Whoa, where has the time gone? Is next week really the last full week of September?
To be honest, I am both happy and anxious about September ending so quickly. This weekend will be fun since my sister will be home to celebrate an early birthday. I’m not sure about what she would like to do, but nevertheless, we are going to do our best to make her birthday a relaxing and homey one.
But even with the small celebration, I don’t have time to take too long of a break. So far, I’ve been doing a pretty good job balancing GRE study time with researching grad programs and going to the lab everyday, but it has come with some sacrifices (nothing major, but they can be frustrating). This is a topic for another post though, since this one is aiming towards a nuttier tone…
After blazing through a jar of sunflower butter from Trader Joe’s (took me about a week and a half to finish!!), I felt a bit guilty about the ~$5 price it cost. Now this is usually the standard price for “fancier” nut/seed butters, and I don’t mind getting fancy with these jars once in a while, but I have yet to try making a homemade nut butter and found this as the perfect opportunity to do so.
- 1 cup of pistachios
- 1-to-2 tablespoons of honey
- 1-to-2 tablespoons of olive oil
- Roast pistachios in a 350º F oven for ten minutes, turning them over.
- Cool the pistachios.
- Grind them dry in a food processor to a fine powder.
- There is no need to add salt since the pistachios are loaded with it
- Add warm honey and olive oil (based on ease of blending) to processor and blend.
- Add some shakes of cinnamon
- Note: The honey has the tendency to crystallize, so it may come out more crumbly than “regular” nut butters purchased from the store.
I added some to my hot grain cereal this morning…and it was to die for ! When mixed in piping hot grains or on a freshly toasted piece of bread, its true taste comes out (even if it’s texture says otherwise…)
What’s your favorite nut/seed butter to make at home?