WALNUT BUTTER- CLEAN EATING

Tips for making nut butters

• Choose fresh, unsalted plain roasted or unroasted nuts.
• Store nuts in the freezer because the natural oils in the nuts can go rancid over time.
• Nuts that make great butters: Macadamia, Peanut, Cashew, Almond, Hazelnut, Pecan and Walnut.
• The nut butter will firm up in the refrigerator.
• Add flavor with honey, maple syrup, salt, vanilla, cocoa, cinnamon or cardamom.
• Add a little nut oil for a creamier consistency; some nuts have a higher oil content so they will naturally make a creamier nut butter, like Macadamia.
• Roast nuts for a deeper flavor and creamier texture; roasting releases oils. Bake on a sheet at 350 degrees for 10-15 minutes, stirring frequently. This is really important with walnuts because walnut butter can be a little bitter due to the flavor of the skins but the walnuts' flavor will mellow with roasting.

WALNUT BUTTER- CLEAN EATING
Adapted from simplebites
Makes 1 1/2 cups

1 1/2 cups walnuts, roasted
generous pinch of salt
honey

Roast the walnuts on a baking sheet at 350 degrees for 10-15 minutes, stirring frequently.

Place the walnuts in the food processor fitted with the regular cutting blade.

Process the nuts. After about 30 seconds it will begin to resemble graham cracker crumbs. After about 45 seconds stop the machine and scrape down the sides of the bowl.

Continue processing. After about 1-1/2 minutes, the ground nuts will come together into a ball.

Taste the nut butter and add the seasonings, adjusting as you see fit. Some people like a sweeter or a saltier product. Make it the way you like it.

Add seasonings if desired and pulse until it reaches the desired consistency.

Store your nut butter covered in the refrigerator.

This Walnut Butter works great in my Cranberry Chia Energy Bars recipe.


PRINTABLE RECIPE