cheap family recipes
feed a family of 4 for less than £200 a month
Walnut Butter
Walnuts and pumpkin seeds made into a delicious nut butter – won’t find this in the shops! Use different nuts or seeds to ring the changes.
What do I need to make this walnut and pumpkin seed butter
- 300g walnuts
- pumpkin seeds – rich in Omega 3
- sugar – just a little, you can leave this out if you want to. Change to Muscovado sugar for a different flavour.
- vegetable oil
- garam masala – plenty is available on meal plan 2, but leave it out if you don’t want to use it
How do I make walnut and pumpkin seed butter
- Pulverise the nuts, sugar, spice and seeds in your food processor until finely chopped.
- Then drizzle in a thin stream of oil, until you’ve achieved a looseish consistency like the one in the image.
- If you are following meal plan 2, serve 10g per piece of bread/toast and have 2-3 slices per breakfast depending on your energy needs. Make once in the month if you are following our meal planner.
- We suggest 2 slices of toast per meal for smaller eaters and 3-4 slices per meal for active adults and growing teens
- Store in a large sterilised jam jar or two, or freeze until required. Keeps for 5 days in the refrigerator.
What changes can I make to this nut butter
If you aren’t following the meal planner, many options are available to you
- Change the nuts to whatever you have in the larder, use a mixture if you like
- Similarly with the pumpkin seeds, use what ever you have, including a mixture
- Olive oil is very nice used in nut butters, or use whichever oil you have handy
Other recipes using nuts
Sicilian pasta with chicken, olives, raisins, almonds, sun dried tomatoes and lemon
Ingredients
- 300 g walnuts
- 80 g pumpkin seeds
- 20 g sugar
- 160 ml veg oil
- ½ tsp garam masala
Instructions
- Pulverise the nuts, sugar, spice and seeds in your food processor until finely chopped.
- Then drizzle in a thin stream of oil, until you've achieved a looseish consistency like the one in the image.
- Serve 10g per piece of bread/toast and have 2-3 slices per breakfast depending on your energy needs. Make once in the month if you are following our meal planner.
- Store in a large sterilised jam jar or two, or freeze until required. Keeps for 5 days in the refrigerator.
Equipment Needed
Notes
Nutrition
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I always loved this nut butter when I used to make it at the start of CFR. If I replace the sugar it’s still keto friendly so I’ll be making that soon!
Sounds really yummy. Would you dry roast the nuts / seeds first?
Karrie – no, not usually, but you certainly could to get that flavour in there