I LOVE nut butters. I make them and and eat them and love them. I do not, however love the calories in them. And sometimes I need a thinner version of nut butters, but not as thin as PBU.
So I decided to tweak some almond butter and came up with the following recipe for nut butters that are creamy and spreadable with a slightly lower calorie count than straight-up nut butters. The secret? Thin with a liquid, then make it creamy with coconut flour and guar gum.
Ya think I have enough measuring spoons?
Here is the recipe for what I am calling Nut Butter Silk, and in this case: Almond Silk:
- 1 Tablespoon Almond Butter
- 1.5 Tablespoons water
- .5 Tablespoon Coconut Flour
- 1/8 tsp Guar gum
- (optional almond extract)
- (optional stevia)
Mix together the water and coconut flour to make a paste. Add the rest of the ingredients. Let sit on the countertop for a few minutes for the guar gum to stabilize the mixture and get thicker.
This batch turned out a bit thick. You can thin to desired consistency with your liquid of choice.
Incidentally if you want to go all chemical on me, you can substitute the water for sugar-free Torani or Da Vinci syrup in any number of nut flavors. The possibilities are endless.
Spread on Apples, bananas, crackers etc. Or use as a sauce for drizzling or dipping.
This recipe makes one portion and has 125 calories. Enjoy!
Q: Do you have any creative ways to “thin” nut butters? I know that PBU is quite popular!