During the Christmas period our calendars get busy, there are lots of social occasions, and, generally speaking, our intake of food increases. So because of all of this I decided that it would be nice to give healthy homemade gifts to my friends and families as a way to try and ensure that even though we might be eating more cookies and chocolate we can still make them the best versions possible.
I chose almond butter, hazelnut and cacao butter and chia jam because, for starters, they are my top three favourite homemade spreads, and secondly because a lot of people haven’t tried home-made nut butter let alone chia berry jam.
I love introducing new foods into people’s diets and this is a cool way to show everyone just how tasty and delicious it can be when you make it yourself. You could even attach the recipe if you wanted or slip it into their card so that they can make it again.
I’m definitely going to be making a batch of all three to take to our family bach since there’s normally a lot of people staying at any one time and breakfast just isn’t the same without some nut butter on toast or jam on top of my buckwheat crepes.
Your kitchen is going to smell incredible!! And I guarantee if you haven’t tried making nut butter or jams from scratch before, beware you’ll soon be hooked.
(Makes: 1 1/2 cups)
- 2 cups of raw almonds
- a pinch of salt
Turn the oven to 180-degree fan bake and line a baking tray with baking paper. Once the oven is hot, tip the almonds onto the baking tray and bake for 12 minutes or until slightly golden.
Once they are cooked let them cool for 20 minutes and then transfer to a food processor. Add a pinch of salt and process for 5-10 minutes or until a smooth and creamy nut butter is created. You may need to stop and scrape down the sides half way through to help it blend.
Store the nut butter in an airtight container for 3-4 weeks.
Hazelnut and Cacao Butter
(Makes: 2 cups)
- 2 cups of raw hazelnuts
- a pinch of salt
- 3 tbsp of cacao powder
- 2 tbsp of maple syrup
- 2 tbsp of melted coconut oil
Turn the oven to 180-degree fan bake and line a baking tray with baking paper. Once the oven is hot, tip the hazelnuts onto the baking tray and bake for 12 minutes or until slightly golden.
Once they are cooked let them cool for 20 minutes and transfer to a food processor. Add a pinch of salt and process for 5-10 minutes or until smooth and creamy. Now add cacao powder, maple syrup and coconut oil and process again until smooth. Transfer to an airtight container for 2-3 weeks.
Mixed Berry Chia Jam
(Makes: 1 cup)
- 2 cups of organic mixed berries
- juice from 1/2 lemon
- 1 tsp of maple syrup
- 3 tbsp of chia seeds
Place the berries into a small saucepan and let them simmer on a low heat for 3-4 minutes until soft or if using frozen berries until defrosted. Transfer the berries to a bowl and add the chia seeds, maple syrup and lemon juice. Mix well and let it sit for 10 minutes while the chia seeds expand.
Transfer the jam into an airtight container for 2-3 weeks.