Salted Maple Pecan Butter
SALTED MAPLE PECAN BUTTER
FOOD AS MEDICINE:
Making your own nut butters is easy and a great way to avoid unwanted added oils and sweeteners often found in the store bought variety. Nut butters that are not often found on shelves like pumpkin seed, brazil nut and pecan can be easily made in your food processor or heavy duty blender to allow you to get a wide variety of nutrients and flavors beyond the typical peanut and almond butters! Pecans, the star of this recipe contain epigallocatechin 38 gallate, better known as EGCG, the primary flavanol found in green tea. An extensive amount of studies have shown EGCG to be effective in stunting cancer cell growth and promoting healthy fat metabolism, which could help those trying to shed the pounds!
2 cups raw organic pecans
1-2 Tablespoons Maple Syrup
1 teaspoon cinnamon
Sea salt, to taste
Preheat the oven to 350 degrees. Place the pecans in a single layer on a large baking sheet. Roast 8-10 minutes until fragrant, shaking halfway through.
Allow nuts to cool to room temperature. Place in food processor and blend, stopping occasionally to scrape down the sides. The nuts will go from flour consistency to crumbly and forming a ball. Continue to blend, stopping as needed to ensure your food processor does not overheat! The blending process may take anywhere from 5 to 10 minutes depending on your food processor or blender.
Once creamy consistency is reached, add the maple syrup, cinnamon and a generous pinch of sea salt.
Run food processor until thoroughly combined and nut butter is creamy and has a nice sheen. Add more maple, sea salt or cinnamon to desired taste. Store in a ball jar for one month.
Makes about 1 cup nut butter or 16 one-tablespoon servings
Nutrition per serving: 105 Calories, 3g Carbs, 2g Protein, 10g Fat
If you’re looking for even more delicious recipes to nourish your body and stay healthy, discover our Naturally Nourished cookbook!
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