Matcha Nut Butter
Packed full of goodness, this deliciously creamy nut butter is incredibly moreish and so satisfying too!
Makes 2 cups or 500ml
1 cup shelled unroasted hazelnuts
1 cup flaked almonds
1 cup untoasted pumpkin seeds
1 tbsp Storm+India Power Matcha
Seeds of 1 vanilla bean
2 to 3 pinches sea salt
Method1. Preheat the oven to 150°C.
2. Spread the pistachios, hazelnuts, almonds and pumpkin seeds in an even layer on a baking sheet. Roast for 5 to 10 minutes or until fragrant, being careful not to burn them.
3. Transfer the hot nuts and seeds to the bowl of a food processor fitted with a metal blade. Add the Power Matcha, vanilla and salt. Process on high for 10 to 20 minutes, depending on the strength of your machine. Stopping to scrape down the side of the bowl when necessary. At first the texture will be powdery, but be patient. The nut butter is ready when it turns smooth and creamy.
4. Store the nut butter in the refrigerator. It will keep well for a few weeks.