After dealing with a leaky (and often explosive) food processor for over a year, it was finally time to break down and hunt for a new one. Next to my blender the food processor is my second most used kitchen appliance, so I want one that does the job well. After asking for your input on my Facebook page and reading reviews, I decided to buy the Cuisinart 14-cup food processor. I heard mostly positive things about Cuisinart processors and figured it was worth a shot!
So far, it lives up to the hype! I’ve been using it for a couple months now and it works great. I also love the huge buttons on the front. It’s straight-forward and easy to use which is always a good thing for those of us who are appliance challenged. [This is coming from the girl who broke a previous food processor on the very first try. I blame the bone-dry honey dates!] I am looking forward to trying out the dough setting too.
My only complaint is that crumbs get stuck in the lid and I haven’t found an easy way to get them out. A butter knife seems to do the trick, but it’s a bit annoying that I can’t seem to take apart the lid. I read that others have this problem too, so hopefully Cuisinart remedies this in their next release.
Since my purchase, I’ve been making nut butter like nobody’s business. What better way to break in a new processor and see what it’s worth? This one today is a lovely “every day” nut butter just bursting with nutrition.
So far, the new Cuisinart is holding its own. I’ll report back at the end of cookbook testing. It could be a long road…
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Kitchen Sink Nut Butter
Yield
1.25 to 1.5 cups
Prep time
Cook time
Total time
My goal was to pack as many healthy ingredients in as possible. I ended up adding walnuts, almonds, pecans, flax, chia, hemp, pure maple syrup, fine grain sea salt, pure vanilla extract, and a touch of coconut oil for an ultra silky feel. You can’t tell by the photo how many amazing ingredients are lurking inside, but it’s packing a nutritional powerhouse. Feel free to play around with the seeds and nuts depending on what you have in your own kitchen.
Ingredients
- 1 & 1/4 cups raw almonds
- 1/2 cup raw pecans
- 1/4 cup raw walnuts
- 1 tbsp flax seed
- 1/2 tbsp chia seed
- 1 tbsp hemp seed
- 3 tbsp pure maple syrup
- 1/2 tbsp coconut oil
- 1/2 tsp pure vanilla extract
- fine grain sea salt, to taste (you want the flavour to pop!)
Directions
- Preheat oven to 300F. Line a baking sheet with parchment or a non-stick mat. In a large bowl, mix together the nuts, seeds, and maple syrup. Spread out mixture onto baking sheet and bake for about 14-15 minutes minutes or until lightly golden, stirring once half way through. Watch closely after 10 minutes.
- Remove from oven and allow the mixture to cool for a few minutes before placing into a food processor. Process for about 10 minutes, stopping to scrape the bowl every 30-60 seconds as needed. The mixture will be very drippy and smooth when it’s ready. It may seem like it will never come together, but don’t lose hope. Add in the vanilla, salt, and coconut oil and process until combined and smooth.
- If you’d like crunchy almond butter, stir or pulse in chopped nuts.
Tip:
Store in a sealed container in the fridge. Will keep for at least 1 month.
I don’t say this often, but the best part of this recipe is the clean up!
I’ll be back this weekend with my new blog header and winner of the giveaway! Have a great Friday.
Darn that clean up. ;) There are just some places where a spatula won’t fit, right??
So many powerhouse seeds and nuts all in one!
Mmm! I love making nut butters, but have never put so many different nuts/seeds in one batch. Great idea, I will definitely try this!
i have tried so many times to make your lovely nut butters with my cuisinart food processor. i have had zero luck!
i’ve tried using raw nuts, roasted nuts, adding oil, not adding oil, and it just never gets to that creamy/spreadable stage. i wind up with a wasted pile of something between fudge and glue. i think i’m about ready to blame my cuisnart, as it’s about 8 years old and probably extraordinarily upset with me that i keep trying to make nut butters… i hear people who swear by vitamixes, but i think that may be a few pay grades down the road for me :)
any tips for this newbie? i don’t think it’s a patience/time thing as i often give it at least 15 minutes, if not 25, of constant whirring and scraping down of the sides…
That is strange indeed! I think I’ve heard that the size of processor can affect the outcome. What size are you using?
The food processor looks great so far but that nut butter looks AMAZING!! :)
This is the same food processor we have and I really like it. I agree with you about the lid, though. I also find that sometimes stuff leaks near the back when you take the lid off. It’s not a big deal, though, and ultimately I’ve been very happy with it. I like how quiet it is, too! :)
yes I’ve noticed that too about removing the lid…forgot about that!
Ang- I have the same food processor and the same problem with the crumbs. I’ve found the best method to be one of those bristle scrub brushes b/c you can get a few of the bristles in between the plastic edge and the other part. Other than that, I’m totally in love with it!
that’s a great tip, thanks!
Hi Angela,
If you are not using the shoot in a recipe, you can cover the bottom of the lid with a pice of plastic wrap before tightening it on the bowl.
I always get addicted to a Single but butter, now it’s sunflower butter.
This sounds like a great combination :) all my favorite nuts in the same jar !
Mmm, I love nut butter but don’t have a food processor to make it, plus I’m lazy. I do love Mara Natha Almond butter though and for a massive jar at Costco for $5 I can’t beat the convenience! The recipe looks great though!
Good to know that price at Costco. It is so reasonable. I’m on a fixed income + really can not afford to purchase the nuts. Thanks again for the heads up.
Great idea….looks delicious. Do you ever soak your raw nuts overnight before making nut butter? I keep reading to do this and don’t really get what the point of it is. Maybe to make sure they are clean? Anyway…just wondering if you heard of that too.
I haven’t before (I always seem to forget), but I will have to try it out. I’ve heard soaking nuts and seed releases the enzyme inhibitors and aids in digestion.
It also makes completely natural Almond Milk etc.
I just got a 14 cup Cuisinart food processor too! I haven’t tried it yet, but would love to make nut butter! :)
Oh I would love this cookbook. I am not Vegan yet (I have 5 free range hens for eggs and several honey bee hives. But 6weeks ago I discovered the green monster, yum! And one recipe led to another. And when I discovered quinoa and garbanzo beans and vegan burgers I became hooked. Love the one with sweet potatoes.I have so much enery now and have lost 15 pounds without trying. I always feel full and satisfied. Why did I wait till I was 61 to change my eating habits?
“My only complaint is that crumbs get stuck in the lid and I haven’t found an easy way to get them out.” Seriously… this drives me NUTS?! I bought this exact same food processor and love it to pieces. The dough setting? Out of this world amazing. I swear my gluten-free naan just couldn’t be the same without it. But you’re right, the lid is a major issue. I made flax and hemp butter in it a couple of months ago. Imagine sticky flax pieces all up in the lid. Similar; I’m sure, to what you experienced with this nut butter. I’m still finding pieces of flax buried deep in there.
hah yea I feel you o the lid…hope they fix this issue!
Ooh, I have that same exact complaint about the lid on my cuisinart! Such a pain!
I literally just shut off my food processor from making almond butter. Love how you’re left with warm nut butter when you make it from home… love how much went into your recipe, sounds so great!
Excited about your new header! When you shifted to this one I was so excited–so beautiful. Can’t wait to see what you put up next.
I have a trick for you with food getting stuck in the lid–cover the underside of the lid with plastic wrap. It won’t work if you’re streaming in oil, but for making things like nut butter, where you dump everything in at once and wait, it works fine. When you’re done, you can just peel of the plastic wrap and only clean up the bowl!
awww I see what you mean…interesting :)
If you need to stream something into the processor, just cut out the plastic wrap under the feed tube. I generally just cut out the hole while the lid is on as the wrap is already stretched tight so it’s easy to do. I also just put the plastic wrap over the bowl and then snap the lid on over it. You can use a slightly heavier weight zip lock bag and cut out one side of it to make a sort of re-usable cover. Because it’s a bit thicker than saran wrap you can wash it after use. The lid will still snap closed although just give an extra push to be sure it’s snapped tightly due to the extra thickness. I prefer this than going through a lot of plastic wrap.
This drawback with the lid is one of those things where I shake my head and wonder if the genius product designers/engineers actually *used* the thing they were making, or did they figure that it’s not a big deal to have to wash the lid and two feed tubes every damned time you made anything in the bowl? And that little bits get up into every crack and cranny of the lid? If we can sort out a simple plastic wrap solution, surely they can come up with something to address this!
Cuisinart makes a flat cap without all the chutes and tube-stoppers. It’s sold separately,of course, but at least it is under $25 :)
Angela, this is just a kind-of-off topic question, but since you mentioned your cookbook, I thought I’d ask. I signed up for your cookbook email/newsletter and got the confirmation email, but nothing beyond that. Is it just that since the cookbook is coming out in 2014, there isn’t much to say yet, or am I missing all the emails that are supposed to come?
Your blog is my number one favorite, so I just don’t want to miss out on anything! <3 The nut butter looks fan-freaking-tastic!
Nope you aren’t missing anything Lina! Thanks for following up. I haven’t had time yet to do it since the move, but it’s on the list! I will likely blog about the first newsletter when it goes out so you can expect it. :)
Ok, thanks!
This is so great, after recently trying Justin’s Maple Almond Butter (and becoming addicted to it!) I’ve been wanting to make my own since that particular almond butter is a little on the pricey side. So this came at the perfect time. I will definitely have to give this a try. Thanks for the post Angela!
Great info about liking that model. There is always debate between that one and the KitchenAid’s. Thanks for sharing your feedback and that overall you’re super happy.
And that nut butter is calling my name!
Ooooh, great recipe! And is there anything more fun than playing in the kitchen with a new machine?! Thanks for sharing this- will have to consider upgrading my food processor soon!