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Sprouted Nut Butter


4 cups of raw nuts

1/2 teaspoon of salt

1/2 teaspoon of nutmeg

1/2 teaspoon of cinnamon

2 teaspoons of vanilla extract


Before actually making the butter, place the nut of your choice in a big enough bowl where you can cover the the nuts with water, so they can soak for eight to twelve hours. Once nuts are harvested, they begin to go dormant, and with that, all the nutrients they offer go dormant as well. When we soak our nuts, it re-actives it, the nut begins acting like a seed and will even begin sprouting. Thus, sprouted nuts have a lot more available nutrients than 'regular nuts'. So the night before, soak your nuts in a large bowl, and in the morning take them out and let them air dry for an hour or so. You can even put them in the oven on the lowest setting to dry them out. Then, preheat your oven to 350 degrees F. Roast the nuts for 15-20 minutes.

Then place the nuts in a food processor, as well as the spices and vanilla and begin to the nuts until they are crumbly. Stop to scrape down the sides. Then blend until you get the creamy consistency you are looking for. Place in a clean jar, and keep refrigerated for up to a month.

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