Sprouted Macadamia Nut Butter

Homemade nut butter for optimal nutrition

Nut butter is one of my guilty pleasures, and I’m sure many of you can relate. A spoonful of nut butter (or three) is one of my favorite snacks, especially paired with dark chocolate or some berries. Peanut butter and almond butter typically run the show in the nut butter world, but I much prefer the omega-3 to omega-6 fatty acid ratio of macadamia nuts. Excessive omega 6’s is a major cause of inflammation, and therefore chronic disease, in the standard American diet. After analyzing my macro’s for a recent assignment in my functional nutrition training, I realized I could probably make a few tweaks to improve this ratio in my own diet, and since almond butter is a daily staple for me it seemed like a good place to start. Macadamia nuts have one of the lowest levels of omega 6’s compared to other nuts. Enter: sprouted macadamia nut butter.

First of all, sprouting nuts increases nutrient availability and decreases anti-nutrients and enzyme inhibitors. I like to order my sprouted nuts online in bulk to keep things cost-effective and time-efficient. However, it’s quite simple to sprout your nuts at home. Soaking times vary with different nuts, so be sure to reference my soaking and sprouting guide for accuracy. This recipe is applicable to all nuts or combination of nuts. Making your own nut butter at home is pretty seamless if you own a high speed blender or food processor, and it’s more environmentally friendly considering many major nut butter brands sell their products in plastic containers.

Bio-available nut butter

All you need for this recipe is 4 - 6 cups of raw sprouted macadamia nuts. You can also add in a dash of Celtic sea salt or Ceylon cinnamon, but these are totally optional. I toasted the macadamia nuts in a pan on low heat for 5-7 minutes before adding them to the food processor. Once toasted, grind the nuts in your food processor or blender. You will need to scrape the sides down a few times before the nuts turn to butter. This usually takes me about 10 minutes. Store in an airtight container in the refrigerator, and enjoy by the spoon, in smoothies or on a blueberry loaf!