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Tag Archives: spreads

“Not-tella” and Banana Nut Muffin Butter

9 Jun

This may have been my greatest idea yet. I have been on a nut butter craze since this no sugar challenge. Also, with just eating healthier and avoiding bad fats, I have been loading up on all the delicious good fats, like homemade almond butter, avocados, and coconut oil! I am not exaggerating when I say I make homemade nut butter at least once a week. I dont know what happens. One moment, the jar is full..and a few days later, it has disappeared! :) I have also been eating an avocado a day–a new favorite food of mine!

So I went to go make my normal weekly raw almond butter, but then saw 2 ripe bananas that needed to be dealt with. Usually I just cut these up and freeze them (my favorite snack!), but today, a genius idea came into my mind.

I had wanted to make a sweet nut butter for awhile. Specifically, a chocolate one. But with no sugar allowed, I decided against it for awhile..until today.

What you’re about to see below is what I would like to call “Not-tella”. What kind of name is that you may ask? Well, this is surely not that name brand Nutella stuff..similar, but so much better. And did I mention it is so much healthier?! Ahh I think I died and tasted a bit of heaven when licking the spoon the first time. I could eat this whole batch. But I won’t. Let’s just hope it makes it through the week :)

I also made a batch without cocoa powder in it. This I would like to call banana nut muffin butter. Why? Well, it’s a nut butter, it has bananas, and tastes like a delicious, creamy butter version of banana bread!

If you try one thing tomorrow, this must be it. You will be SO thankful you did.

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Not-tella
-2 cups raw almonds (can use store bought butter–1 cup)
-1 large ripe banana
-1.5 T cocoa powder
Directions: Food process enough almonds to make 1 cup of nut butter (about two cups). This step will take awhile. Once blended into butter, add in 1 large ripe banana. Blend again. Add in cocoa powder. Blend once more. Enjoy! Keep refrigerated.

For Banana Nut Variety: Leave out cocoa powder. Add 1/4 cup chopped almonds after all blending is done (for a banana NUT muffin taste!)

For Almond Joy Variety: Add 1/4 cup unsweetened coconut with banana and blend. You can also add coconut extract if desired. For a non-banana almond joy recipe, check this post out.

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Blend the nuts into butter first

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Add chopped banana and blend

 

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Banana Nut Muffin Butter Variety!

Banana Health Benefits:
1)High in potassium which prevents muscle cramping
2)counteracts calcium loss
3)Helps overcome depression because of Tryptophan
4)Heightens your mood, relieve PMS, and cause relaxation
5)High in B6 which prevents swelling and aids in weight loss
6)Rich in pectin which aids in digestion
7)High in fiber
8)Makes you more alert

Almond Healthy Benefits:
1)Relief from respiratory disorders
2)Aids in hair, skin and dental care
3)Improves digestion
4)Can relieve coughs
5)Good for those with diabetes
6)Heart Healthy

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Pumpkin Mousse

21 Apr

Mousse: “A sweet or savory dish made with smooth whipping cream”

Wait..whipping cream? Even if you aren’t a health nut, we all know that anything with “cream” in it, isn’t healthy at all usually! But that doesn’t mean that this girl can’t find a healthy alternative! And guess what..you don’t like pumpkin? Well I made a chocolate variety too! Mmm, now that’s what I’m talking about. Chocolate and pumpkin, my two favorite things<3

How did I make it healthy when mousse is founded upon cream and other fattening ingredients?! Well that’s what I’m about to share with you.

I made a chocolate variety way back last year by accident when experimenting different ways with tofu. (Say what?!). Yep, tofu. But then the need for it sparked my memory. For the pancake weekly challenge I’ve talked about in previous posts (like my mochonut pancakes and berry coconut chai pancakes!) I’ve been attempting to create pancake¬†sandwiches, (a spin off of the loved yet unhealthy ice cream cookie sandwiches). But I needed a healthy filling instead of ice cream. What did I decide upon? You got it! My tofu mousse from long ago! (Please don’t write it off till you try it! You don’t taste a “tofu” taste!)

You can’t tell me that this makes you’re mouth start watering… :)

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Pumpkin Mousse
-6 oz silken tofu (or other tofu brand)
-1/2 cup pumpkin
-2 T cottage cheese
-2 T greek yogurt
-1/4 cup agave
-1 tsp each: cinnamon, vanilla extract, xanthan or guar gum (for thickening!)
**For chocolate alternative: Sub in avocado for the pumpkin+add 2T cocoa powder, or leave out pumpkin and avocado altogether and just add cocoa powder!
Directions: Blend all ingredients together. Let sit in refrigerator to thicken more. Enjoy!

Making Your Own Nut Butter

15 Apr

I’ve posted before about specific recipes for different flavors of nut butters I’ve made, but I’ve gotten a lot of questions as to how to even go about making homemade nut butter!

So I’ve decided to dedicate today to showing you all the steps in making it:) It seems appropriate since just yesterday I made a huge container of fresh, homemade almond butter. It was heavenly. There is just something about the homemade stuff. Something that tastes so much better than the store bought butters!

And guess what? Not only is it easier, just requiring whatever nuts you desire plus the food processor, but also very healthy without all the extra added oils and sugars, and cheaper than store bought!

Yesterday, I even took it a step further and split it up into two containers, making a chocolate caramel almond butter, and a coconut vanilla one. Talk about delicious creations. I was eating it by the spoonful!

But first, let me take you step by step as to how to make it!

Step 1: Toast almonds (or whatever nut you are using) in oven on broil, watching very closely until they are slightly browned. I emphasize watching closely, because I have burnt many batches of good nuts myself by taking my eyes off of them for just a quick minute!

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Step 2: Place toasted nuts into food processor.

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Step 3: Turn food processor on, and let those babies grind and grind and grind!

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First it’ll just look like chopped nuts, like above. Then, it’ll become finely processed like an almond flour type consistency.

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After a couple more minutes of food processing, it’ll finally begin to look like butter! You may have to stop a couple times to scrape down the butter from the sides, and then proceed to process again.

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Finally, you will be done! And you will have an excellent, creamy, homemade butter!

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This is when you can get creative and add in your own flavors of liking:) I split my batch up this time, and put a tablespoon of cocoa powder and a teaspoon of caramel extract.

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And the other half, I put vanilla and coconut extract in, with just a little bit of unsweetened shredded coconut! So delicious:)

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Hope you can now go and make your very own nut butter!:)