Gingerbread Nut Butter

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INGREDIENTS

• 1 cup Mariani Whole Almonds (raw, unsalted)

• 1 cup Mariani Walnuts (raw, unsalted)

• 1/4 – 1/2 cup avocado oil

• 2 tablespoons blackstrap molasses

• 2 tablespoons brown sugar

• 1 teaspoon cinnamon

• 1/2 teaspoon ginger

• 1/8 teaspoon cloves

• 1/4 teaspoon nutmeg

• 1/4 teaspoon salt

INSTRUCTIONS

1. In the bowl of a food processor fitted with the "s" blade, pulse the walnuts and almonds 5-6 times to chop, then process for 2-3 minutes until it looks like flour.

2. With the machine running on high, slowly drizzle 1/4 cup of the avocado oil into the machine, which will loosen up the butter. Process until smooth, approximately 10-12 minutes, scraping down the sides of your food processor every couple of minutes. If you need more oil to loosen the butter, drizzle in the additional 1/4 cup of avocado oil with the food processor on .

3. Add in molasses, brown sugar, cinnamon, ginger, cloves, nutmeg and salt and process for another 1-2 minutes until you are satisfied with the consistency of the nut butter.

Use immediately or store in the refrigerator for up to 2 weeks.

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Gingerbread Nut Butter

ingredients:

• 1 cup Mariani Whole Almonds (raw, unsalted)
• 1 cup Mariani Walnuts (raw, unsalted)
• 1/4 – 1/2 cup avocado oil
• 2 tablespoons blackstrap molasses
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/8 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

instructions

1. In the bowl of a food processor fitted with the "s" blade, pulse the walnuts and almonds 5-6 times to chop, then process for 2-3 minutes until it looks like flour.
2. With the machine running on high, slowly drizzle 1/4 cup of the avocado oil into the machine, which will loosen up the butter. Process until smooth, approximately 10-12 minutes, scraping down the sides of your food processor every couple of minutes. If you need more oil to loosen the butter, drizzle in the additional 1/4 cup of avocado oil with your food processor on.
3. Add in molasses, brown sugar, cinnamon, ginger, cloves, nutmeg and salt and process for another 1-2 minutes until you are satisfied with the consistency of the nut butter.

Use Immediately or store in the refrigerator for up to 2 weeks.

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