Is it almond butter or walnut butter? It's both! I blended 1/2 C pumpkin pie roasted almonds (see Monday, December 1, 2014 post) and 1/2 C toasted walnut pieces in a food processor with 1 T canola oil for 3 minutes. The result is a silky, thin spread for toast, chocolate cake, graham crackers, etc. Next time I would not use any oil in the beginning, adding some towards the end if the mixture seems dry, since I like a thicker nut butter. A friend of mine gave me that tip so it's worth a try. I would also add salt and cinnamon to up the flavor profile. Overall, this is a yummy spread that could use some tweaking. Enjoy :)
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