As a delicious substitute to peanut butter, roasted walnut spread allows you to snack healthily and happily while indulging in the creamy taste of fresh, homemade nut butter.
Spread on apples, celery or whole-grain toast for a nutritious breakfast, mid-morning or afternoon snack.
Try adding cinnamon or vanilla flavouring for variation.
Roasted Walnut Butter
500 ml (2 cups) walnuts, toasted
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15 ml (1 tbsp) safflower oil (or other light tasting oil like grapeseed or sunflower)
15 ml (1 tbsp) honey
2 ml (1/2 tsp) sea salt
In a food processor, blend walnuts until finely crumbed and they begin to form a paste. Slowly drizzle in oil while blending to incorporate. Continue to blend, stopping periodically to scrape down the sides of the processor, until you achieve a nut butter consistency. Add honey and salt, blending to incorporate. The entire process should take between 5 to 10 minutes depending on your food processor.
Keep refrigerated in an airtight container for up to 1 month.
Makes 250 ml (1 cup).
Nutritional information per 15 ml (1 tbsp) serving: 100 calories; 2 g protein; 10 g fat (1 g saturated fat); 3 g carbohydrate; 1 g fibre; 72 mg sodium.
Source: California Walnuts, walnutinfo.com
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