Mint Pistachio Butter

GF V DF VG SF Dec 13, 2024

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I'm back for 3 more flavored nut butter recipes. Last time was peanuts, almonds, and walnuts, but today I'm going for pistachios, cashews, and sunflower & pumpkin seeds. First up is Mint Pistachio Butter, but be sure to check out the other 2 - Cashew Cookie Butter and Super Seed Butter. Or check out any of my other nut butter recipes!

BASE
- 2 cup (256 g) Pistachios
- 1/2 tsp (3 g) Salt

FLAVOR
- 2 tbsp (24 g) Allulose
- 1/4 tsp (1.25 g) Mint extract

1. Add your nuts to a food processor, and blend until super smooth, scraping down the sides every few minutes. This may take 5-10 minutes depending on your food processor. If it doesn't look and pour like a liquid, keep blending, you're not done yet. Have patience, and wear ear plugs!

2. Only once you have the creamiest and smoothest nut butter you've ever seen, add in your salt, and blend for 30 seconds to fully combine

3. It's time to flavor your nut butter. Add in the flavoring ingredients, and blend until smooth and fully combined

4. Transfer to a mason jar or air tight container, and store at room temperature for up to a week. You can also freeze homemade nut butter for later

https://www.poormanprotein.com/recipes/mint-pistachio-butter

Description

I'm back for 3 more flavored nut butter recipes. Last time was peanuts, almonds, and walnuts, but today I'm going for pistachios, cashews, and sunflower & pumpkin seeds. First up is Mint Pistachio Butter, but be sure to check out the other 2 - Cashew Cookie Butter and Super Seed Butter. Or check out any of my other nut butter recipes!

Time

Prep Time:

10 minutes

Cook Time:

10 minutes

Total Time:

20 minutes

Cost

Total Cost:

Cost per Serving:

$0.47

Ingredients

Serving(s)

Base

2 cup Pistachios
1/2 tsp Salt

Flavor

2 tbsp Allulose
1/4 tsp Mint extract

Instructions

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1. Add your nuts to a food processor, and blend until super smooth, scraping down the sides every few minutes. This may take 5-10 minutes depending on your food processor. If it doesn't look and pour like a liquid, keep blending, you're not done yet. Have patience, and wear ear plugs!

2. Only once you have the creamiest and smoothest nut butter you've ever seen, add in your salt, and blend for 30 seconds to fully combine
3. It's time to flavor your nut butter. Add in the flavoring ingredients, and blend until smooth and fully combined
4. Transfer to a mason jar or air tight container, and store at room temperature for up to a week. You can also freeze homemade nut butter for later

Notes

1. If your nuts are raw, air fry them at 300F for 10 minutes, or roast in the oven at 350F for 12 minutes
2. If you prefer a chunky nut butter, reserve about 1 oz (28 g) of nuts, and blend in at the end
3. Be sure to check out all 6 of my flavored nut butters
   • Maple Cinnamon Peanut Butter
   • Chocolate Almond Butter
   • White Chocolate Walnut Butter
   • Cashew Cookie Butter
   • Mint Pistachio Butter
   • Super Seed Butter

Nutrition Facts

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Servings: 9

Serving Size: 2 tbsp (32 g)

Calories: 160

------------------------------------------

Total Fat: 12.9g (17 %)

Saturated Fat: 1.7g (8 %)

Polyunsaturated Fat: 4.1g

Monounsaturated Fat: 6.6g

Cholesterol: 0mg (0 %)

Sodium: 129mg (6 %)

Total Carbohydrate: 10.4g (4 %)

Fiber: 3.0g (11 %)

Net Carbs: 4.7g

Total Sugar: 2.2g

Allulose: 2.7g

Protein: 5.7g (11 %)

------------------------------------------

Vitamin B12: 0.0mcg (0 %)

Vitamin D: 0.0mcg (0 %)

------------------------------------------

Calcium: 30mg (2 %)

Iron: 1.11mg (6 %)

Magnesium: 34mg (8 %)

Potassium: 292mg (6 %)

------------------------------------------

Glycemic Index

:

13.3

Glycemic Load

:

1.3

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