Monday 20 February 2017

Cinnamon Pecan Nut Butter

cinnamon pecan nut butter

I adore nut butter and consume it in some way or another practically daily. I decided to make this Cinnamon Pecan Nut Butter as an interesting variation on the standard nut butters available in stores. It's super easy to make and uses just three ingredients, with no added oils. I find that pecan nuts have a wonderfully caramel flavour which lends itself particularly well to pairing with cinnamon and makes for a seriously indulgent nut butter which is perfect for satisfying sweet cravings. Thanks to its relatively liquid texture, this delicious nut butter is incredible swirled into porridge or even used as an indulgent dip for apple slices- but I'll withhold judgement if you simply decide to eat it out of the jar with a spoon as it's that delicious!

Three great health benefits: anti-inflammatory, promotes healthy skin, beneficial for heart health

Makes 1 Jar (170g)
Keeps for a couple of weeks refrigerated in a jar or airtight container

2 cups (200g) pecan nuts
1 and 1/2 tsp ground cinnamon
Generous pinch sea salt

1) Preheat oven to 180 degrees C.
2) Place the pecans in a roasting tin and dry roast for approximately 8 minutes, turning halfway through the cooking time. Remove from the oven and set aside to cool.
3) Whizz the pecans, along with the cinnamon and salt, in a food processor until smooth and creamy. The time this takes will depend upon the power of your food processor and may require patience (mine took approx. 5 minutes). It's important to pause every minute or so to scrap down the sides of the bowl and also to prevent the motor from overheating. Pour into a jar.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

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