Tag Archives: spreads

Apple Butter {Crock Pot}

Standard

Ingredients:

10 apples

A scant 2 Tablespoons cinnamon (or to taste)

Directions and Notes:

1. Cut clean apples into large chunks and place in a slow cooker. I opted not to peel mine and it turned out great.

2. Add 1 cup of water.

3. Cover and cook on high for 2-3 hours until the apples have softened.

4. Remove the cover and use a potato masher (or any other masher) to mash the apples partially, just to break them up a little more.

5. Keeping the heat on high, cook uncovered for 6-10 hours (depending on the strength of your slow cooker) or until the liquid has evaporated and the remaining mashed apple has started to almost caramelize a little bit. Be careful not to let it burn once the liquid is gone.

6. Combine the apple mixture and cinnamon in a food processor and process until smooth.

Because the apples reduced so much through the cooking process, the apple butter was plenty sweet enough without any added sugar.

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Natural Peanut Butter {From Raw Peanuts}

Standard

Ingredients:

2 cups raw peanuts (without hard outer shells)

1 teaspoon oil

1 teaspoon salt (or to taste)

Directions and Notes:

1. Spread the peanuts on a baking sheet and bake for about 20-25 minutes at 350 degrees, giving the baking sheet a little shake half way through the cook time. Be careful not to let them burn.

2. Allow the peanuts to cool, then transfer them to a food processor. It is not necessary to remove the paper-like red shells around the individual nuts. These won’t have any negative effect; they’ll just add a little color to the peanut butter.

3. Add the oil and salt and process 5-10 minutes until the oils of the peanuts have come out and the mixture is creamy. This takes a little time; at first it will just be crumbly and it may seem like it’s not going to work… just keep processing. Add more oil if greater creaminess is desired. Salt to taste.

Sunbutter

Standard

Ingredients:

scant 1 cup sunflower seeds

salt

Directions and Notes:

1. Toast the sunflower seeds for about 5 minutes at 400 degrees, being careful not to let them burn.

2. Let the seeds cool for a few minutes, then put them into a food processor and process for 5-10 minutes until they give off oils and become creamy. This takes a while, and for the first few minutes it may be necessary to frequently open the food processor and scrape the sides to keep it blending.

3. Add salt to taste.

This recipe yields somewhere between 1/3 and ½ cup sunbutter. Homemade peanut butter is still our favorite, but this is really good for something different, especially if you like sunflower seeds!