BANANA BREAD NUT BUTTER
This Banana Bread Nut Butter is a creamy blend of roasted almonds, pecans, and peanuts mixed with freeze-dried bananas. It's quick and easy to make in less than 15 minutes. Vegan, gluten-free, dairy-free.
Ingredients
- 100 g dry roasted peanuts, unsalted
- 80 g raw pecans
- 80 g raw almonds
- 20 g freeze-dried bananas
- ½ tsp ground cinnamon
- pinch sea salt
- 1 tbsp maple syrup, (optional)
- 1-2 tbsp melted coconut oil, or any oil neutral in flavor *, (optional)
Instructions
- Preheat the oven to 350°F (180°C). Add raw almonds and pecans to a baking tray and bake for 5-7 minutes. Mix them through a few times. Be careful not to burn them (ovens can vary). After roasting, let the nuts cool down slightly.
- To make banana powder, place the freeze-dried bananas in a high-speed blender and pulse into a fine powder. Transfer to a bowl. Set aside.
- To the high-speed blender (or food processor), add peanuts, roasted almonds, and pecans and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts while mixing. The blending might take from 4-10 minutes, depending on your blender/food processor. Add banana powder, cinnamon, and a pinch of sea salt and blend until combined.
- To sweeten the butter, add maple syrup and then any neutral oil to thin it out (optional step).
- Transfer the butter to a jar and let it cool completely without any cover.
Notes
* Neutral oils: Sunflower oil, peanut oil, canola oil, grapeseed oil, refined coconut oil.
Storing:
Store the nut butter in a glass jar with a lid at room temperature for up to 2 weeks, or in the fridge for up to a month. Please read my blog post above for tips and helpful information.Nutrition
Calories: 88kcal
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