Low Histamine Nut Butter

Enjoy this low histamine, low lectin, low FODMAP, medium oxalate macadamia nut butter recipe!

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Prep Time 5

Total Time 5

Course Breakfast, Dessert, Side Dish, Snack

Cuisine American

Servings servings of 2 Tablespoons each

Calories 204 kcal

Equipment

Ingredients

8 ounces Macadamia Nuts
⅙ teaspoon Smart Monk 100% Pure Monk Fruit Powder can add more to taste OR
3-5 drops Stevia optional
⅛ teaspoon Redmond Real Salt

Instructions

Add all ingredients to your high speed blender or food processor.
Pulse on and off several times until macadamia nuts are ground to a powder.
Then turn blender or food processor on high.
If the motor starts to run slow, or a ball-shaped clump forms, stop and scrape the sides. Because of the high fat content in macadamias, the butter will eventually become very smooth and blend effortlessly.
Keep scraping and blending until you get a smooth butter.
Place in freezer for a few hours for a thick, cream cheese like texture. Or use room temperature for a thinner texture. I love dipping apple slices into the macadamia nut butter or drizzling it over blueberries!

Notes

Recipe Variations:

For a sweet and salty flavor:
Increase salt to ⅙ teaspoon

For crunchy macadamia nut butter:
Save some of the finely chopped nuts from the first stage of blending. Then stir the macadamia chunks into the finished nut butter for a crunchy texture.

For a fudge-like treat:
Spread the macadamia nut butter into a dish about 1" thick and freeze. Cut it into squares to enjoy.

Nutrition

Nutrition Facts

Low Histamine Nut Butter

Serving Size

2 Tablespoons

Amount per Serving

Calories

204

% Daily Value*

Fat

21.4

Saturated Fat

3.4

Sodium

Carbohydrates

Fiber

Protein

* Percent Daily Values are based on a 2000 calorie diet.

Keyword gluten free, low FODMAP, low histamine, low lectin, medium oxalate

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