Cashew Butter

Homemade Cashew Butter

★★★★★

 

5 from 17 reviews

All you need is two ingredients, an oven, and 15 minutes in the food processor to make the easiest, creamy Homemade Cashew Butter. You won’t believe how simple it is!

• Author: Ashley
 
• Prep Time: 10 mins
 
• Cook Time: 15 mins
 
• Total Time: 25 mins
 
• Yield: About 2 cups 
 
• Category: Spreads
 
• Method: food processor
 
• Cuisine: American
 
• Diet: Vegan

Ingredients

• 4 cups raw cashews 
• 2 teaspoons extra virgin coconut oil

Instructions

1. Preheat oven to 325ºF and place raw cashews on a medium-sized baking sheet. Spread evenly in one layer and toast for 10-15 minutes, or until lightly golden. Let cashews cool on pan for 10 minutes.
2. Process cashews: Place slightly cooled cashews in bowl of food processor and cover with lid. Process for about 10 minutes, scraping down the sides of the bowl periodically if necessary. Once your cashews have turned into a slightly creamy consistency, with the motor running, add 2 tsp of coconut oil and process the cashew butter for another 5 minutes, or until desired consistency.
3. Cool and store: Transfer cashew butter into jar with lid and store in fridge.

https://www.fitmittenkitchen.com/homemade-cashew-butter/

Coconut Butter

Make Your Own Coconut Butter!

★★★★★5 from 5 reviews

• Author: Adriana
 
• Prep Time: 5 minutes
 
• Total Time: 5 minutes
 
• Yield: 3 cups 1x
 
• Category: Recipes
 
• Method: cold prep
 
• Cuisine: Ingredient

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Description

We’re making homemade 1 ingredient coconut butter, casual. No big deal. Dare we say homemade coconut butter is going to be the high point of your day? We’ll leave that for you to decide…

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Ingredients

• 14 cups coconut chips (1.5 lbs!)
• pinch of salt

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Instructions

1. Fill blender cup with 8 cups of coconut chips and a pinch of salt. Blend & tamp for 30 seconds, or until the volume of coconut breaks down significantly.
2. Use a spatula to scrape the sides of your blender. Add the additional 6 cups of coconut chips. Blend for 60-90 seconds until a smooth, blending consistency is achieved.
3. If after 2-3 minutes the coconut still does not resemble a butter, add 1 tablespoon of coconut oil. Blend & tamp again.
4. Place into a jar & enjoy!

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Notes

** We recommend keeping this at room temperature v. in the fridge. In cool temps, the coconut butter will turn into one solid block of coco butter!

** To return coconut butter to a soft state for cooking, measuring, or baking simply place the jar of coconut butter in a bowl of hot water for 15 minutes, covered.

** If you have difficulty making coconut butter, double check you are using a high powered blender and wide coconut chips, not desiccated coconut!

** You can use a food processor just note the coconut butter will not yield nearly as smooth a consistency!

** Making your own coconut butter is cost-effective! To make 3 cups of coconut butter, it only cost me about $8.00 whereas a small jar (8oz) costs $10-$12! That’s a win.

https://willamettetransplant.com/how-to-make-coconut-butter/

Strawberry Freezer Jam

3.80 from 15 votes

The EASIEST Strawberry Freezer Jam Recipe

This is the easiest strawberry freezer jam recipe! No cooking, just stirring! Strawberry jam in under 30 minutes. Strawberries, sugar and instant pectin. Double or triple the recipe to make up to 6 (8 oz.) jars at a time.

 CourseSnack

 CuisineAmerican

 Keywordfreezer jam, no cook, strawberry freezer jam, strawberry jam

 Prep Time25 minutes

 Total Time25 minutes

 Servings2 Cups

 Calories45kcal

Equipment

• blender
• freezer safe jars with lids
• bowl
• knife
• cutting board
• spoon

Ingredients

• 1 2/3 cup crushed strawberries
• 2/3 cup sugar
• 2 Tbsp. instant freezer pectin

Instructions

Prepare Strawberries

• Rinse strawberries. Cut the tops off and cut each berry into small pieces. Place berries in a blender and pulse a few times to break them down.

Mix Strawberries with Sugar and Pectin

• Mix sugar and pectin together in a bowl. Pour strawberries over sugar and pectin.
• Stir for 3-5 minutes. This may seem excessive, but is essential to make sure that the sugar is evenly distributed and reacting with the strawberry juice. You don't want gritty jam.

Freezing

• Pour into clean, sterile, containers. Add lids.
• Let sit on the counter for 1 hour. Store in the freezer for up to a year and in the refrigerator up to 4 weeks.

Notes

I used glass jars for my jam because I have an entire cupboard full of them. Plastic containers are great for freezer use as well. You do not need to use canning lids (the kind with a ring and top) since you will not be processing these in a canner. Simple screw on lids are easier to open and close anyway!

Because it is made from fresh fruit, and not cooked, the jam will not last as long in the refrigerator as cooked jam. We have a large family (7) so a 16 oz. jar will go pretty quickly. If you have a smaller family it is best to make 4 or 8 oz. jars. To thaw a frozen jar simply place the jar in the refrigerator for 24 hours. https://gluesticksblog.com/strawberry-freezer-jam-recipe/

6x Recipe:10 c. pulsed Strawberries 6 c. Sugar3/4 c. pectin
7x Recipe:6lb Strawberries6 3/4 c. Sugar3/4c. plus 2 TBS pectin