Gingerbread Nut Butter

This recipe includes the winning combination of cinnamon, ginger and vanilla, added to a nut butter. Imagine opening a jar of this up on Christmas day and having some with your morning oats or on fruit toast for the duration of the holidays. Yum! The recipe includes the option of adding a chocolate swirl, so could be a dessert treat as well. You decide!

For the roasted nuts:

2 cups unsalted nuts (eg peanuts, cashews, macadamia or a mix)
1 tablespoon molasses
1/2 tsp ground cinnamon
1/2 tsp coconut sugar

For the Gingernut butter:

2 cups roasted nuts (prepared as above)
1/2 tsp coconut oil [link]
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 tsp salt
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground allspice
1 tblsp maple or rice syrup
1-2 tblsp dark chocolate chips (optional)

For the Roasted Nuts:

Preheat oven to 350 deg C. Toss nuts with the molasses, cinnamon and coconut sugar. Bake for 15 minutes, turning regularly to prevent burning. Remove from oven and put aside to cool for a few minutes.

For the Gingernut Butter:

Add the roasted nuts to your OmniBlend. Use PULSE until well-ground to a flour-like consistency.
Add the coconut oil and continue using PULSE until smooth, scraping down sides as needed. In a food processor this might take 5-10 minutes, but just a minute in your OmniBlend..
Once creamy, add the remaining ingredients (except chocolate chips) and process for another 30-60 secs.
If using, add the chocolate chips and PULSE a few times to combine with the nut butter. The longer you PULSE for, the more the chocolate chips will melt, creating a chocolate swirl in the nut butter.
Transfer to a jar or storage container and keep refrigerated.
ENJOY!

TIP: to make this easier, pre-chill the nuts for an hour in the refrigerator.

Recipe adapted from and photo sourced from runningtothekitchen.com

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