Ingredients
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Matcha macadamia butter
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200g macadamia nuts
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2 - 3 tsp high quality matcha powder
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1/2 tsp vanilla powder
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1/2 tsp (optional) ashwagandha
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1 tsp (optional) maca
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Gingerbread spice pecan butter
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200g pecan nuts
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1 1/2 tsp cinnamon
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1 tsp ground ginger
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1/4 tsp ground cardamom
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1/6 tsp cloves
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a pinch of pink himalayan salt
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Date sweetened cocoa cashew spread
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200g cashews
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30g unsweetened cocoa powder
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2 - 3 (soaked 15 min in hot water if too dry) soft medjoul dates
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2 tbsp coconut oil
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2 tbsp grapeseed oil
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1/2 tsp vanilla powder
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a pinch of pink himalayan salt
Directions
We’re often in a hurry during week day mornings and we’ve got no time to arrange a decent breakfast. That’s exactly how these flavored nut butters came to our mind: it’s too simple and easy to get our superfood matcha latte or to arrange a sweet toast with the date sweetened cocoa cashew spread (which is even sugar free!). These recipes are delicious and not boring. The gingerbread spiced pecan butter is also amazing on top of a warm bowl of oatmeal to be in a Christmas mood all year long! We love them so much we actually eat them by the spoon for dessert.
Ingredients
Matcha macadamia butter |
|
| 200g macadamia nuts | |
| 2 - 3 tsp high quality matcha powder | |
| 1/2 tsp vanilla powder | |
| 1/2 tsp (optional) ashwagandha | |
| 1 tsp (optional) maca | |
Gingerbread spice pecan butter |
|
| 200g pecan nuts | |
| 1 1/2 tsp cinnamon | |
| 1 tsp ground ginger | |
| 1/4 tsp ground cardamom | |
| 1/6 tsp cloves | |
| a pinch of pink himalayan salt | |
Date sweetened cocoa cashew spread |
|
| 200g cashews | |
| 30g unsweetened cocoa powder | |
| 2 - 3 (soaked 15 min in hot water if too dry) soft medjoul dates | |
| 2 tbsp coconut oil | |
| 2 tbsp grapeseed oil | |
| 1/2 tsp vanilla powder | |
| a pinch of pink himalayan salt | |
Steps
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1
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Preheat your Microwave Oven to 160° and place the nuts on a baking tray. |
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2
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Roast them for about 20 minutes (stir them after 10 minutes). After 20 minutes let them cool down. |
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3
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For Matcha Macadamia Butter: Place roasted macadamias into your food processor and blend them on M1 at highest speed. Scrap down the sides when necessary, until you get a smooth and creamy paste. |
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4
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Add matcha, vanilla and superfoods such as maca and ashwagandha if you have them at home. Blend for 2 more minutes, then transfer into a jar and store in the fridge. Tip: For a frothy Latte blend 1 to 2 tbsp matcha butter with 3/4 cup water at 80°C for 1 minute. |
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5
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For Gingerbread Spiced Pecan Butter: Place roasted pecan nuts into your food processor and blend them on M1 at highest speed. Scrap down the sides when necessary until you get a smooth and creamy paste. |
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6
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Add spices and salt and blend 2 more minutes, then transfer into a jar and store in the fridge. Tip: Use it on top of a toast, drizzled it into porridge or make yourself a gingerbread latte by blending 1 to 2 tbsp pecan butter with 1/2 cup hot water and 1/3 cup brewed coffee. Add sweetener such as maple syrup if desired. |
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7
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For Date Sweetened Cashew Spread: Place roasted cashews into your food processor and blend them with coconut oil on M1 at highest speed. Scrap down the sides when necessary until you get a smooth and creamy paste. |
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8
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Add dates, cocoa, grapeseed oil, vanilla and salt and continue blending for 5 minutes or until dates will be completely mixed with cashew butter. Transfer into a jar and store into fridge. Tip: Spread it on toast or blend 2 tbsp spread with 2/3 cup hot water to get a delicious hot cocoa. |
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