I’m gonna get real with you.
If I could eat anything without consequences, I wouldn’t choose dairy-based ice cream. Or candy. Or pizza. Or cupcakes.
It would be peanut butter, straight from the jar with a spoon.
Unfortunately, most peanuts contain aflatoxins, a carcinogenic mold that puts pressure on the liver and causes gut imbalances in us folks with digestive issues. That’s why my peanut butter consumption has taken a nosedive in recent years, and is reserved for a rare treat.
But a girl’s got to have some nutty joys. It has never occurred to me to make walnut butter before, and after creating this recipe, I feel sad about that.
This walnut butter is smooth and earthy, with a delightful undertone of maple cinnamon flavour. Plus, walnuts are of the healthiest nuts around, with their combo of healthy fats, anti-inflammatory nutrients and antioxidants that are good for our brains and hearts.
What would you choose to eat if there were no repercussions?
- 2½ cups walnuts
- 1 tsp maple syrup
- a couple of pinches of cinnamon
- pinch of salt
- Preheat the oven to 350 degrees F.
- Spread the walnuts on a baking sheet and toast for 10 minutes.
- When the walnuts have cooled off, put them in a food processor and whirl until smooth. Add the maple syrup, cinnamon and salt and blend again.
- Taste, and adjust the spices as necessary.