This cinnamon spiced nut butter is made with coconut, almonds, and pecans and goes great on a paleo muffin or sweet potato!
It’s a good Monday. Ya know why? Because we’re talking about nut butter AKA liquid gold. Stage one of slowly starting to go Paleo is living on almond butter, so this is a topic I consider myself an expert in.
But first, let’s talk about books. I just finished The Woman in Cabin 10 and it was fantastic. Now I need all of the books. Like, all of the books in the world. I’m obsessed. I was a huge reader growing up (I have a serious library back at my parent’s house) but then stopped during college when I put all of my free time into my portfolio. Now I’ve been sucked back into the wonderful world of fiction, and I don’t plan on leaving. Have you read The Woman in Cabin 10/do you have any similar books you recommend? Asking for a friend who thinks they have free time. Ha.
Back to the nut butter. Peanut butter used to be my whole world until I stopped eating peanuts (my stomach doesn’t do well with them) and since then my love has been transferred to almond butter. It took me a little while to adjust, but now I’m completely on the bandwagon. The only thing I don’t love is the cost, but it’s pretty affordable if I made it myself from home. Making your own nut butter is an exercise in patience, but besides that it’s worth it. After a few years of making plain almond butter I decided to change things up and live dangerously.
While I could tell you how to make boring crap like cashew butter or whatever, I’d much rather introduce you to something a little more original: Cinnamon Trifecta Butter. A creamy blend of cinnamon, coconut, and toasted nuts. Feel free to swap the almonds and pecans for cashews or hazelnuts if you want!
Cinnamon Trifecta Butter
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2
tsp
cinnamon
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1
cup
unsweetened shredded coconut
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1
cup
raw almonds
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1
cup
raw pecans
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1
tbsp
honey (optional)
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1/4
tsp
salt (optional)
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Preheat the oven to 350 F. Spread the almonds and pecans on a baking sheet and toast for 8-10 minutes, stirring halfway.
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Cool the toasted nuts for at least 10 minutes, and then transfer to a blender or food processor with shredded coconut and cinnamon. Blend until a creamy butter forms, stopping to scrape the sides of the bowl every few minutes as needed. It can take a little while depending on your food processor, but I promise it will turn into creamy butter eventually!
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After the mixture becomes butter, stir in honey and salt if desired. You may need to wait until the mixture cools and then blend again or the butter will "seize."
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