Roasted & Spiced Walnut Butter

Updated: Mar 6

*see below for a fun little video tutorial

I'm not sure who needs a reason to make or eat homemade nut butter - this stuff is legit delicious.

Some "par for the course" when it comes to making nut butter - you GOTTA soak the nuts first - which is a bonus because the process of soaking helps to reduce phytic acid (an anti-nutrient in most nuts and legumes) and then *roast them which helps majorly with the processing. Basically when nuts are warm and toasty like they will be when you take yours out of the oven - they blend well and smoothly. Doing this any other way, aka raw and unroasted, will have you waiting by your Cuisinart as it's goes up in flames.

I don't recommend it - but hey - you do you.

Here's the madness:

4-5 cups of walnuts - soaked in salted water for at least 4 hours (I usually do this overnight)

Preheat your oven to 325


Coat in:

2 Tbsp coconut oil

1 Tbsp lakanto monk fruit

1 tsp cinnamon

1 tsp turmeric powder

a sprinkle of sea salt

a few cracks of fresh black pepper

Spread the walnuts in a single layer on a baking sheet. Roast for 30-35 minutes until the walnuts get a little browned.

Remove, cool a moment, then process in your Cuisinart. I use an 11-cup machine that is PERFECT for all my wizardry.

It's smooth, slightly spicy and perfect - save this one for the holidaize

And somehow when eating like a flying saucer it tastes all the better! Enjoy my friend!

#walnut #nutbutter #eatmoreplants #goodfat #brainfood

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