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An easy and luxurious nut butter: although making your own nut butters at home is possible, it's much easier to use the almond butter or peanut butter grinders at the co-op to make a nothing but nuts butter. Those high powered grinders are designed to turn harder nuts into a butter without any added oils, something a lot harder to do at home, even if you have a high-powered blender.
Softer and naturally high in fat, cashews and macadamias can be ground in a regular household blender, as long as you are careful to stop frequently (it's very easy to burn out a blender doing this!). Coconut adds a nice nubbly texture and a hint of flavor to this blend. The natural flavors in this nut butter are mild and sweet, delicious spread on bananas and apples, or on toast with a sprinkle of cinnamon.
3/4 cup raw cashews (bulk nut bins)
3/4 cup raw macadamia nuts (bagged, in the refrigerator to the left of the soda cooler)
3/4 cup dried coconut flakes, unsweetened (bulk nut bins)
1/4 tsp. sea salt (bulk spices)
Combine the nuts and coconut flakes in a blender. Grind slowly, stopping every 10 seconds to push the nuts down the sides and keep the blender from burning out. Even with all the starting and stopping, this is usually done in just a few minutes! The nut butter will not be completely smooth.
Remove from the blender and taste. Add salt a small pinch at a time, stirring in and…
Posted by M.K. Carroll on November 16, 2014 at 1:17pm
from the November 9, 2014 Kokua News email newsletter
Firmer and chewier than rolled oats and quick oats, steel cut oats take longer to cook and also hold up better as leftovers that can be reheated quickly.
Called "steel cut" because the whole oat grains are chopped with steel blades, the chopping makes the oats both quicker to cook and a little creamier in texture than whole oat groats (grains). The chewy texture is similar to brown rice.
One cup of uncooked steel cut oats makes 4 - 6 servings (depending on your appetite and what you top the oatmeal with), and keeps well in the refrigerator. A splash of water or milk and a minute in the microwave (or two minutes on the stove) to reheat is all you need. A batch made on a weekend can provide you with a quick breakfast before work or school all week long! Don't want to reheat leftover oatmeal? Try Molly Wizenberg's recipe for Leftover Oatmeal Muffins.
1 cup steel cut oats
3 cups water
pinch of salt
Bring the water to a boil over high heat. Pour in the oats, stir, and let it come back to a boil. Reduce heat to low and let the oats simmer for 20 - 30 minutes, stirring occasionally, until done (taste a little and if it's still too chewy for your taste, let it cook longer - you can also add up to another cup of water to make it softer).
For a bit more flavor, you can toast the oats before cooking.
Melt 1 Tablespoon of butter (can use coconut oil or…
Posted by M.K. Carroll on November 11, 2014 at 12:30pm