Maple Cinnamon Nut Butter
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
16 servings
- 500g mixed nuts and seeds
- 2 teaspoons ground cinnamon
- 60ml maple syrup
- generous pinch flaky sea salt
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Preparation
Step 1
Preheat oven to 180°C / 160°C fan / 350°F. Place the nuts on a baking tray and roast for 12-15 minutes or until darkened, fragrant and beginning to release their oils. Stir halfway through to ensure even browning.
Step 2
While still warm, add the nuts to a food processor and blend until smooth and creamy, stopping to scrape down the sides of the bowl, as needed. If you’re concerned that your processor’s engine is overheating, simply pause for 2-minute breaks before continuing.
Step 3
Once the nut butter is smooth, add the cinnamon, maple syrup and salt and continue to blend. The mixture will seize slightly due to the change in temperature but keep blending and it will return to smooth and glossy after a few minutes.
Step 4
Pour into a jar and store at room temperature for up to three months.
Step 5
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