Tutu Delicious Almond Maple Butter

My name is not Saffron. Nothing I own is tie-dyed or made from hemp. I don’t know how to roll a joint.  I suck at drumming, therefore I’ve never joined a drum circle. I dance conservatively. The only time I ever had dreadlocks was when I fell asleep after washing my hair and forgot to brush it. Yup, fun times. I don’t grow my own vegetables (we’ve discussed this, remember?) I kill them all. I’m no longer a vegan or a vegetarian. Incense gives me a headache. But man oh man, I sure can make nut butter like a hippie! woohoo!

I made this nut butter to celebrate Archbishop Emeritus Desmond Tutu’s Birthday, today.  To me, he is the embodiment of  peace, love, tolerance and common sense.  I also made this nut butter because I had some raw almonds, I didn’t know what to do with.  Happy Birthday dear Desmond! you are TUTU delicious.

I made this nut butter using raw almonds, but feel free to replace  them with unsalted, unroasted peanuts or cashew nuts. Honey is a great substitute for the maple syrup.

Almond Maple Butter

Makes 200g

2oog raw, unsalted, unroasted almonds

2-3 tbsp sunflower oil

2-3 tsp maple syrup or honey

1/2 tsp Maldon salt

Place the nuts in a food processor and process until they are fine (not as in ok, but finely chopped). Add the sunflower oil bit by bit until the nuts begin to resemble a creamy paste as you process them. You may need to add a little more or  less, depending on the natural oils in your nuts. That sounds bad on so many levels. Add the maple syrup and process until combined. Add the salt and blend. If you are using peanuts, you may like to add a few nuts at the end and process briefly to provide further texture and crunch to your butter. Store the butter in a sterilized jar or airtight container in the fridge. It will keep for about 2 weeks. This is delicious on toast or as a dip for apple wedges.