Unlike most other nuts, peanuts have a porous shell that is soft, allowing contaminants to bind to the nut. One such containment is a fungus that produces aflatoxin, a chemical that causes cancer. Eating peanuts can exacerbate existing fungal problems for some people. Always refrigerate organic peanut butter to minimise the growth of fungi and rancid effects.
This homemade version is so tasty and easy to make and actually contains no peanuts at all. It’s made with almonds, cashews, and sunflower seeds, creating a taste so fresh and unique that you’ll never buy another jar from the store again. But it doesn’t stop here – since there are so many different nuts and seeds to choose from, the possibilities of mixed nut butter creations are as wild as your imagination.
Try this one:
2 cups of two to four kinds of nuts (I used 3/4 cup cashews, 3/4 cup almonds, and 1/2 cup sunflower seeds)
1. Place the nuts in a food processor, and grind until smooth, about five minutes or long enough for the desired consistency.
2. Store unused nut butter in an airtight glass container in the fridge.