Nut butters have my heart, and this Toasted Pecan Almond Butter just might be my new favorite.
Honestly, I am not a fan of homemade almond butter on its own. I much prefer to buy it and have it super smooth. Even with my Vitamix, it always turns out a bit grainy. I can never get it “drippy.” But, I have found that mixing nuts not only adds a lot of flavor, but turns into a much nice consistency.
I love making cashew butter for baking – this Crunchy Walnut Cashew Butter is another favorite. Cashews make a pretty thick nut butter, but walnuts and pecans get really oily, so are a perfect addition to almond and cashew butters.
And of course… my recently posted Chocolate Sunflower Butter is amazing– but that requires added sugar, which I have cut out of my diet thanks to the Whole30.
The Whole30 is all about fresh produce, proteins, and nuts and seeds. Since I just can’t eat meat and eggs at every meal, I have been relying a lot on nuts and seeds to fill in the protein gaps. Giant green salads covered in high protein seeds makes a very satisfying meal. There are a lot of high protein plant foods, so you don’t have to eat meat at every meal to maintain a healthy balance while on the Whole30.
When it comes to Whole30 snacks, nut butter to the rescue! I love this Toasted Pecan Almond Butter on fruit, but I also have been using it on celery and carrot sticks. Next week, I’ll be sharing my favorite Whole30 breakfast with you, and this has been a frequent ingredient in that!
Becoming mom hit me harder than expected, and it has taken me quite a lot longer than I expected to get back in my groove. The Whole30 has really helped me eliminate sugar and convenience foods and focus on a whole foods diet again. My next challenge is figuring out how to get more exercise back into my life! More on that in another post– next month’s challenge!
Happy nut butter making in the meantime!
Toasted Pecan Almond Butter
- 1 1/2 cups almonds
- 1 1/2 cups pecans
- 2 tablespoons coconut oil
- 1/4 teaspoon cinnamon
- 1/8 teaspoon sea salt
- Preheat oven to 325 degrees fahrenheit.
- Add pecans and almonds to a cookie sheet, and bake for 12 minutes.
- Allow to cool somewhat for about 10 minutes.
- Add still warm nuts to a high speed blender or powerful food processor.
- Process until nuts begin to form a paste (about 3 minutes in my Vitamix - this takes closer to 10 minutes in my food processor).
- Add coconut oil, and continue to blend/process until the mixture becomes very runny and smooth. In my Vitamix, this takes about 6-7 minutes total. This takes over 20 minutes in my food processor- but it does finally come out!
- Add sea salt and cinnamon, and pulse to combine.
- Store at room temperature to prevent the coconut oil from solidifying and making the nut butter unspreadable.
Other Delicious Whole30 Approved Nut Butters:
- Cashew Walnut Coconut Butter, by Pancake Warriors (leave our stevia for Whole30)
- Apple Cinnamon Walnut Butter, by A Clean Bake (use Whole30 approved oil, like grapeseed oil)
- Creamy Vanilla Macadamia Butter, by Baking Ginger (use a whole vanilla bean rather than extract for Whole30)
- Raw Cashew Walnut Butter, by Vitamin Sunshine
Rebecca @ Strength and Sunshine says
Pecan butter is a way to my heart! I haven’t made any in so long!!!
And you’ve made nut butter look so stunning in these photos <3 xoxo
GiGi Eats says
OMG THIS sounds super friggin’ tasty!!! Pecan and Almonds mixed together!! GAH! YUM!
OH this looks so good your food styling is amazing my mouth is literally drooling on the keyboard especially drizzled over apple. YUMMY! Pinning this for later. Thanks for linking up to #ShareWithMe Hope to see you tomorrow for another great roundup.
Erin @Nourishing My Scholar says
This looks so Yummy! I love almond butter on green apples for snack!