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Homemade Macadamia Nut Butter

If you have a food processor, there’s no need to pay big bucks for gourmet nut butters when they’re so easy to make. Substitute this recipe anywhere you’d use peanut butter. You can use this recipe for any type of nut.

1 cup unsalted macadamia nuts
1/8 tsp. salt
1 tsp. macadamia nut oil (or oil of choice)

Toast nuts in a skillet on medium heat, stirring often, until fragrant and very lightly browned, about eight to 10 minutes.

Combine toasted nuts, salt, and oil in a food processor. Pulse, scraping the sides as needed, until you reach a smooth consistency, about 5 minutes, depending on how creamy you want the final product. Store in an airtight container in the refrigerator for several weeks. Makes about 1 cup, or 8 servings.

To make honey cinnamon mac nut butter, add 2 tsp. honey and 1 tsp. cinnamon. Or come up with your own combination of add-ins: vanilla extract, cocoa powder, instant coffee, shredded coconut, other nuts, or any combination of these. Be creative!

Per serving: Calories 130, protein 1 g., carbohydrates 2 g., total fat 13 g., saturated fat 2 g., sodium 40 mg., fiber 1 g.

 
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