I came up with this recipe just recently because a lot of Mums have asked me for recipes that don’t have nuts. Daycare and school allergies do make packing yummy lunches harder and harder, but this butter can replace any nut butter in any recipe! It is creamy, slightly sweet and has a lovely roasted flavour that your traditional nut butter gives. I love it on toast with strawberries, spread onto my GF Blueberry & Coconut Yoghurt Scones Fingers with some double cream or greek yoghurt, and it is perfect in my Chewy Protein Granola Bars. The vanilla bean paste and cinnamon are optional, but honestly make this butter stand out so I wouldn’t forego it!
Yields 1 Medium Sized Jar
GF, RSF, DF, V
Ingredients
- 4.5 cups shredded coconut (I love the White Mill brand from aldi because it has no preservatives)
- 2 tsp salt
- 3 tbsp unhulled tahini
- 2 tbsp vanilla bean paste
- 2 tsp cinnamon
Method
1. Place coconut in a dry frypan or iron skillet over medium low heat and cook, stirring continuously until the flakes turn a nice golden brown, about 3-5 minutes.
2. Leave to cool for 5 minutes, then add to a food processor or thermomix mix with the remaining ingredients.
3. If you are using a thermo mix, blend on speed 8 for 20 seconds, scrape down the sides, then blend on speed 4.5 for 10 minutes; set the timer and leave it to do its thing! It will go through phases of separating and emulsifying so its best to leave it alone until time is up.
4. If you are using a food processor, blend on medium speed continuously for about 12 minutes, scraping down the sides as you need until it comes together like runny peanut butter.
5. Pour into a sanitised glass jar and store in the pantry for weeks (if it lasts!)
