our body as fat." -Nourishing Traditions by Sally Fallon

Raw Unfiltered Honey: This kind of honey still contains enzymes, propolis, and bee pollen, which aid in digestion, fight cancerous cells, and help our immune system deal with allergens in our environment. Information from Sally Fallon at PlanetThrive.

Nuts and seeds: Good source of protein if you are a vegetarian. Good source of vitamins, minerals, EFAs and antioxidants. Nutrients vary between nuts, of course.

Organic Sea Salt:"...high in organic iodine [editor's note: meaning your body is able to use it to the benefit of your health instead of the inorganic iodine found in table salt] from plants and the tiny skeletons of ancient marine life. It includes many trace minerals, including sodium chloride and magnesium salts." -Restoring Your Digestive Health by Jordan S. Rubin, N.M.D. and Joseph Brasco, M.D


Ingredients:
  • 1 tsp. sea salt
  • 2 tbs. raw honey
  • 2 cups soaked and oven-dried nuts or seeds of your choice (I use a mix of pumpkin seeds, pistachios and cashews)*
  • 2/3 c. coconut oil (you may adjust depending on your texture preference)

Directions:
  1. Allow coconut oil to come to room temperature.
  2. Process nuts or seeds until they reach a sand-like consistency.
  3. Add honey, salt and coconut oil to the processor and process until smooth.**
  4. Eat it by the spoonful! It's good for you!
*You should soak the nuts for up to 10 hours to deactivate the enzyme inhibitor(which makes it harder to digest). Then, oven dry them at 170 degrees (or less if your oven allows) for up to 6 hours. You can watch and turn them frequently to make sure they don't burn. This process increases the digestibility of the nuts. I make a huge batch and store it in the pantry so I don't have to go through this process every time I need them. If you have no digestive trouble you may be able to skip this step.
**This recipe will not work so well if you add the ingredients in a different order or if you don't allow the coconut oil to come to room temperature.
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