Another fall-inspired recipe! Are you surprised?
You guys know all about our love of pumpkin by now, and you also know we love ourselves some nut butter. So in a moment of true inspiration, we realized we had to combine our two favorites. Pumpkin spice nut butter - GENIUS.
You guys know all about our love of pumpkin by now, and you also know we love ourselves some nut butter. So in a moment of true inspiration, we realized we had to combine our two favorites. Pumpkin spice nut butter - GENIUS.
We decided to use three of our favorite raw nuts for this recipe - almonds, cashews, and pecans. Roast the nuts, blend them until they're creamy, add a bunch of pumpkin pie spice, a hint of maple syrup, and just a pinch of salt, and you've got yourself one delicious nut butter that captures all the flavors of fall.
We went through this stuff embarrassingly quickly. Seriously, the jar was empty in less than 2 days. And so, as resident experts in this pumpkin spice nut butter, we bring you this list of ways to eat it:
Now go forth and make some nut butter!
- Spread it on cinnamon raisin bread
- Slather it on apple slices
- Mix a spoonful into your oatmeal
- Stuff it into medjool dates and top with coconut
- Stir some into a big bowl of banana ice cream
Now go forth and make some nut butter!
Pumpkin Spice Nut Butter
yields 1 jar
200 grams raw almonds
100 grams raw cashews
100 grams raw pecans
2 tsp pumpkin pie spice
1 tbsp maple syrup
pinch salt
Preheat oven to 350 degrees Fahrenheit.
Line a cookie sheet with parchment paper or a Silpat. Add almonds, cashews, and pecans to the pan. Place in the oven and let nuts roast about 8 minutes, or until very lightly golden and fragrant. Once done, remove the tray from the oven and let nuts cool.
Place nuts into a food processor and begin blending. First the nuts will break down into a flour, and then they will roll up into what looks like a ball of dough. As you blend, the "dough" will break down and you'll see the nut butter start coming together. Keep blending until the nut butter gets nice and runny - this will likely take about 10 minutes. Stop the food processor to scrape down the sides throughout this process as necessary.
Once the nut butter is the perfect consistency, add the pumpkin pie spice, maple syrup, and salt. Turn the food processor back on and blend. The nut butter will likely revert back a few steps and thicken up again. Just keep blending until the texture gets smooth and runny.
Store in a mason jar. This nut butter does not need to be refrigerated.
200 grams raw almonds
100 grams raw cashews
100 grams raw pecans
2 tsp pumpkin pie spice
1 tbsp maple syrup
pinch salt
Preheat oven to 350 degrees Fahrenheit.
Line a cookie sheet with parchment paper or a Silpat. Add almonds, cashews, and pecans to the pan. Place in the oven and let nuts roast about 8 minutes, or until very lightly golden and fragrant. Once done, remove the tray from the oven and let nuts cool.
Place nuts into a food processor and begin blending. First the nuts will break down into a flour, and then they will roll up into what looks like a ball of dough. As you blend, the "dough" will break down and you'll see the nut butter start coming together. Keep blending until the nut butter gets nice and runny - this will likely take about 10 minutes. Stop the food processor to scrape down the sides throughout this process as necessary.
Once the nut butter is the perfect consistency, add the pumpkin pie spice, maple syrup, and salt. Turn the food processor back on and blend. The nut butter will likely revert back a few steps and thicken up again. Just keep blending until the texture gets smooth and runny.
Store in a mason jar. This nut butter does not need to be refrigerated.
