I’ve been really getting into making my own nut butters over the last eight months or so ever since I started Shakeology for my breakfast and lunches. I like to keep things simple and after my morning workout I enjoy the convenience of not having to think much and make a quick and healthy shake. I was never into any other spreadable nut butter besides peanut butter and boy do I love almond butter. It is perfect for my shakes, but every now and then I like to change things up.
Following other food bloggers on Pinterest, Twitter and Facebook I have had my eyes opened to so many new and interesting things. With all the Paleo, Gluten Free and Vegan recipes I look at I have come to really embrace them. I would never be a vegetarian, I mean I LOVE bacon, but so many meals I’ve planned without meat, or simply using it as a part of the dish, not the main focus, has been on the uptick here.
I recently got the book DIY Nut Milks, Nut Butters & More from Almonds to Walnuts by Melissa King. It’s fantastic and I’m trying all sorts of new things. These opinions are my own and I am not being paid in any way by her, just wanted to share what’s been on my radar and one of them is this new Macadamia Apple Butter Spread. I added the apple butter for a little tang because I felt the original macadamia nut butter on it’s own was so rich. A perfect pairing and quite delicious. I don’t add this one to my shakes, but it’s fantastic on toast, sliced apples or as a dip.
First bust out the food processor and grind the nuts for 2 minutes. Add the maple syrup, apple butter and kosher salt and purée until smooth. This took about 5 minutes, be patient. Nut butters take time!
Keep in an airtight container for up to 2 weeks or 4 months in the refrigerator.
This buttery, sweet and tangy spread is great on sliced apples cold from the refrigerator.
Try it out!
- 2 cups raw, unsalted macadamia nuts
- 2 tablespoons maple syrup
- ⅓ cup apple butter
- pinch of kosher salt
- In a food processor grind the nuts for 2 minutes.
- Add the maple syrup, apple butter and kosher salt and purée until smooth.
- Keep in an airtight container for up to 2 weeks or 4 months in the refrigerator.