© 2015 Green Kitchen Stories Nut_seed_butter

Homemade Nut & Seed Butter

For the past couple of years, nut butter has been the answer to most quick snacking situations in our home. Need a pick-me up? Dip some apple slices in peanut butter. Feel like having something a bit more substantial? Slab some hazelnut butter on a piece of rye and top with strawberry slices. Got a sweet tooth? Make vegan cookies using almond butter. Want dessert in 3 seconds? Fill a fresh pitted date with hazelnut butter. The combinations are endless and the result is always utterly satisfying. I guess the rich flavour and smooth and fatty creaminess balances many of the light and vegetable packed dishes in our kitchen pretty good. Our bodies need that fat and protein so we have made sure to always keep our pantry stocked up on at least one jar of nut butter.

Unfortunately, buying good quality organic brands is out of this world expensive. Also, after having tried some pretty cool mixed nut butters in Australia (Hello Macadamia, Cashew & Maple Butter!), the selection here in Sweden started to feel a bit limiting. Which brings me to today’s post. We have tried making our own nut butter a few times in the past years, but it wasn’t until a couple of weeks ago that we really got the hang of it. And since then, we haven’t been giving our food processor any rest. So after quite a few batches of homemade nut butter, we have learned some simple tricks that we wanted to share. Along with our favourite flavouring combination. Here we go! 


First of all, you only need ONE ingredient to make nut butter. Nuts. All kinds work, either on their own or mixed. You probably want to add some salt as well, but resist the urge to add water, other oils or any other liquid. By sticking to one ingredient you will get the creamiest result. You can add oil but it really isn’t needed as the point is to get the nuts to release their own oil. Water or other liquids will react with the natural oil and turn the butter more into a sticky paste. If you are allergic to nuts, you can use sunflower seeds or pumpkin seeds/pepitas instead. Both have beautiful flavours. We usually mix nuts with seeds as a way to keep the bulk cost down, seeds are much cheaper than nuts in our part of the world.

The easiest and most delicious nut butter is achieved by roasting the nuts slightly. You will get a creamier result and a nice, toasted flavour. We find 10-15 minutes on 150°C/300°F to be perfect. You can roast them longer but the longer you roast them, the more the nuts will oxidise (meaning, less healthy). You can activate the nuts instead by soaking and dehydrating them (this is the healthiest option), but it will be more difficult to get them to release their oils and achieve that creamy result (adding a bit of oil usually helps in this case).


Kitchen tool
To succeed in making nut butter you need to have a decent food processor. You are going to mix the nuts for at least 10 minutes and the nuts will get pretty sticky after a while, so your food processor will get hot. If it starts to smell a bit burnt, switch it off and let it cool down for a while before continuing. If you know that your machine isn’t all that powerful, it helps roasting the nuts a bit extra and adding them warm to the machine. We use a Magimix 3200 and it works really well. Regardless of the brand, it is worth investing in quality kitchen tools if you plan to use them a lot. A few readers have told us that they use their Vitamix blender. We haven’t tried it but trust that it works. The reason we prefer a food processor is that it has a wider base which allows the whole batch to be mixed at once, not just the nuts at the bottom. The mixing time will vary depending on the machine, the type, amount and temperature of the nuts. It takes around 10-12 minutes before it’s completely smooth and creamy in our machine but it can take up to 20 minutes in others.


Our Standard Nut & Seed Butter
Makes 2 cups

4 cups of any nuts and/or seeds, either one sort or mixed (for example 1 cup / 135 g cashew nuts, 1 cup / 135 g almonds, 1 cup / 135 g brazil nuts, 1 cup / 135 g sunflower seeds)
2-3 large pinches sea salt

Roast the nuts together with the salt at 150°C/300°F for about 10-12 minutes. Transfer the roasted nuts/seeds to a food processor. Run it on high speed for 10-20 minutes (depending on the strength of the food processor). Stop and scrape down the sides a few times. It will have a fine powder texture at first but just be patient and let the food processor do its magic. The nut butter is ready when it is all smooth, creamy and runny. Taste and add more salt if needed. If you prefer it a bit crunchy, you can add some chopped nuts at this point. Transfer to clean glass jars. Lasts for a few weeks in the fridge.

Cashew, Maple & Turmeric Butter
Makes 1 cup
This is amazingly tasting flavored nut butter is  probably our favorite thing ever to put on top of a sandwich or as a sweet dip for crunchy vegetables.

1 cup standard nut butter (preferably using half cashew nuts, half sunflower seeds)
1-2 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground ginger
1-2 tbsp maple syrup

Follow the instructions above for making the nut butter, or use store bought.
Add the rest of the ingredients towards the end of the mixing process, when the nut butter is completely smooth. Stir everything together by hand or give it a quick mix in the food processor. The spices and maple syrup will react with the nut butter making it slightly less creamy which is why you don’t want to stir it around too much. Store in a glass jar in the fridge.

Other uses for nut butter
Here are a few other ways you can use nut butter:

• Add a spoonful on top of your breakfast porridge or yogurt.
• Add a dollop in smoothies for extra richness.
• Use it in salad dressings (like in the No-Noodle Pad Thai in Green Kitchen Travels)
• As a filling in croissants or cinnamon buns.
• Use them in bars (we’ve got a beautiful new recipe that we plan to post in just a few days!)


PS! We have just released a new update of our Green Kitchen App. Not only have we included smart timers with full support for the Apple Watch, but we have also translated all the 124 recipes in the app to three new languages – Spanish, French and Italian. You can find the language switcher inside the settings menu of the app. This update is available without any extra cost.


  1. Posted 29 Mar ’15 at 10:25 | #

    Oooo – I love the idea of flavouring my nut butters with different spices! My youngest son Allan is unfortunately allergic to nuts but I often make several different seed butters. Our favorite at the moment is one made with toasted melon seeds which has a fairly mild and neutral flavour.

    • Posted 29 Mar ’15 at 21:33 | #

      Ooh, toasted melon seeds sounds great idea! We will definitely give that a try!

  2. Posted 29 Mar ’15 at 11:22 | #

    I always make my almond butter in my Vitamix. I get great results. I don’t add salt because the butter has a creamy sweetness and when added to porridge (which has already had salt added) no more salt is necessary. I have written a blog page – almond butter how do you like yours? I have also made butter with almonds, brazil’s and cashews (the A, B, C complete protein mix)

  3. Posted 29 Mar ’15 at 12:19 | #

    I have a nut better addiction as well. Fresh ground almond butter is my vice. I tried making it while living in Kenya (good luck finding nut butters there) but did not have much success (the equipment is also not that great). Now that I am back in the U.S. i’ll have to give it another try. I’m loving the idea of mixing in different flavors.

  4. Posted 29 Mar ’15 at 12:20 | #

    Thank you for sharing this! I will definitely try this!


  5. Posted 29 Mar ’15 at 12:59 | #

    absolutly love nut butter!! i´m just slowly getting into nuts again, as i coudn’t eat them for a few years and the cashew-maple-tumeric one sounds divine <3

  6. Renske
    Posted 29 Mar ’15 at 13:25 | #

    Thank you for this oh so simple recipe. I read your post while a chocolatecake with mixed nuts was in the oven. I have roasted the left over nuts right after the cake came out of the oven and now there is a jar of delicious nut butter on my counter.

  7. Posted 29 Mar ’15 at 15:29 | #

    delicious as always!!! Yumm


  8. Posted 29 Mar ’15 at 16:13 | #

    Adding spices as turmeric seems a wonderful idea! I’ve never thought about it ^_^

  9. Posted 29 Mar ’15 at 18:11 | #


    • Posted 29 Mar ’15 at 21:32 | #

      That is the plain, unflavoured nut & seed butter from the photos above. The colour varies every time we make it depending on which nuts we use and how long we roast them.

      • Karen
        Posted 11 Nov ’15 at 06:56 | #

        Hi there, I love all your recipes. Just wanted to make sure: Is there no way of buying your apps for a android tablet or phone?

  10. Posted 29 Mar ’15 at 18:28 | #

    Yum! Never would have thought to add turmeric!

  11. Posted 29 Mar ’15 at 19:01 | #

    This is the perfect resource for nut butter making, one that I’ll definitely be sharing with clients. I’m always turning to nut butter for snacks and desserts too. And I’m loving the idea of cashew, maple, turmeric butter!

  12. Silja
    Posted 29 Mar ’15 at 20:03 | #

    can’t wait to try the cashew, maple & turmeric version! just got myself a jar of cashewbutter a couple of days ago, never tried it before – any ideas what it pairs specifically great with taste wise? I was thinking maybe smoothies, or on top of crackers with some dried dates… thanks for some great inspiration!

    • Tim
      Posted 30 Mar ’15 at 17:20 | #

      I’ve had cashew butter with dates, banana, avocado mousses, spoons (sometimes you just get a hankering, you know?). I think cashew butter is one of those nut butters that does not inherently have a super aggressive flavour, but rather adds great richness to whatever it is added to. If you get it, add a bit of cinnamon to it as well! I love doing that.

  13. susan sobon
    Posted 29 Mar ’15 at 21:45 | #

    i have a cuisinart food processor and it takes 10 min. to make almond butter (i process in two batches, so 5 min. a piece). i also have a vitamix, but find the processor superior in making nut butters.cant wait to try this recipe!

  14. Posted 29 Mar ’15 at 23:34 | #

    Great idea to add turmeric! Do you think it would work if we add avocado to the plain one? with a little bit of lemon? I’ll try that. Thanks

  15. sharon
    Posted 30 Mar ’15 at 00:04 | #

    An addition to your quick 3-minute dessert of a date stuffed with nut butter is a sprinkle of cacao nibs on top of the sticky nut butter. Dark chocolate is a healthy antioxidant but without any sweetness is a bit hard to swallow. Date and nut butter makes a perfect healthy combo with the cacao nibs.
    If not at your local store, they are available here: http://www.therawfoodworld.com/raworganiccacaonibs16oz-pi1008933#.VRh4E2R4qxE

  16. Posted 30 Mar ’15 at 00:07 | #

    Adding seeds to nut butter sounds lovely!!

  17. Mette
    Posted 30 Mar ’15 at 01:16 | #

    Thanks for another inspiring post! I enjoy nut butters, but don’t have a strong enough machine to make it myself. In terms of Watts how strong does a food processor need to be in order to cope with these recipes? Is 1000 wats enough?

  18. Sasha
    Posted 30 Mar ’15 at 01:58 | #

    I don’t know whether you saw it when you were in New Zealand, but we have an artisan producer here who makes Smoke And Fire peanut butter, with smoky and chilli flavours. It’s amazing and now I’m tempted to have a try myself.

  19. Posted 30 Mar ’15 at 02:30 | #

    This looks so delicious!! I am obsessed with nut butters! Thanks for the great ideas!!

  20. Kerry
    Posted 30 Mar ’15 at 04:23 | #

    We bought some wonderful cashew nut butter from the markets in North Sydney recently. The butter was fine on its own but my daughter added water to it and made the most fabulous cream which we had with a mixed fruit crumble. It was so much nicer than ordinary cream.

  21. Helene hvid
    Posted 30 Mar ’15 at 07:50 | #

    It looks really delicious! Have you tried using “hørfrø”?(dont know this word in english!) i love them but have no idea it it works as i seed in this combination..

  22. Sara
    Posted 30 Mar ’15 at 08:17 | #

    Thank you for the lovely recipe! Just want to share some valuable info (http://www.eastbayexpress.com/oakland/california-targets-wrong-water-wasters/Content?oid=4222724) since I’m writing from Los Angeles – almond crops are currently responsible for making the current extreme draught conditions even worse because they are such a water-intensive crop in an area that does not naturally have sufficient water supply, so please consider using other nuts and seeds instead, as CA is currently the only major source of almonds in the world (if you’re able to find a small, local/non-CA supplier, wonderful!). Thanks for reading :) (no affiliation with the author or the website)

  23. Posted 30 Mar ’15 at 09:25 | #

    Love nut butter – once you make your own there’s no going back! AND you can get super creative with combinations / add-ins. I have an ancient cuisinart processor that makes the best nut butter. I’ve found the vitamix makes a dryer butter that gets hot fast. There’s something about the processor that draws the oils out in a way that I prefer (and it’s much easier getting out every precious bit).

  24. Posted 30 Mar ’15 at 09:41 | #

    I love making my own nut butters (so much cheaper and at least you can be sure of the ingredients in them!) but have yet to make any mixed seed butters. But having just read your post while munching a slice of bread with a cashew, hazelnut and almond butter (and thoroughly enjoying that combo!) I now know what I will be making next!

  25. Posted 30 Mar ’15 at 11:19 | #

    Check the manual of your blender first.
    I broke mine by not checking the maximum interval of crushing things.

    Might have been my general clumsiness playing in as well, but just as a reminder. :D

    Lily (Recipes and Random)

    • Françoise Tremblay
      Posted 9 Apr ’15 at 04:13 | #

      I broke my Vitamix too because I didn’t know there was a time limit of 10 min :(

      • Posted 9 Apr ’15 at 20:29 | #

        Did you know there is a re set switch under the Vitamix so you can reset it after it cuts out?

  26. Posted 30 Mar ’15 at 13:19 | #

    By by Nutella :D

  27. Posted 30 Mar ’15 at 16:35 | #

    Love this! The Cashew, Maple & Turmeric Butter sounds divine! Thanks for sharing!

  28. AJ
    Posted 30 Mar ’15 at 17:44 | #

    The cashew, maple and turmeric butter sounds amazing! Do you need to add the maple syrup? Am trying to go sugar-free so wonder what it would taste like…xx

  29. Posted 30 Mar ’15 at 20:01 | #

    It’s a good thing I don’t have access to Macadamia Nut Butter. But now that I have your handy instructions here, I could be in serious trouble.

  30. shayna
    Posted 30 Mar ’15 at 22:38 | #

    I love my Vitamix for nut and seed butters. It only takes a couple minutes, start on the highest setting, use the tamper the ENTIRE time its running and if the pitcher gets too warm to the touch at the base shut it down and start again. Its really important to push the nuts down into the blades.

    I never thought about combining nuts and seed. I usually only roast the almonds, but I’ve made all kinds: straight up sunflower kernels, pistachio (SOOOOO GOOD!) macadamia, cashew and of course almond.

  31. Posted 31 Mar ’15 at 10:21 | #

    It is so healthy and wonderful taste to eat and thanks for sharing this.

  32. Laura
    Posted 31 Mar ’15 at 10:52 | #

    This is a great article, I will most definitely try to incorporate spices to my nutbutters additional to cinnamon ;)

    One problem I still got, is that when making hazelnut butter it always turns out crumbly instead of smooth… Any tipps to avoid that?

    • Sue
      Posted 31 Mar ’15 at 21:11 | #

      Walk away from the processor!!

  33. Cari
    Posted 31 Mar ’15 at 16:09 | #

    My nut butter never seems to get creamy. It tastes great but it doesn’t stick together. I have a Cuisinart Pro. Any tips would be so appreciated. Thank you!

    • Françoise Tremblay
      Posted 9 Apr ’15 at 04:16 | #

      You have to keep going !! after a longer time of running the oil will start to come out and bind everything :)

  34. Posted 31 Mar ’15 at 17:13 | #

    such a great post!! thank you for all these interesting information!!
    I will definetely try the Cashew Maple Turmeric Butter!!
    well done :)

  35. Posted 31 Mar ’15 at 23:07 | #

    Great idea! Similar to what we are doing with tahini and humus: just add whatever spices and/or herbs you feel like for unlimited flavors and colors!

  36. Hanna
    Posted 1 Apr ’15 at 10:13 | #

    Wow, Thank you for this! I did not roast the nuts maybe that is why it took slightly longer with the processor. However, it was so tasty!!
    I used it like nutella as a bread spread. Thought about adding some honey to make it more delicious for my little ones :)

    Thank you

  37. Renae
    Posted 1 Apr ’15 at 20:05 | #

    I just made this and it is delicious. I am planning to make the bars tomorrow. Delicous.

  38. Posted 2 Apr ’15 at 06:09 | #

    I must start doing this! it looks so much better than store bought! Plus, I love the idea of adding spices :)

  39. leila
    Posted 2 Apr ’15 at 10:31 | #

    Thanks to your post, I just made my first outspread ever. Super excited! Thanks for the inspiration and tips!

  40. Suzanne
    Posted 2 Apr ’15 at 15:49 | #

    Wow, sounds absolutely delicious. I normally just put 250g each of Almonds, Brazil nuts + Cashews in my Thermomix + blitz for a couple of minutes to make ABC spread. It does it very easily, though not quietly! We eat loads of it, especially delicious on buckweat toast + I also use it in this brownie recipe – http://www.quirkycooking.com.au/2010/09/nut-butter-chocolate-swirl-brownies/
    I’ll have to try adding the extra flavours / seeds.
    Thanks so much for sharing.

  41. Posted 3 Apr ’15 at 04:33 | #

    I always wanted to try nut butters… maybe i’ll give it a go :D

    -Emily Kwok

  42. Posted 4 Apr ’15 at 04:03 | #

    Oh how I love nut butter! I honestly eat it with a spoon sometimes it’s so delicious!
    I need to try this maple spiced version you guys have, it looks beyond delicious!

    One of my favourite combinations is so simple, just some almonds, cashews, and macadamias and I’m in heaven. Will add the turmeric, cinnamon, and ginger next time!

  43. Sande
    Posted 8 Apr ’15 at 18:15 | #

    Wow, just found your amazing blog and cannot wait to try the nut butters. Does anyone have suggestions of where to purchase good nuts online? Many thanks!

  44. Posted 9 Apr ’15 at 06:56 | #

    There’s really no end to what you can do with nut butters! I prefer using the Vitamix though you have to be careful not to overheat it. I’ve used the food processor at times but I dislike the slight graininess that’s left even after a long time blending.

  45. Posted 11 Apr ’15 at 02:41 | #

    Am totally addicted to nut butter at the moment – really is the perfect snack! :)

  46. Madeleine
    Posted 17 Apr ’15 at 13:07 | #

    Love that you can do these things at home! I did the nutbutter myself and it was delicious!

  47. Wilma
    Posted 19 Apr ’15 at 15:16 | #

    Hej! Jag är student och alla mina pengar går åt till min hyra och mat haha ☺️ Men vet ni något matberedare/mixer som inte kostar hela mitt studiebidrag MEN som ändå är bra??
    Skulle VERKLIGEN vilja göra eget nötsmör!

    • Linnea
      Posted 11 Jul ’15 at 10:18 | #

      Köp på blocket. Då kan du få tag på en riktigt bra maskin till rimlig peng. Eller tag förra årets modell. Jag anv bosch mcm4250 den fungerar utmärkt, den har dessutom sjunkit i pris så du får nog en helt ny från butik för strax över 1000lappen.

  48. Stef
    Posted 22 Apr ’15 at 04:34 | #

    FYI Pinterest is blocking me from pinning this as it is classed as spam… sigh. I shall just bookmark instead! :)

  49. Alicia
    Posted 27 Apr ’15 at 17:30 | #

    I have just made the Cashew, Maple & Turmeric Butter and it is delicious!
    Thanks for the recipe.

  50. Posted 29 Apr ’15 at 21:39 | #

    My last nut butter was mint and chocolate flavoured! Yours looks amazing, I’m going to try it tomorrow!

  51. Jani
    Posted 4 May ’15 at 18:23 | #

    Hi! I would love to make my own Nut Butters, I´m doing a research to know which food processor is the best. Is the magimix equal to Cuisinart? Which model should I buy?
    Thanks a lot!!

  52. Posted 19 Jun ’15 at 05:27 | #

    Wow the illustrations for this post are so helpful! I never would have thought to keep blending for so long …

  53. mariam
    Posted 3 Jul ’15 at 23:04 | #

    I know you guys said any added oils aren’t necessary, but for the spiced version I found that adding a few tablespoons of coconut oil not only brought it back to its beautifully smooth and creamy consistency but also added a wonderful flavor.

  54. Line
    Posted 16 Jul ’15 at 21:16 | #

    It looks absolutely divine!
    I tried making sunflower seed-butter (in my Magimix) but it just didn’t wa nt to turn into that runny, creamy consistency! I let the machine run for at least 15-20 minutes (And scraped down the sides now and then) but it just staid really thick and sticky. What could I be doing wrong? (I toasted the seeds before blending)

  55. Maya
    Posted 27 Jul ’15 at 16:15 | #

    Wow. So this took absolute ages to make, even though my food processor is pretty decent. The result was lovely though. I added almond, cashew and pumpkin seeds, but I think I put in a bit too much salt. I mixed one batch with vanilla, agave and cinnamon, another with agave and cocoa. The result is delicious, but the trouble is indeed that the texture gets very sticky and thick if you mix in things. I added a little oil to loosen it again but need to use a flavourless one next time as now my nut butter tastes slightly of oil. I’m gonna try to make cookies out of them.

  56. Ida
    Posted 6 Aug ’15 at 19:05 | #

    Hi guys!! I just bought your books!I cant wait to start cooking all the great recipes you have there! :) I have a question: could you recommend a good (and not too expensive) food processor?

  57. MC
    Posted 19 Aug ’15 at 18:12 | #

    Loved the idea and just made it! Amazing!
    How long do you think it will last for if stored in fridge?

  58. Posted 17 Sep ’15 at 12:23 | #

    Finally got round to making this nut butter, and it’s so good! The taste is yummy and the fun of seeing your nuts slowly transforming into butter is a great joy. Thanks for this recipe :)

  59. jani
    Posted 17 Sep ’15 at 19:16 | #

    Hi! I would like to know if I add stevia to the nut butters: is it better a liquid one or powder? and when should I add it? together with the nuts or when its already finished and mix it with a spoon. Could you help me with this? Thank you!

  60. Jess Feldish
    Posted 17 Oct ’15 at 22:18 | #

    I am so impatiently waiting for this series to start! I have this vision of making and freezing my own beans, bread, and other staples that I don’t know that I need and creating this incredible cheap and healthy kitchen. +1 support this series. Alternatively, do you have any good places to start looking in the meantime? Your photos and recipes are just always so gorgeous.

  61. celeste
    Posted 27 Aug ’16 at 19:32 | #

    I have made various nut butters in my Vitamix. Love it! Please can you tell me how long will the nut butters last in the fridge? I made pumpkinseed butter on July 21. There is still a small jar left. Is it still good? Or do I need to taste it and smell it to see if it has gone rancid? Thank you!

  62. Neha
    Posted 11 Sep ’16 at 08:54 | #

    Hi.. I tried nut butter at home.. but tired out very dry and doughy.. so demotivated coz I expected something like your pics..
    What do you think may be issue..
    If it helps I tried very less quantity and added cocoa powder honey coconut oil to it..
    plz helpp

    • Posted 11 Sep ’16 at 09:36 | #

      You just need nuts. If you add other ingredients the oils won’t work so well at making a smooth butter. You need to be patient. It sometimes feels like you have a sticky butter but it will become smooth in a while. I use a Vitamix for mine. Keep trying😀

  63. urooj
    Posted 8 Jan ’17 at 03:17 | #

    hi :)…im a huge fan! of both your creations and nut butters. Here in Pakistan there isnt much varity of nut butters and what is available is quite expensive. So i tried making my own useing your method. The texture was creamy perfect but the taste was extreamly bitter. So i added some honey. Now its a big clump of slightly sweet bitter peanut butter. Nuts are expensive here too so i dont want to chuck it out. Please tell me how i can make it less bitter. Thanks!

  64. Lucy
    Posted 11 Jan ’17 at 14:57 | #

    I made this on Monday night – my boyfriend and I stood transfixed, staring at the magimix while it did it’s magic. We were both CONVINCED that it wouldn’t advance past breadcrumb stage and then suddenly a cricket ball sized lump of nut butter formed and slowly broke down into a super smooth cashew butter that is absolutely delicious! it took about 12 minutes from start to finish to get the perfect consistency and we toasted the nuts for about 10 minutes beforehand too. We added some fresh vanilla seeds for a bit of extra yum and now we’re literally fighting over who gets to lick the knife :)

  65. Posted 6 Mar ’17 at 14:22 | #

    Hi, thanks for sharing this recipe, it looks awesome! I was wondering how long can you store homemade nut butter? Also, does it have to be in the fridge?
    Thank you :)

  66. safina
    Posted 15 Mar ’17 at 21:23 | #

    what is the best way to mix nut butter with plant based milk ( like almond or soy milk), so I can make my overnight oatmeal/chia seeds breakfast? I would like to know the best way to incorporate the butter into the mix without losing its healthy fats. I have read about blending it but I am making a small portion for one person (one tablespoon of nut butter to a cup of soy or almond milk). there is another way of pouring hot milk over the butter and stir well. Will nut butters lose some of its healthy fats when heated?
    Thank you! I hope to hear from you!

  67. Annabelle
    Posted 28 Mar ’17 at 17:02 | #

    I made my first almond butter last night, and it is very sticky/pasty. I roasted first and added some salt, coconut oil, and coconut sugar at the end. Any advice?

  68. Marion
    Posted 21 Apr ’17 at 07:37 | #

    Hi guys,
    love your blog and beautiful recipes!
    I’m about to buy a Magimix and noticed you’re using the 3200 model. Do you ever wished you’d gone for one of the bigger models?
    BR Marion

    • Posted 26 Apr ’17 at 23:10 | #

      Hi Marion, well spotted! We have actually managed fine with this size. It’s of course always nice to have a larger one but it also takes up more space on the kitchen counter and we have already squeezed too much in so we don’t regret it. If we sometimes need to do massive portions of hummus or nut butter, we simply make two batches.

  69. Nora
    Posted 10 Jan ’19 at 12:32 | #


    Im planning on buying a new food processor. Why did you choose magimix 3200 instead of magimix 5200?

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