Nut/ seed paté help please!

[Tguch]

Hi! I have tried several types of nut and seed patés (walnut, almond and sunflower), but they all come out grainy and sometimes watery... I cannot seem to get the nuts to form a paste.

Likewise, when I try to make almond butter I end up with almond flour -- it overheats before it ever forms a paste.

I am using a Cuisinart food processor with the S-blade on medium for both of the above.

Any suggestions on what I am doing wrong? Merci!

[laura-jane]

Sheesh, glad to read that I am not the only one who ends up with less-than-delicious seed pate! Mine always turns out watery, too.

I'll be watching this thread with interest to see if anyone has any fail-safe recipes or tips. :)

[TaupeRawMan]

Hi Tguch -

I never have a problem with watery pate's. Can you post a sample recipe that you are using and steps regarding soaking and draining the nuts/seeds?

[Tguch]

Hi! Thanks for your help -- ok, some recipes:

1/ Almond butter - I take 1 cup of almonds unsoaked, straight out of the fridge and put them in the cuisinart. Run it on med-high for 3 minutes plus and the effect is almond flour (though not that fine). Never pastes. If I put the cuisinart on high, it heats the almonds too much and the result is the same. If I run the cuisinart for 5 minutes, it heats the almonds too much... etc.

2/ Walnute paté
- Soak 1 cup of walnuts for 6-8 hours
- Put in food processor with tamari, lemon juice, onion powder, salt (roughly 1T of each liquid)
- Mix into paste
It never becomes a paste for me -- it gets fine/ granular, but it never becomes a paste. Then when I try to clump it together, it falls apart.

Does this help?

[MysticTree]

your problem seems to be not enough liquid in method one and too much liquid in method two. Have you tried soaking the almond in method one and cutting the liquid in method two?

Georgina

[Tguch]

Thanks Georgina -- I can try to add/ reduce liquid. Question - what type (and how much) liquid do you add to make nut butters?

Also, could it be that the cuisinart is not the right tool? Do I need a "better" mixer, and if so - better in what way?

Merci à tous!

[TaupeRawMan]

Hi Tguch -

Here is what I do for sunflower pate -

1 cup sunflower, soaked and sprouted
juice from 1 or 2 limes
1 bunch cilantro
touch of salt
1 jalepeno
1-2 cloves garlic.

Process all in processor.

For walnuts, soak, and then drain and let air dry for 8 hours or so to reduce liquids.

[anniez]

I've never had any success making almond butter in the Cuisenart. I make it in my Blendtec. 2 cups almonds, blended into flour, then add 2 oz coconut oil. Works every time.

As for the pates, I've never had a problem. Have you tried the ones in Alissa's book? They're good and, I think, foolproof!)

Annie

[Tguch]

I made the sunflower paté today - thank you, came out great!!! Hooray!!!!

I will try the walnut preparation as per your suggestion next weekend.

Thank you!

[anniez]

I made the sunflower paté today - thank you, came out great!!! Hooray!!!!

I will try the walnut preparation as per your suggestion next weekend.

Thank you!

Glad you liked it! It keeps awhile in the fridge and is very versatile!

You might want to join me on Allissa and Annie - NOT Julie and Julia. I am un-cooking my way through every recipe in Alissa's book and evaluating each one. I am on Day 11 and so far have prepared 22 recipes. I am finding lots of keepers, and have started my Raw Thanksgiving Menu with Mashed Potatoes and Mushroom Gravy!

Annie