Another CFR recipe, walnut & seed butter
Here is another recipe from the CFR site, a delicious nut butter. Use it on toast for breakfast, or in sandwiches for lunch, maybe with a sliced tomato, or thick coins of cucumber in it too. A smear of jam would be a variation of the classic peanut butter and jam.
You can use any nuts for this. Value salted peanuts, almonds, pecans if you’re feeling flush. I have also used sunflower or sesame seeds, or a little of several types. All give different results, all delicious. Personally, I’m not fond of the garam masala in it, and never use it. I have reproduced it here, as it is in the original.
It’s 10:30pm at the moment, so I’ll pop in the costs and nutrition tomorrow.
80g pumpkin seeds
160ml veg oil
heaped teaspoon garam masala
Pulverise the nuts, sugar, spice and seeds in your food processor until finely chopped.
Then drizzle in a thin stream of oil, until you’ve achieved a looseish consistency like the one in the image.
Store in a large sterilised jam jar or two, or freeze until required. Keeps for 5 days in the refrigerator.