Healthy Butters ​​to Eat Guilt-free

Butters are not just for putting in a pan to saute some food, or to prepare some desserts. There are also the so-called enriched butters, which will serve to flavor different preparations.

Butter is a delicious additive that helps to improve the taste of food. For many years it has been debated whether its consumption is healthy or not, due to the high content of fat and calories it contains.

Healthy butter options

First of all, it’s good for you to know that there are different types of healthy butters that add flavor to your meals, and allow you to maintain good health.

Furthermore, the most commonly used butter is that which is made from cow’s milk. However, there are equally healthy and delicious alternatives that bring more health benefits. Plus, they’re easy to make.

Peanut Butter Recipe

Ingredients

  • 2 cups of peanuts (300 g)
  • Sugar and salt (optional)

Preparation

  1. First put the peanuts in a container where they can be crushed.
  2. Afterwards, grind the peanuts into powder.
  3. Continue beating and grinding so that they begin to release their own oil.
  4. At the same time and without stopping beating, let’s see how the preparation will take on the consistency of a cream.
  5. Then the butter will be ready to be consumed.
  6. Finally, you can store it in the refrigerator for up to three weeks in a glass container.

Hazelnut Butter Recipe

Ingredients

  • 3 cups of roasted hazelnuts (360 g)
  • Sugar and salt (optional)

Preparation

  1. First, place the roasted hazelnuts in a container.
  2. Then grind them until you get a cream with a very homogeneous texture.
  3. Afterwards, place the butter in a glass container.
  4. Shelf life: up to three weeks in the refrigerator.

Almond Butter Recipe

Ingredients

  • 2 ½ cups of almonds (350 g)
  • salt to taste

Preparation

  1. If you can’t find roasted almonds, look for some raw ones and roast them before you start making the butter.
  2. First preheat the oven to 200 °C.
  3. Afterwards, place the almonds on a tray in the oven, and let them roast and brown.
  4. Then take them out of the oven and let them cool.
  5. Once cooled, place them in a bowl and process until you get the right texture. We will take breaks in the almond grinding process.
  6. Finally, place them in a glass jar.
  7. As in the previous recipes, the storage time is up to three weeks.

pumpkin butter recipe

Ingredients

  • 1 cup pumpkin puree (210 g)
  • 1 cup homemade peanut butter (200 g)
  • 2 tablespoons of spices (ginger, cinnamon, nutmeg) (30 g)
  • 2 tablespoons of honey (50 g)

Preparation

  1. Place the pumpkin puree in a blender or crusher, and add the peanut butter.
  2. Beat or mash for a few minutes, and add spices and spoons of honey.
  3. Beat again until mixture is creamy and free of lumps.
  4. Finally, pour it into a glass container, and refrigerate it for longer.

coconut butter recipe

 

Ingredients

  • 3 cups of grated coconut (240 g)

Preparation

Coconut butter is one of the simplest recipes:

  1. Simply place the grated coconut in a food processor or blender.
  2. Then beat or mash for about eight minutes,  until creamy.
  3. Finally, store in a glass jar in the refrigerator.

Nut Butter Recipe

Ingredients

  • 2 cups of walnuts (160 g)
  • 1 spoon of pure honey (25 g)
  • 1 teaspoon of kosher salt (5 g)
  • Olive oil or sunflower oil (optional)

Preparation

  1. First, process the walnuts in a container.
  2. Then add honey and a teaspoon of kosher salt.
  3. Continue processing for at least six minutes, until it forms a cream.
  4. Optionally add a little olive oil or sunflower oil.
  5. Afterwards, mix again until the oil binds to the mixture.
  6. Once finished, keep the butter in a glass jar in the fridge.

Cashew Butter Recipe

Ingredients

  • 2 cups of cashew nuts (140 g)

Preparation

  1. Cashew butter is one of the richest and sweetest flavors. Furthermore, it has the aroma of this interesting product. To prepare it, just follow the steps in the previous recipes.
  2. A add the cashew nuts in a blender or grinder.
  3. Mix and beat for two or three minutes. Take a break, and crunch again.
  4. Repeat the process about four or five times, until it becomes a creamy paste.
  5. The cream will be ready when it has a homogeneous texture, and there are no small pieces of cashew nuts.
  6. As with most butters, it is recommended to keep it in glass containers in the refrigerator.

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