Aryan Cuisine

Almond Butter Cashew Butter Pecan Butter Peanut Butter Cinnamon Maple syrup / honey Cocoa power Vanilla Chia seeds Flax seeds Turmeric Cayenne pepper Cocoa / cocao powder unsweetened coconut Coconut oil Freeze-dried strawberries Sunflower seeds Pumpkin seeds Pumpkin pie spice Butter Calories/ 1 tsp. Protein - g Fat - g Calcium - mg Zinc - mg Almond butter 101 2.4 9.5 43 0.5 Cashew butter 93 2.8 8 7 0.8 Pecan Butter 97 1.9 6 34 0.4 Hazelnut butter 94 2 9.5 N/A N/A Peanut butter 94 3.8 8 7 0.4 Chia seeds 78 2.4 2.9 46 0.9 Flax seeds

Using just a little bit of water helps the emulsion process in preparing Beurre Monte. Whether you emulsify 4 tablespoons (2 ounces) or 1 pound of butter, just a tablespoon of water will do. Any amount of Beurre Monte can be made using the following method. Whatever recipe that you will need the Beurre Monte Butter for, read that recipe thoroughly to determine the total amount of Beurre Monte you will need. In a saucepan, bring the 1 tablespoon of water to a boil over high heat; reduce the heat to low and begin adding the chunks of butter (a little at a time) whisking to emulsify. Once the emulsion is started, more butter may be whisked in faster. Hold the temperature of the Beurre Monte between 160 and 190 degrees for poaching. DO Not boil or the mixture will break ! The mixture should have the consistency of a very thick butter sauce. Beurre Monte can be set aside on the stove after being prepared. You should use the Beur