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Gingerbread Walnut Butter

Gingerbread Walnut Butter | Well and Full | #vegan #walnut #butter #recipe

So I’m kind of hosting a little mini-event here at Well + Full…. it’s #NUTBUTTERWEEK!! This week, I’m going to be sharing three nut butters that are the perfect gifts to give this holiday season (if you can stand to give them away!!). I love making my friends homemade gifts – jams, cookie mixes, nut butters – because it’s something you can make with love. That, and cookbooks. I love giving my friends cookbooks!!

Right now I’m working on finishing up the Well + Full Holiday Gift Guide, something I’ve been working on for a few months! This is going to be the ultimate curated roundup of foodie-oriented gifts for every single person in your life. I’m including my favorite cookbooks, kitchen essentials, foodie brands, and charities that I personally know / use / love and endorse. Plus, I’ll be offering a GIVEAWAY to my readers just because I love you all so much!! I can’t wait!! πŸ™‚

Gingerbread Walnut Butter | Well and Full | #vegan #walnut #butter #recipeGingerbread Walnut Butter | Well and Full | #vegan #walnut #butter #recipeGingerbread Walnut Butter | Well and Full | #vegan #walnut #butter #recipe

5.0 from 1 reviews
Gingerbread Walnut Butter
 
Prep time
Cook time
Total time
 
This gingerbread walnut butter is a breeze to make at home, and is delicious spread on toast or served as a dip for fruit!
Serves: ~ ½ Pint or 1 Cup
Ingredients
  • 2 Cups Raw Walnuts
  • ¼ Tsp Salt
  • 1 Tsp Ginger Powder
  • ½ Tsp Cinnamon
  • ⅛ Tsp Allspice
  • ⅛ Tsp Nutmeg
  • Pinch of Cloves
  • ¼ Tsp Vanilla Extract
  • 2 Tbs Maple Syrup, or more to taste
Instructions
  1. Start by preheating the oven to 300 degrees F.
  2. Spread the walnuts on a baking sheet, and toast in the oven for 10 minutes. (Note - if you toast the walnuts longer, the bioavailability of the nutrients in them will decrease.)
  3. Once nuts are done toasting, remove from the oven and let cool for a few minutes.
  4. Now, add the nuts, salt, and, spices, and vanilla (NOT the maple syrup) to your food processor. Process continually for 8 -10 minutes, until a creamy nut butter is formed. Note, you may have to pause and scrape down the sides of the food processor many times. Also note that the time it takes to make a creamy nut butter will depend on the size and power of your food processor.
  5. Once the desired consistency is reached, add the maple syrup and process until it's fully incorporated into the nut butter. Taste, and adjust sweetness if necessary.
  6. When done, scoop your nut butter into a (preferably glass) container - it will fit perfectly into a half pint mason jar - and enjoy!

Gingerbread Walnut Butter | Well and Full | #vegan #walnut #butter #recipe

Quote of the Day:

Truly He taught us to love one another;

His law is love and His gospel is peace.

– From “O Holy Night”

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14 Comments

  • Reply
    Natalie | Feasting on Fruit
    November 27, 2016 at 10:44 am

    Let gingerbread season begin!!! I love gingerbread things so very much, I could eat this by the spoonful. And such a cozy cute gift idea too πŸ™‚

    • Reply
      Sarah
      November 27, 2016 at 5:56 pm

      I love gingerbread too!! So festive and Christmas-y πŸ™‚ Thanks girl!

  • Reply
    Jessica
    November 27, 2016 at 2:12 pm

    I kind of want to make myself some RIGHT NOW! x

    Jessica β€” NinetyCo

    • Reply
      Sarah
      November 27, 2016 at 5:55 pm

      If you try it out, let me know how you like it!! πŸ˜€

  • Reply
    Casey the College Celiac
    November 27, 2016 at 9:39 pm

    I’m addicted to nut butter, and I love the festive twist you put on this one! YUM!

    • Reply
      Sarah
      November 29, 2016 at 4:09 pm

      Thanks Casey!! πŸ™‚

  • Reply
    Amaryllis @ The Tasty Other
    November 30, 2016 at 4:02 am

    So perfectly seasonal and festive! Will definitely be making this, thanks for sharing it Sarah!

    • Reply
      Sarah
      November 30, 2016 at 10:05 am

      Awesome!! I hope you like it, Amaryllis πŸ™‚

  • Reply
    Alex
    December 7, 2016 at 4:11 pm

    Hi Sarah, just made the gingerbread nut butter and it’s so yummy! Should I store it at room temp just like other nut butters?

    • Reply
      Sarah
      December 7, 2016 at 4:48 pm

      I’m so glad you liked it, Alex!! πŸ™‚ You can store it at room temp for 3-4 days; alternatively, you can store it in the fridge for a little over a week. πŸ™‚

  • Reply
    Lindsay @ The Live-In Kitchen
    December 11, 2016 at 4:25 pm

    What a fun twist on nut butter! I’ll definitely have to try this one.

    • Reply
      Sarah
      December 11, 2016 at 7:47 pm

      Thanks Lindsay! I hope you like it! πŸ™‚

  • Reply
    Katherine @simpleplantbasedlife
    December 21, 2016 at 7:30 am

    Sarah, this nut butter rocks! πŸ™Œ I ate it on some cranberry bread I made, and my husband went back for seconds. I cannot wait to make the other two πŸ˜‹πŸ˜‹

    • Reply
      Sarah
      December 21, 2016 at 7:48 am

      I’m so glad you liked it, Katherine!! It sounds DELICIOUS on cranberry bread, I’d love to know your recipe!! πŸ˜€

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