Gingerbread Nut Butter

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Serving: About 8, 2-tablespoon servings

Featured in the Living Well Eating Smart newsletter issue #82 (March 21st to May 15th, 2019).

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Ingredients

Directions

Note: Wash hands with soap and water.
1. With the help of an adult, in the bowl of a food processor fitted with the "s" blade, pulse walnuts and almonds 5 to 6 times to chop. Process for 2 to 3 additional minutes until it looks like flour.
2. With the machine running on high, slowly drizzle ¼ cup oil into food processor bowl, which will loosen up butter. Continue to process until smooth, about 10 to 12 minutes.
3. Stop food processor and scrape down sides of bowl every couple of minutes. If you need more oil to loosen butter, with your food processor on, drizzle in additional ¼ cup oil.
4. Add in molasses, brown sugar, cinnamon, ginger, cloves, nutmeg and salt. Process for another 1 to 2 minutes or until you are satisfied with butter consistency.
5. Use immediately or store in refrigerator for up to 2 weeks.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!

 

Nutrition Facts

Calories 330
Total Fat 31 g
Saturated Fat 3 g
Cholesterol 0 mg
Sodium 75 mg
Carbohydrates 11 g
Fiber 3 g
Protein 6 g
Recipe and image from Mariani Nut Company. Visit marianinut.com for more tasty plant-based recipes.