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Maple Cinnamon Walnut Butter

If there was ever a nut butter to go nuts over, THIS is it! Imagine: brain-boosting walnuts mixed with blood sugar balancing cinnamon plus a drop of maple and pinch of sea salt, too. Now don’t just think about it: Whip up this dreamy combination whenever you need an instant dose of happiness and laser focus. Brain food never tasted (or felt) so good!

INGREDIENTS

Yields about 1¼ cups

2 cups walnuts
1 teaspoon cinnamon
1½ tablespoons maple syrup
¼ teaspoon sea salt

NOTE: The nut butter can be made with raw nuts as well. Just make sure to add some coconut oil as the roasting process helps bring the oils to the surface making it easier to blend.

If there was ever a nut butter to go nuts over, THIS is it! Imagine: brain-boosting walnuts mixed with blood sugar balancing cinnamon plus a drop of maple and pinch of sea salt, too. Now don’t just think about it: Whip up this dreamy combination whenever you need an instant dose of happiness and laser focus. Brain food never tasted (or felt) so good!

INGREDIENTS

Yields about 1¼ cups

2 cups walnuts
1 teaspoon cinnamon
1½ tablespoons maple syrup
¼ teaspoon sea salt

NOTE: The nut butter can be made with raw nuts as well. Just make sure to add some coconut oil as the roasting process helps bring the oils to the surface making it easier to blend.

METHOD

Preheat the oven to 350 degrees. On a parchment lined baking sheet, add the nuts in a single layer. Roast for about 8 to 10 minutes until fragrant and lightly golden brown, stirring once halfway through. Remove the walnuts from the oven and let cool for about 10 minutes.

Place the walnuts in the food processor*. Process, scraping down the sides as necessary. Since roasting the walnuts, brings out their natural oils, this may only take about 7 or 8 minutes! Once a creamy consistency is reached, add in the salt, cinnamon, and maple syrup. Process for 1 additional minute or until all the ingredients are well-incorporated.

Spread on toast, drizzle on oats, add to smoothies, or enjoy by the spoonful! Store in a glass jar at room temperature for a week or in the refrigerator for up to one month.

*I made mine in the Nutramilk. (Use code EliseM for $50 off + free shipping.)