Spiced Walnut Butter
Prep time: 10 minutes
Makes: 1 medium glass jar
Creamy spiced nut butter - the perfect accompaniment for fresh fruit, toast, medjool dates or straight out the jar on a spoon!
Walnuts are a great source of healthy fats, protein and fibre. They are often the forgotten nut but they are packed with plant power! They are rich in antioxidants, a super source of Omega 3's, several vitamins and minerals including folic acid, phosphorus, manganese as well as Vitamin B and Vitamin E. They are also anti-inflammatory, good for gut health and help to lower blood sugar and blood pressure levels.
Walnuts are rich and earthy in taste making them a great choice for nut butters and with the added sweetness and vanilla - this is one of my new favourite butters for toast, fruit and to stuff fresh medjool dates with this creamy deliciousness.
I love spices not just because they add wonderful flavour to food but for their medicinal properties too. Nomu's baking holiday spice is nostalgic, warm and comforting – a blend of cinnamon, nutmeg, allspice, ginger and cloves. Did you know that allspice is anti-inflammatory, improves mood, increases circulation and acts as a pain reliever? Cinnamon is anti-viral, anti-bacterial and anti-fungal while also being great for regulating blood sugar levels. Nutmeg supports digestion and improves sleep, cloves improve liver health and ginger is wonderful for heart health and digestion. So many incredible benefits in Nomu's baking holiday spice mix!
Let’s make it ☺
3 cups walnuts, toasted
2 tbsp maple syrup
1/2 tsp Nomu baking holiday spice
1 tsp Nomu vanilla extract
Pinch of Nomu pink Himalayan salt
1. To toast the walnuts, this can be done in a non stick frying pan, on a baking sheet in the oven at 175C for 10 minutes or until fragrant or in the Airfryer. To save on time I used my InstantPot Duo Crisp to Airfry at 170C for 5 minutes.
2. You will need a high speed blender for this, I use Omniblend and it takes literally a few minutes to make. Place the walnuts into the blender and blend for a few minutes. The nuts will go from whole to meal, and then clumps to a beautiful smooth nut butter. Most blenders will take 15 minutes but with the Omniblend it's super fast, probably 5-6 minutes! You don't want to blend the other ingredients as it changes the texture of the nut butter.
3. Once the nut butter is beautiful and creamy, add to a bowl and gently fold in the maple syrup, baking holiday space, vanilla extract and pink Himalayan salt.
4. Store in a glass jar or airtight container.
Recipe and styling by Mira Weiner
Photography by Mark Chipps