This Macadamia Apple Butter Spread is a great, healthy snack spread and always hits the spot and is easy to make.
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!
Macadamia Apple Butter Spread
This batch makes enough to store in a 4 oz mason jar with lid.
- 2 cups raw unsalted macadamia nuts
- 2 tbsp maple syrup
- 1/3 cup apple butter
- 1/8 tsp 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.