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!! :)
Gingerbread Walnut Butter
Ingredients
- 2 Cups Raw Walnuts
- 1/4 Tsp Salt
- 1 Tsp Ginger Powder
- 1/2 Tsp Cinnamon
- 1/8 Tsp Allspice
- 1/8 Tsp Nutmeg
- Pinch of Cloves
- 1/4 Tsp Vanilla Extract
- 2 Tbs Maple Syrup or more to taste
Instructions
- Start by preheating the oven to 300 degrees F.
- 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.)
- Once nuts are done toasting, remove from the oven and let cool for a few minutes.
- 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.
- 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.
- When done, scoop your nut butter into a (preferably glass) container - it will fit perfectly into a half pint mason jar - and enjoy!
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”
19 Comments
Natalie | Feasting on Fruit
November 27, 2016 at 10:44 amLet 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 :)
Sarah
November 27, 2016 at 5:56 pmI love gingerbread too!! So festive and Christmas-y :) Thanks girl!
Jessica
November 27, 2016 at 2:12 pmI kind of want to make myself some RIGHT NOW! x
Jessica — NinetyCo
Sarah
November 27, 2016 at 5:55 pmIf you try it out, let me know how you like it!! :D
Casey the College Celiac
November 27, 2016 at 9:39 pmI’m addicted to nut butter, and I love the festive twist you put on this one! YUM!
Sarah
November 29, 2016 at 4:09 pmThanks Casey!! :)
Amaryllis @ The Tasty Other
November 30, 2016 at 4:02 amSo perfectly seasonal and festive! Will definitely be making this, thanks for sharing it Sarah!
Sarah
November 30, 2016 at 10:05 amAwesome!! I hope you like it, Amaryllis :)
Alex
December 7, 2016 at 4:11 pmHi Sarah, just made the gingerbread nut butter and it’s so yummy! Should I store it at room temp just like other nut butters?
Sarah
December 7, 2016 at 4:48 pmI’m so glad you liked it, Alex!! :) 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. :)
Lindsay @ The Live-In Kitchen
December 11, 2016 at 4:25 pmWhat a fun twist on nut butter! I’ll definitely have to try this one.
Sarah
December 11, 2016 at 7:47 pmThanks Lindsay! I hope you like it! :)
Katherine @simpleplantbasedlife
December 21, 2016 at 7:30 amSarah, this nut butter rocks! ? I ate it on some cranberry bread I made, and my husband went back for seconds. I cannot wait to make the other two ??
Sarah
December 21, 2016 at 7:48 amI’m so glad you liked it, Katherine!! It sounds DELICIOUS on cranberry bread, I’d love to know your recipe!! :D
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Yashi
April 15, 2023 at 8:43 amHello! how long can we store this yummy butter?
Sarah
April 20, 2023 at 11:57 amThis will last up to a week in the fridge :)