Thyme Roasted Nectarines and Salami by Jessica Elliott Dennison
"The stone fruits need a few minutes to caramelise in a hot oven, but really this is a very simple, ...
"If there is one project you should try, this is it. Not only because it's so easy, but nut butters are quite expensive to buy and often full of unnecessary oils and preservatives. Grab a handful of nuts or seeds, roast them, blend them with some honey and spices and you'll end up with the most luscious, sweet spread that is just waiting for a thick slice of toast – or, if you are like me, simply a spoon. You can get creative with the combinations (the Pepita and honey butter below is an absolute and unexpected knock-out), but try the simple Almond butter first so you can learn the process." - Kate Walsh.
280 g (10 oz/2 cups) unsalted roasted peanuts
1 teaspoon sea salt
2 tablespoons maple syrup
1 tablespoon melted coconut oil
Prepare your oven:
Preheat the oven to 160ºC (315ºF).
Roast the nuts or seeds:
Place the peanuts in a single layer on a baking tray lined with baking paper. Roast until just golden, but do not let them brown. The peanuts will take about 10 minutes.
Cool and blend:
Let them cool slightly, then place in a food processor. Add the sea salt and maple syrup and blend for 5 minutes, or until smooth. Be patient as the nuts or seeds will take the full 5 minutes to transform from powder to crumbs to clumps, and then to a smooth butter. If after 5–7 minutes the butter isn’t a lovely smooth paste, add an additional tablespoon of melted coconut oil.
Using a spatula, scrape your nut butter out of the food processor, into a clean jar. Screw the lid on tightly.
The nut butter will keep on the shelf for up to 1 month, or in the fridge for up to 2 months. If you store it in the fridge, bring it to room temperature before using, to make it easier to spread.