Never, ever, ever add water to nut butters! I've had several bad experiences, where being short on/out of olive oil, I've added a bit of water to help get the moisture in there. It doesn't work. It just causes things to clump up, and then they refuse to get pulverized into butter, and you end up with a funny tasting coagulated mass of wet nut powder - and eating that will not be fun.
Never, ever, ever add water to nut butters! I've had several bad experiences, where being short on/out of olive oil, I've added a bit of water to help get the moisture in there. It doesn't work. It just causes things to clump up, and then they refuse to get pulverized into butter, and you end up with a funny tasting coagulated mass of wet nut powder - and eating that will not be fun.
This happened to me once and I turned it into the most amazing pesto. Added parmesan, garlic, fresh parsley, fresh basil and sun dried tomatoes.
It turned out a huge batch and was so delicious I had to portion it out and freeze it to make sure I didn't inhale it all in one sitting. So I found out it freezes well too - I've been enjoying this bit of serendipity for a couple months.
used the following:
1 Cup chopped walnuts
1 tbsp + 1 1/2 tsp coconut oil
1 1/2 tsp raw honey
i think i overdid it on the honey a little bit. if you don't like sweet things then i suggest 1 tsp honey.
would've made more but after making macadamia butter (1 cup nuts, 1 tbsp + 1 tsp coconut oil) and this i got a little sick, i think i taste tested a little too much
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