It’s no secret that I love nut butters. I think my biggest concern about Passover was that I wouldn’t be able to have peanut butter for a week. That meant I needed to get on the stick and make some of my own nut butters! First up was my cashew butter. It’s so delicious and creamy, but I couldn’t just settle for one butter.
Next up was the walnut butter. I knew I wanted to add a little extra flavor to the mix to balance out the bitterness of the walnuts and I absolutely love the result! It’s also perfect for my Quinoa Granola!
Maple Cinnamon Walnut Butter
Makes twelve 2 tbsp servings
– 12 oz raw walnuts
– 2 tsp maple syrup
– 1 tsp ground cinnamon
– 1/2 tsp sea salt
Preheat oven to 350°F. Spread the walnuts onto a baking sheet and place in the oven for about 10-15 minutes until toasted. Remove from the oven and let cool.
Add the walnuts to the food processor and start blending! The processing takes about 10 minutes, stopping at times to scrape down the sides. After the walnuts start to form a paste, add the syrup, cinnamon, and salt. Once fully processed, store in an air tight jar in the refrigerator.
It may serve less, depending on how much you eat while you’re making it! 😉
Per 2 tbsp serving
196 Calories / 18g Fat / 5g Carbs / 2g Fiber / 2g Sugar / 5g Protein
Food for Thought
What is your favorite nut or seed butter? Do you or have you ever made your own?