As long as I can remember the only food my son wanted to eat for lunch was a peanut butter and jelly sandwich. After he was diagnosed with celiac disease and had to give up gluten and dairy, I indulged this food craving in order to keep him from feeling deprived.
Recently his IgG delayed food allergy testing revealed high reactions to this favorite food- peanut butter. It's never easy making changes in our diets, especially when you have to give up your most favorite food, but he did very well.
I began to search out other nut butters and found he likes almond butter and then decided it was time to learn to make our own with pecans. I was surprised how much he likes it. I find him in the kitchen eating this by the spoonfuls.
This recipe is great for peanut butter sensitive individuals that want an alternative to peanut butter.
Justin's Homemade Roasted Pecan Butter
Preheat oven to 350 degrees.
Roast 2 cups pecan pieces on a cookie sheet for 3 minutes. Stir and continue to roast 3 minutes more.
Cool nuts then place in the food processor and grind . Add 2 teaspoon extra-virgin olive oil and 2 teaspoons agave nectar and continue to process until you have a creamy nut butter.