Gingerbread Walnut Butter

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 tsp Ginger, powder

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1/8 tsp Allspice
  • 1/2 tsp Cinnamon
  • 1 Pinch Cloves
  • 1/8 tsp Nutmeg
  • 1/4 tsp Salt
  • 1/4 tsp Vanilla extract

• Nuts & Seeds

  • 2 cups Walnuts, raw

Found on wellandfull.com

Description

Ingredients

• 2 Cups Raw Walnuts
• ¼ Tsp Salt
• 1 Tsp Ginger Powder
• ½ Tsp Cinnamon
• ⅛ Tsp Allspice
• ⅛ Tsp Nutmeg
• Pinch of Cloves
• ¼ Tsp Vanilla Extract
• 2 Tbs Maple Syrup, or more to taste

Directions

• Start by preheating the oven to 300 degrees F.
• Spread the walnuts on a baking sheet, and toast in the oven for 10 minutes. (Note - if you toast the walnuts longer, the bioavailability of the nutrients in them will decrease.)
• Once nuts are done toasting, remove from the oven and let cool for a few minutes.
• Now, add the nuts, salt, and, spices, and vanilla (NOT the maple syrup) to your food processor. Process continually for 8 -10 minutes, until a creamy nut butter is formed. Note, you may have to pause and scrape down the sides of the food processor many times. Also note that the time it takes to make a creamy nut butter will depend on the size and power of your food processor.
• Once the desired consistency is reached, add the maple syrup and process until its fully incorporated into the nut butter. Taste, and adjust sweetness if necessary.
• When done, scoop your nut butter into a (preferably glass) container - it will fit perfectly into a half pint mason jar - and enjoy!