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Pecan spiced nut butter
Wednesday, 07 December 2016 13:40
I was tasked by Graze (a snacking company I consult for) to produce a delicious tasting nut butter that had a festive and Autumnal feel, and this was the outcome.
If you like almond butter, peanut butter, or any nut butters and you love chai teas and anything that reminds you of festive times, then you’ll LOVE this creation as it is a blend of the two. I’ve been enjoying it on sliced pears, a spoonful in with my smoothies, on toasted seedy bread with some banana smashed on top or on top of an afternoon bowl or porridge if I’m wanting something warm and comforting.
Nuts and seeds feature pretty much every day in my world, just because their so nutrient dense and there are so many creative ways to get them into your body. They’re loaded with anti-inflammatory omega 3 fats which your brain needs to keep it ticking along and I find really help to keep me fuelled so I don’t get energy crashes post eating them; infact they do the opposite and keep energy levels and concentration levels on an even keel so they’re great to have in your desk draw or in your handbag.
The pecan spiced nut butter really doesn’t need accessorizing as its also amazing straight out of the jar just by itself. This was me caught red handed eating it staight out of the jar 😳 just to prove this very point!
Think creamy, think toasted pecans, think coconut flavour and Christmas….all wrapped into one in a delicious ready-to-eat format.
Makes 1 large jar
1 baking tray of pecans (400g)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 mejdool dates
Pre-heat the oven the 180C, then once the oven is hot place the pecans in a single layer on a baking tray to bake for 10-15 minutes – until they start to go golden brown but aren’t burnt. Watch very closely, you don’t want them to burn.
Take the pecans out the oven and let them cool.
Once cool place them in a food processor with the cinnamon, nutmeg and ginger powder and blend for about 8-10 minutes, until the mix is totally smooth and creamy. The mix will turn sticky a few minutes into blending, keep blending beyond that until it reaches a runny consistency.
You do need a really strong processor, like a Magimix to do this sadly, a weak one won’t make it totally smooth.
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