Monday, 25 August 2014

Dukkah Butter

So this week I have a new food addiction! Yes, they change often, and yes by obsession I mean eat until I pop and consume said addiction with every meal!

This week it is Dukkah Butter. I found some at the shop ( I think it was Farro for anyone who's interested), and since cracking the jar I have had to resist eating the whole thing in one hit!

Of course, I wouldn't be true to myself without wanting to try and make my own at home, and seeing as I had all ingredients I think were required already in the pantry I decided to give it a whirl!

The recipe is really simple, and easy to make, and is free of gluten, dairy, grains, soy, and sugar. There are just a bunch of yummy nuts, seeds, herbs and spices, and you will find numerous ways to add this to so many meals. It is delicious simply spread on toast for a quick snack, you can make sauces out of it to use in cooking (water it down and add a little lemon juice for a super quick dressing option), you can use it as a coating for your choice of protein for a quick option when baking, and you could make delicious savoury baked goods with it in.

Turn this...

...Into this!

Dukkah Butter

Gluten-free, grain-free, dairy-free, soy-free, sugar-free

Ingredients:
1 cup raw brazil nuts
1 cup raw almonds
1 cup raw cashews
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/2 cup olive oil
1/2 tsp salt
2 tbsp tahini (sesame seed paste)
1/4 tsp chill powder (optional)
a pinch of dried mint
1.5 tsp Shwarma blend, or Baharat (a Middle Eastern Spice Mix which you can easily buy from most good supermarkets or specialist grocery stores. See note at the end of the recipe for the list of spices that are in it if you'd like to make your own)

Directions:
1. Preheat oven to 160C. Place the nuts (almond, brazil, and cashew) on a baking tray and gently roast for about 10-12 minutes until lightly golden. Remove from oven and allow to cool a bit.
2. In a blender, place the roasted nuts and seeds (pumpkin and sunflower). Blend until all ground up, but not pureed. You want to still have a little texture.
3. Add the oil, salt, tahini, chilli, mint, and Baharat mix. Pulse to combine. Ideally you still want a bit of grittiness to the mixture (like a very slightly crunchy peanut butter), but you can make it completely smooth if you prefer. If you want to texture but find that your blender is making it too smooth, you can remove the nuts/seeds after whizzing them up and mix in the rest of the ingredients by hand. 
4. Taste (very important step!) and adjust any spices etc as you want. You may prefer to add a little more chilli, salt, or more spice blend for a stronger taste. 

Note: The Baharat or Shawarma mix generally contains roughly the following herbs and spices:
Pepper, cumin, ginger, cardamom, coriander, nutmeg, cinnamon, and cloves. 
You can experiment with making you own mix if you prefer or if you are having trouble finding a pre-made mix. I was just cutting corners, plus have found a fantastic mix that contains nothing but the yummy herbs and spices. It's made by a company called Sami's Kitchen. No additives or preservatives or anything else added, so totally legit to use for a cheeky shortcut!

Enjoy!

xx