Clean Cooking: More Than 100 Gluten-Free, Dairy-Free, and Sugar-Free Recipes - Elisabeth Johansson (2016)

CLEAN COOKING

NUT BUTTERS

Delicious with pancakes, oatmeal, chia seed pudding, and fresh fruit, like slices of apple. Nuts release their oil when they are heated or lightly roasted, which facilitates the mixing.

PEANUT BUTTER

makes about 1 cup (250 ml)

1¼ cups (300 ml) natural, raw peanuts

¼ (1 krm) sea salt

Grind the nuts until they form a smooth paste.

PISTACHIO BUTTER

makes about 1 cup (250 ml)

1¼ cups (300 ml) raw pistachio nuts, shelled

Mix the nuts until they form a smooth paste.

TIP! Add 2 tbsp honey for a sweeter butter.

CASHEW BUTTER

makes about 1 cup (250 ml)

1¼ cups (300 ml) cashew nuts

Grind the nuts until they form a smooth paste.

ALMOND BUTTER

makes about 1 cup (250 ml)

1¼ cups (300 ml) sweet, raw almonds

Blanch and skin the almonds. Grind the almonds until they form a smooth paste.

HAZELNUTELLA

makes about 1¼ to 1⅔ cups (300–400 ml)

¾ cup + 3 tbsp (200 ml) hazelnuts (filberts)

3½ oz (100 g) dark chocolate; 56–64% cacao

½ cup (100 ml) coconut cream

¼ cup (50 ml) coconut sugar

¼ tsp (1 krm) salt

1 cup + 1½ tbsp (250 ml) cacao powder

3½ tbsp (50 ml) coconut oil

Roast hazelnuts in a dry skillet. Rub off the skins with a clean dishtowel. Grind the nuts with the chocolate.

Bring the coconut cream, coconut sugar, salt, and cacao powder to a boil in a saucepan. Let the mixture cool to 131–140°F (55–60°C). Add to the nuts and mix. Add the coconut oil a little at a time while the mixer is on.

image