Monday’s Menu Musings
I found a homemade recipe for nutbutter that I LOVE and because we are trying to keep things simple around here, this stuff makes for a quick, easy and nutritious lunch or even a light summer dinner as we did the other night. I usually serve it with either some fresh fruit or green smoothies and some raw veggies and hummus and it takes just a few minutes to get on the table. This recipe makes ALOT so you can fill some mason jars and share with some friends. Hope you enjoy it as much as we do (ok so, if we are going to be honest here, our 5 year old told me she doesn’t like it as much as peanut butter but one of the Figgin’s rules is, you have to eat what is put in front of you and so she will be eating it more frequently and I’m hoping it’s going to grow on her. Jada, on the other hand, loved it!)
1 c sunflower seeds
3 c raw nuts, any type. I used cashews, brazil nuts, walnuts and macadamia nuts.
1 leftover partially full jar of half-eaten peanut butter.
2 full jars of unopened peanut butter, any kind if your choosing
1/3 jar of almond butter, honey
1/4 c tahini, (sesame seed paste found in your healthfood store of healthfood section of your grocery store) . It has a very strong flavor and is used, with garbanzo beans, in making hummus.
3 T Nutella,
Put all the nuts and seeds in a blender or food processor.
Mix until very well chopped, but before the mixture gets too pasty.
Put the premade nut butters, Nutella, tahini and a drizzle of honey in a large mixing bowl with the newly chopped nut/seed mixture.
Combine well with a wooden spoon.
When well mixed, spoon the mixture into the now empty peanut butter jars or mason jars.