Curry Nut Butter (Crackers Rolls)
Yup, I am a recipe posting machine! This is a staple for us. It’s the first nut butter I made and it’s been our favorite nut butter thus far (since june). Turmeric, curry and cayenne are all good for you too!
3½ cup walnuts, after soaking 4 to 6 hrs
1 clove garlic
2 teaspoon curry
1 teaspoon turmeric
½ teaspoon cumin
¼ teaspoon cayenne
2 tablespoon shoyu
2 tablespoon water
So you soak the walnuts for 4 to 12 hours (drain and rinse as needed) then draw off moisture with towel (can be a bit moist still). Put everything in a food processor and mix till smooth, scraping sides, until it’s rolling around in a ball in the bowl. Add water to make it thin enough to spread. Adjust spices till you think it;s de-lish then use it how you please. If you don’t use shoyu, try salt or whatever you use to substitute. Maybe lemon and salt? (I have no idea, so I hope one of you do!)
We make nori chips/crackers (Alex’s favorite thing I make). You spread the nut butter to the edges of a sheet of nori, thick enough you can’t see the nori sheet below, and cover with a second sheet. Cut it into small squares with a SHARP knife (helps if you can just press hard on the knife to cut and not have to draw the knife back and forth). Dehydrate for 4-8 hrs till pretty dry (when you store them they soften up).
Or ROLLS – Spread a small strip of nut butter on the edge of a nori sheet (shiny side down). Roll it over and cut the sheet leaving an edge. Wet edge and seal roll. Place on dehydrator tray seam side down and dehydrate as above.
Or Sushi – The nut butter is also good as a base for sushi. Spread all across a nori sheet, put stuff in it and roll it up!
I will try to post pics of each. Hope you like!