I tried a new thing this weekend… cross country skiing! It was so fun, and only super awkward for the first five minutes. I fell twice, but what can you really expect. It makes me so extraordinarily happy to be outside in nature. Nothing compares, really. The air is fresh and the persistent sense of freedom seems to linger hours after you leave the trails.
Anyways, I am feeling pretty tired and sick right now so I’ll keep this short. I hardly have the energy to sit upright and type this out. I think it might be the changing weather? Looking forward to lots of soup and blankets and hopefully some cat naps 🙂
I was so excited when I first made this magical nut butter because, to be totally honest, I just can’t afford to buy things like almond butter, cashew butter, or any of those delicious sounding vanilla spiced luxury nut butters in the health food stores. It is still a bit pricey to make your own because the nuts can be expensive, but it is definitely cheaper and so worth it as a special treat. I am savouring every spoonful of this stuff.
I really wanted to make a maple roasted nut butter, but I was worried that adding maple syrup to the nut butter would make it seize up. Spoiler alert: it did. I found a solution though! After adding the maple syrup, I simply added a couple teaspoons of coconut oil and it came together again into silky, smooth, buttery goodness. Mmmm.
I hope you make this nut butter and stay healthy through these strange and blustering days!
Love you, babes xx
SONG OF THE WEEK: Yellow Flicker Beat by Lorde. I haven’t listened to Lorde in a while (still love her though) but with her new album coming soon (SO SOON?) I’ve been getting back into it all <3
PODCAST OF THE WEEK: Witch, Please !!! Okay, I almost re-named this “podcast of my liiiiife” because I am so obsessed. It is two very smart women talking about and analyzing HP. I love it to death.
Nutmeg & Maple Roasted Walnut Almond Butter
Makes apprx. 1 cup
2 cups raw walnuts
1 cup raw almonds
1 tbsp maple syrup
2 tsp coconut oil
1/2 tsp salt
1/4 tsp nutmeg
Preheat the oven to 300. Spread the walnuts and almonds on a large baking sheet and toast in the oven for 10-12 minutes, rotating halfway through.
Place the toasted nuts into a food processor and blend on high until it forms a smooth consistency. This will take about 3-5 minutes, and you’ll need to scrape down the sides of the food processor every minute or so. Don’t give up! You may reach a point where you think it won’t get smooth, but I promise it will. It should be the consistency of smooth almond or peanut butter.
Once smooth, add in the maple syrup and process for about 30 seconds. The nut butter will seize up at this point, but don’t worry. Add in the coconut oil, salt, and nutmeg and process for another 30 seconds to a minute, until smooth and creamy.
Store in a glass jar in a cool, dry place. It should last for a few weeks!