Today is an extremely exciting day for yours truly.
I have been asked to write a monthly online article by a community magazine, North Hills Monthly.
Guys, I honestly cannot tell you how exciting this is for me – getting recognized for doing something you love? There’s nothing better.
Well, maybe there is. And it’s in the form of this Snickerdoodle Nut Butter.
Creamy, rich, fluffy, totally flavorful: I’m hooked on the homemade nut butters. I’m always shocked at how expensive those natural nut butters are. Just a few weeks ago, I tried purchasing a simple almond butter at my local grocery store. When I went to go check out, I realized it was $15. FIFTEEN. My almond butter yearnings were put on hold as I promptly placed it back on the shelf.
I just can’t rationalize dishing out so much of my hard-earned money for something that can easily be made at home. With homemade nut butters, I can control the ingredients; ergo, I can control the cost. Luckily, buying nuts in bulk saves money, so once I stock up on all my favorites, it’s blendin’ time.
This Snickerdoodle Nut Butter is a simple combination of almonds, cashews, cinnamon, pure vanilla extract, and coconut oil. And seriously, it is so effortless. Step 1: Toast the nuts. Step 2: Blend into oblivion. Yes, it really is that simple.
And once it sits in the fridge, it almost becomes the consistency…of cookie dough. Yes, ladies & gents, cookie dough with nary a gluten in sight. You’re welcome.
–>Head over to North Hills Monthly to read my article! While you’re there, be sure to follow them on Facebook so you’re sure to catch all of my healthy recipes!<–
Snickerdoodle Nut Butter
https://www.fooduzzi.com/wp-content/uploads/2015/02/SNutButter1.jpg
| Prep: | Cook: | Yield: about 1/2 cup | Total: |
This Snickerdoodle Nut Butter is a creamy, luscious homemade almond-cashew butter perfectly spiced to mimic winter's favorite cookie!
You'll Need...
- 1 cup raw almonds
- 1/2 cup raw cashews
- 3/4 tsp. ground cinnamon
- 1 and 1/2 tsp. pure vanilla extract
- 2-3 tsp. coconut oil (if needed to help blend)
- salt, to taste
Directions
- Toast the nuts: Preheat your oven to 350 degrees F. Place almonds and cashews on a baking sheet lined with aluminum foil, and place in the oven. Toast for about 10 minutes, giving the nuts a stir every 2-3 minutes. Nuts will be done when fragrant and golden brown; do not let them burn.
- Make the nut butter: Place toasted nuts in a high-powered food processor and process until smooth. You will need to stop and scrape the sides every so often. Once smooth, add cinnamon, vanilla, coconut oil (if needed), and salt, and blend until combined.
- Store nut butter in a glass container in the fridge.
Stay classy, Internet friends!
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Oh my goodness…I need these! It would get devoured way too quickly – I adore making my own nut butters and they’re always gone too soon. This is going on the list to make next. Pinned!
Right?! Homemade nut butters are so simple and addicting! Thanks for pinning!
Yum! Will be trying this later today. Looks and sounds amazing.
Thanks, Julie! Let me know what you think!!
How long does this last in the fridge?
According to this site, nut butters can last 3-6 months in the fridge! https://www.epicurious.com/ingredients/how-to-buy-and-store-nut-butters-like-a-pro-article
Thanks Alexa!! I made this last night and it’s the bomb! My boyfriend and I love it! I added a bit of raw sugar and agave to it because I wanted it a tad bit sweeter. It turned out wonderful though!! Thank you so much for this recipe. Keep up the good work girl?
Woo hoo! So happy you liked this! You reminded me I need to make another batch ASAP! :) Thanks for reporting back!
I think I must not have processed the nuts long enough? Mine was more of a moist nut crumble- but it was delicious over my oatmeal!
Yep, you’re exactly right! Depending on your blender, it can take a while to process into a “butter.” It won’t ever be as smooth as the nut butter you get at the store, but additional melted coconut oil can help loosen up the mixture a bit. Glad you liked the flavor regardless!
How do you eat the nut butter? Just plain or with apples or crackers?
Oh man. Literally in ALL the ways! My personal fave is with a spoon ;)