Archive for Low Sugar

Homemade Almond Butter

Hi everybody!

How has your 2018 started off? Cold, like so many states here in America?? For the past few weeks it has hardly been above freezing here in Kentucky. Thankfully, we had a couple days that were near 60 degrees…so I could at least pretend it’s Spring time anyway! Haha! (I’m SO looking forward to warmer weather, more sunshine, getting outside more and planting our garden!)

Today, I’d like to share with you how to make almond butter (or any nut, really). It’s super easy and oh-so-good! It’s so nice to know exactly what’s in it and what’s not (preservatives).

The recipe I’m posting is a general guideline. You can change the type and/or amount of nuts, leave out the salt or sugar…or even use seeds, such as sunflower seeds. (I haven’t tried that myself, but it’s pretty popular with those who are allergic to peanut butter.)

In the pictures, you’ll see the different stages that it goes through before you reach a nice, creamy almond butter. It’s pretty interesting!

I hope you enjoy it as much as we do and that you’ll try other butters as well!

Happy Cooking!

~Renee

Getting ready to toast the almonds. You can use any nut.

I have the toasted almonds in my Ninja. Any food processor will do.

I switched over to my food processor because it has a little more room.

At this stage, it looks like a grainy “blob”.

The “blob” is spreading out/relaxing some now and I’m adding a pinch of salt.

Relaxing even more, still a little grainy.

It’s getting more creamy and I’m adding a tablespoon of sugar. (You can skip the sugar if you want.)

Here’s the finished product. It’s SO yummy!!!

Homemade Almond Butter

1 1/2 Cups Whole Almonds

1 Tablespoon Sugar (optional)

Pinch Salt, or to taste (optional)

  1. Preheat oven to 325°F. Toast almonds just til they’re fragrant, 5-10 minutes, stirring halfway through. Cool to room temperature.
  2. Place almonds in food processor and process til smooth and creamy, stopping several times to scrape the sides and add the sugar and salt (if using). In total, it may take up to about 10 minutes depending on your food processor. Just be patient…it’s definitely worth it! 🙂
  3. Enjoy! Use the almond butter to dip apple slices or other fruit in or make a sandwich. 

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2018

All rights reserved.

#almonds #almondbutter #nutbutter #diyfood #foodprocessor #allnatural #yummygoodness  

 

Low Sugar Peach Butter

As I’ve said before, I don’t like peaches but my family does. I’ve been searching for some good peach recipes to make for them. Every peach butter recipe I found used like 4 cups of sugar! So I made this one that has very little sugar.

That night, I handed my husband a small cup of it and said, “Try this.” (I was surprised that he didn’t even ask what it was.) He took a bite and said, “OH!” I wasn’t sure what to think so I asked if that was a good “oh” or a bad “oh” and he said, “This stuff is GOOD!” (Whew!)

I hope y’all enjoy it too!!!

Chopping up the peaches on a beautiful cutting board that was hand made by a friend of ours.

Chopping up the peaches on a beautiful cutting board that was hand made by a friend of ours.

Using my Ninja to puree the peach pieces.

Using my Ninja to puree the peach pieces.

Adding the remaining ingredients to the pureed peaches in the bowl of my slow cooker.

Adding the remaining ingredients to the pureed peaches in the bowl of my slow cooker.

I didn't have enough half-pint jars that day. I just used one pint jar, four half-pint jars, and I just put the rest in a container in the fridge for the fam. :) (And, I gave away some too.)

I didn’t have enough half-pint jars that day. I just used one pint jar, four half-pint jars, and I just put the rest in a container in the fridge for the fam. 🙂 (And, I gave away some too.)

Here's a close up of some on a piece of my homemade bread.

Here’s a close up of some on a piece of my homemade bread.

Low Sugar Peach Butter

17 Large Peaches (about 13 cups chopped peaches)

1 Tbls Cinnamon

1/8 tsp Nutmeg

1/8 Cup Stevia (Stevia blend that’s used cup-for-cup like sugar)

1/2 Cup Granulated Sugar

1. Peel peaches and coarsely chop them. Using a food processor or blender, puree the peach pieces. 

2. Put the peach puree and all remaining ingredients into a slow cooker or crock pot. Cook on low at least 6 1/2 hours, or til it gets pretty thick. (Can be cooked overnight.) If desired, use a stick blender to make it nice and smooth. (This step is not necessary unless you want really smooth butter…I wish I’d had mine when I made this!)

3. If you’re canning your peach butter, have your jars clean and sitting in hot water. Also, have your lids in hot water. Ladle the hot butter into the hot jars, wipe any off the rim, and put lids on with rings, making sure to tighten them. Process in a water bath canner for 10 minutes. Take jars out to cool. You may hear that “pop” as they cool when the jars seal…that sound is music to my ears! 

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**