Kitchen Sink Nut Butter

Vegan, gluten-free, soy-free

By

Email

Original Post


Warning: Undefined array key "url" in /data/hosting/domains/theglowspot.com/docroot/wp-content/themes/osg_recipes/single.php on line 95

My goal was to pack as many healthy ingredients in as possible. I ended up adding walnuts, almonds, pecans, flax, chia, hemp, pure maple syrup, fine grain sea salt, pure vanilla extract, and a touch of coconut oil for an ultra silky feel. You can’t tell by the photo how many amazing ingredients are lurking inside, but it’s packing a nutritional powerhouse. Feel free to play around with the seeds and nuts depending on what you have in your own kitchen.

Yield
1.25 to 1.5 cups
Prep Time
10 Minutes
Cook time
15 Minutes
Total Time
25 Minutes

Ingredients:

  • 1 & 1/4 cups raw almonds
  • 1/2 cup raw pecans
  • 1/4 cup raw walnuts
  • 1 tbsp flax seed
  • 1/2 tbsp chia seed
  • 1 tbsp hemp seed
  • 3 tbsp pure maple syrup
  • 1/2 tbsp coconut oil
  • 1/2 tsp pure vanilla extract
  • fine grain sea salt, to taste (you want the flavour to pop!)

Directions:

  1. Preheat oven to 300F. Line a baking sheet with parchment or a non-stick mat. In a large bowl, mix together the nuts, seeds, and maple syrup. Spread out mixture onto baking sheet and bake for about 14-15 minutes minutes or until lightly golden, stirring once half way through. Watch closely after 10 minutes.
  2. Remove from oven and allow the mixture to cool for a few minutes before placing into a food processor. Process for about 10 minutes, stopping to scrape the bowl every 30-60 seconds as needed. The mixture will be very drippy and smooth when it’s ready. It may seem like it will never come together, but don’t lose hope. Add in the vanilla, salt, and coconut oil and process until combined and smooth.
  3. If you’d like crunchy almond butter, stir or pulse in chopped nuts.

Store in a sealed container in the fridge. Will keep for at least 1 month.

Leave a Reply