Can you believe it is once again time for my monthly Better for You Baking post? Time just seems to be flying by at the moment.
My better for you bakes are getting more and more delicious as the months go on and this week I'm giving you not one but two awesome recipes.
First up I'm going to show you how to make your own mixed nut butter and then I'm going to give you a fantastic nut butter cereal bar recipe.
You won't believe how simple it is to make your own nut butter and I use it all the time in my recipes. It tastes just like peanut butter but because it is pure nuts and no butter or oil, it is so much better for you.
These cereal bars are an absolute revelation, my boyfriend couldn't believe how yummy they were, they taste like Tracker bars but better and even better than that, they are better for you too!
Ok, let's start with the nut butter.
You can use absolutely any nuts you like to make nut butter, here I am making mixed nut butter so have used a mixture of walnuts, hazelnuts, brazil nuts and almonds but you can also use cashew nuts, peanuts and pecans.
All you need to make your mixed nut butter is a bag of mixed nuts and a food processor. You can use roasted or unroasted nuts.
I always get around 100g mixed nut butter from 125g mixed nuts but how much you make is up to you. My cereal bar recipe needs 100g of nut butter and around 300g will fill a small jam jar.
To Make the Mixed Nut Butter:
Place your whole mixed nuts in a food processor and blitz to a crumb. Continue to blitz the nuts until you can see the nuts begin to stick to the sides of the bowl, periodically scrape down the sides of the bowl and continue to blitz. Eventually the nut butter will begin to clump, keep blitzing until you are left with a smooth peanut butter like mixture.
The whole process should take around 15 minutes but it tends to take me a little longer as I periodically stop the food process and give it a little break before continuing.
You can now flavour your nut butter if you wish, adding, vanilla, cinnamon, maple syrup or coconut oil but for the cereal bars I leave the nut butter as is.
Now that you have made your nut butter, let's talk nut butter cereal bars.
Along with my nut butter, my cereal bars also contain sunflower seed butter, if you don't have any and don't want to buy some just to use in one recipe you can replace it with equal amounts of nut butter.
I have also used Eat Natural Apricot and Almond Cereal which I absolutely love but feel free to use anything similar. The Eat Natural cereal I have used is a mixture of whole grain oats, spelt flakes, almonds, apricot, sultanas, honey and coconut.
Nut Butter Cereal Bars
Makes 10 bars
85g Eat Natural Apricot and Almond Cereal (or muesli of your choice)
80g porridge oats
50g organic puffed rice cereal (rice krispies)
40g sunflower seed butter
100g mixed nut butter
2 tbsp maple syrup
1 tsp vanilla paste
1 tsp coconut oil
Line an 8 inch square brownie tin with foil, leaving a two inch overhang.
In a large mixing bowl combine the cereal, oats and puffed rice cereal, set aside.
In a small saucepan combine the sunflower seed butter, mixed nut butter, honey and maple syrup. Heat gently just until the mixture begins to pull away from the sides of the pan, 1-2 minutes. Remove from the heat and add the vanilla and coconut oil, beating until thoroughly combined. Add the nut butter mixture to the cereal and mix with a rubber spatula until all of the cereal is evenly coated. Tip the mixture into your prepared brownie tin and firmly press the mixture into a smooth, even layer.
Cover the brownie tin with clingfilm and place in the fridge for around 30 minutes or until set solid. Lift the bars from your brownie tin using the overhanging foil and cut into bars with a sharp knife.
Store the bars in an airtight container.
Happy Better for You Baking.