Here's just a list of my recipes for healthy frosting.
It's suitable for cookies, cupcakes and cakes. What a way to indulge without loading on cream and sugar! In fact the other ingredients are optional besides the nuts themselves.
I started off my almond butter using my newer Phillips Blender. This was an utter disaster! I nearly burnt the motor but it still wasn't blending.
Then I changed to my old Toshiba food processor. It worked like magic. But the magic required patience. There's no need to roast the nuts beforehand as heat was generated while blending the nuts. They got so warm that the mixture was steaming after a few minutes. I had to pause for about 15 minutes once they start steaming and start blending again. So the whole process easily took 30 minutes to 1 hour.
The nuts went from coarsely chopped to ground to balls of paste and finally into gooey yummy nut butter! It's worth the effort as I can assure there's no unwanted additives in it! Each batch can last at least 2 months refrigerated. Just make sure the nut butter is completely cooled down to room temperature before covered to avoid condensation.
Extremely good almond butter!
3 cups of nuts
2tbsp sunflower oil
1/2 tsp salt
1tbsp cocoa powder
1/2 tsp cinnamon
I get most of my nuts online from FYZ herbs shopee.
- Pumpkin seeds
1. Toast all raw nuts at 180C for 10 minutes and blend them while warm (optional).
2. Pulse the nut in the blender until chopped.
3. Blend for 1 minute with pause and scrapping down in between.
4. Blend again 1-2 minutes until creamy
5. Please rest in between if blender becomes too hot.
6. Enjoy! Spread it on your bread or use them as a healthy cake frosting.
7. For extra crunchiness, add a handful of toasted nuts on the cake (can be the same nuts or pumpkin seeds or pine nuts)
To avoid the nut butter from seizing (lumpy paste, only add the optional ingredients after the nut has butterized and pulse them in)
Peanut butter frosting- guilt free yet absolutely heavenly.
2-3 cups dessicated coconut.
Blend intermittently while scrapping down the edges for a total of 10 minutes.
Cream cheese (Chocolate) frosting
220g cream cheese
1 cup Red dates
1/3 cup cocoa powder (optional)
Soak the dates in hot water for 10 minutes. Remove the pits.
Blend dates until smooth for 1-2 minutes.
Add cream cheese (and cocoa powder) and blend until smooth and fluffy.
Can't believe how good this tastes!
Enjoy the experiment.