Confession: I am obsessed with nut butters. We all have a food-related vice (or two), and being a nutrition coach doesn't make me immune to such things. Nut butters are my vice (ok, let's be honest - dark chocolate too. Put the two together, and I'm done for!). I've learned that I need to moderate the number of jars of nut butters in my household, and have to practice mindful eating once the jars are open so that 1 Tbsp doesn't turn into 10 Tbsp down my gullet in an instant.
I recently had half a bag of raw walnuts left over (from the crust of the Cardamom Vanilla Matcha Cheesecake <---- check it out!), so I took the food processor out to make some nut butter. Let me tell you, it is EXPENSIVE to purchase pre-made walnut butter (think $14 for a tiny jar!), so from now on, I am making it at home from raw, organic walnuts. Add a little bit of cinnamon and salt (and optional maple syrup, though I omitted it this time), and voilà, delicious walnut butter that is wallet-friendly!
Cinnamon Walnut Butter
Prep time: 5 min
Makes ~1.5 - 2 cups
- 8 oz raw, organic walnuts
- Organic extra virgin olive oil
(see below for quantity)
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- optional: 1 Tbsp maple syrup
- In a food processor, add the walnuts, ground cinnamon, and salt. Grind up into a fine powder. The oil will begin to extract from the nuts and nut butter will start to form.
- As the mixture is processing, slowly add olive oil until it forms the consistency of nut butter (~1/4 cup).
- Add optional maple syrup, and process until completely mixed.
- Store in an air-tight container in the refrigerator for up to 7 days.
- Apple slices
- Celery ribs
- Carrot sticks
- Halved figs
- On top of oatmeal (if you tolerate oats)