This is a great share from my clinical instructor- nut butters are a great way to balance the carbs and sweets..
Example- banana and a nut butter... Yummy and our bodies benefit from it greatly from energy etc..
There are just some things that are meant to go together....
Plus homemade equals less preservatives and additives because you know what's in it...
Hope you enjoy... Website Link Here
Actual written directions and Video are also below...
How to Make Nut Butter written directions below
PREP TIME- 15 minutes
COOK TIME- 10 minutes
TOTAL TIME- 25 minutes
Servings (1-Tbsp servings)
Cuisine- Gluten-Free, Vegan
Freezer Friendly- No
Does it keep? 3 Weeks
How to Make Nut Butter video ...
½ + ⅓ cup Milk (dairy, soy, almond etc.)
⅔ cup Coconut Oil
2 Eggs (or egg substitute equivalent)
2 tsp Vanila Extract
3 Bananas (mashed)
1 tsp Salt
1 ⅓ cup Sweetener (splenda, sugar, stevia equivalent)
2 ⅔ cup Gluten Free Flour (I use king arthurs measure for measure flour)
1 ¼ tsp Xanthan Gum (if using MFM flour already has it)
1 tsp Baking Powder
1 ½ tsp Baking Soda
Preheat oven to 350 degrees F. Add ingredients in order. Pour into greased (or use muffin cups) muffin pan. Bake for 20 - 30 minutes or until cake tester comes out clean. Makes 12 muffins
(***hubby again couldn't wait until after the picture for a muffin.. lol)
1 cup steel cut oats
1 ½ tablespoon fresh lemon juice
¼ teaspoon sea salt
½ cup mix golden and regular raisins
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon powdered ginger or fresh grated
1 teaspoon maple syrup
¼ cup coconut milk or any other nut milk
Place the oats in a pan and cover with water add the lemon juice and soak overnight.
Drain through a fine mesh and rinse well
In a 4 quart pot, combine the oats, 2 cups of water and salt. Bring to boil on high heat and cover. Decrease the heat to simmer and cook for 10 minutes. Add dried fruit, cinnamon, cardamom, ginger and stir.
The oatmeal becomes creamy as the water evaporates. Add the maple syrup and the milk and stir.
Serve warm in a bowl and garnish with toasted nuts or fruit compote
Adapted from One bite at a time by Rebecca Katz pg. 84