Hey my Doves!
I hope you all had a wonderful 4th of July! :D I had so much fun spending time with my family — I truly treasure each minute I get to spend with them.
I have SO many recipes to share with you (including smoothies, nut buttahs, muffins, breadsticks, and so much more) I just don’t know which one to do first. But I did ask you guys which one to do this time, so here it is!
I love that this nut buttah is a combination of nuts other than peanuts. don’t get me wrong — peanuts are VERY good for you, but variety is something i strive for with nuts — each nut has a different nutritional profile, so each provides different vitamins and minerals. That’s what I love about this! It’s a combination of two different kinds of nuts.
Walnut Almond Butter
makes about 3 cups total
- 3 cups of walnuts (raw if desired)
- 3 cups almonds (raw if desired)
- 1/2 tsp salt
Lay out the walnuts and almonds on two separate baking sheets.
Toast the nuts @ 400 degrees F for about 8-10 minutes, or until fragrant. (SKIP THESE FIRST TWO STEPS IF YOU WANT RAW NUT BUTTER.)
Scoop almonds into blender.
Blend on high until the almonds because a meal.
Transfer the almond meal into a bowl. Add the Walnuts and salt to the blender and blend until smooth and creamy.
This might take some patience and lots of scraping the sides.
(though walnuts actually take less time to cream than peanuts do!)
Once the walnuts are creamy,
add the almond meal and blend until combined.
Pour into your container and store in the fridge.
Dive into this loveliness! I have already gone through my first jar and have already dug into the 2nd.
It is just SO delicious! I’ve been using it wherever I would use peanut butter. I’ve also been using it in my Protein Granola Bars, which will be one of the next recipes coming up.
What is your favorite combination of nuts?