Protein-Packed Nut Butter
This is a cool recipe. This protein-enriched nut butter resists that oily separation, that can be messy and annoying, even when stored at room temperature. Nuts stay fresher longer when kept in the refrigerator however, so I recommend doing that.
This recipe uses no unhealthy hydrogenated fats or starches, which are usually used in commercial peanut butters to prevent separation. You can tweak the recipe to reflect your tastes. If you add the xylitol, you have a sugar-free nut butter (most peanut butters contain sugar too).
Try this recipe if you are eating a low-carb, low sugar diet, or high protein diet. If you are a vegetarian or vegan, using a vegetarian or vegan protein powder, will immensely enhance your needed protein consumption.
PROTEIN-PACKED NUT BUTTER RECIPE:
Difficulty level: Easy
1 1/3 c. Fresh roasted nut butter of choice (almond, cashew, peanut...)
1/2 c. Unflavored, unsweetened protein powder of choice
1/4 t. Powdered BioSalt (recipe on this blog), to taste
1 T. Powdered xylitol, optional
1/2 c. Coarsely ground roasted nuts, optional
In a seed or coffee mill, grind together the BioSalt and xylitol to make a fine powder. You may add some of the protein powder to this,
to make grinding easier. (A Krupps Seed mill is the best.)
In a food processor, place the room temperature nut butter, protein powder, and xylitol/BioSalt mixture. Process to blend well. Taste for salt and adjust if needed.
Blend the mixture until it makes a smooth paste.
If you like a chunky-style nut butter, add the coarsely ground nuts of choice and pulse the food processor to just mix in.
Transfer to a container with an air-tight lid and store until needed.
In the finished nut butter, you can swirl in 1/2 cup commercially prepared xylitol-sweetened jam or jelly. Do not use a raw jam or freezer jam, or it will spoil. Grape jelly would be good, for example.
You could add a touch of GOLDEN OIL (recipe on this blog), if the mixture seems a bit too thick. It will make the fat content of the nut butter even healthier.