Nut Butter Trio

Last year I borrowed a food processor a few times because I had been concerned I wouldn’t use it enough to make the storage space worth it. After the third time in as many weeks that particular hesitation seemed downright silly and I promptly put it on my Christmas wish list (thanks Mom!)

Nut Butter Trio {{Baking Bytes}}

My initial interests were hummus and pesto, which I made regularly throughout the summer and fall. Thoroughly sold on food processors, I adventured into the world of nut butters. Starting with an amazing one from my favorite cookbook, Run Fast, Eat Slow, I quickly caught the bug and tried other types as well. The recipes here are all small batches so you can test them out, but I usually double them now. (If you have extra, I am pretty sure your friends will help you out – mine always do.)

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The first one (top/right, in my photos) is a minor adaptation from the RFES cookbook. Vanilla and espresso come together in a sweet and creamy peanut butter that is perfect for your morning toast or an afternoon pick-me-up. The espresso kick means it pairs perfectly with coffee and a hint of vanilla never goes wrong. I especially liked it on banana or pumpkin bread, but found I preferred the regular version with apples.

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After peanuts I moved onto almonds (bottom/left). While I personally do not see the appeal of standard almond butter as a spread (unless you are allergic to peanuts), I do enjoy it in oatmeal and on yogurt parfaits on occasion. This iteration, however, is lovely on all your favorite morning carbs and especially so on oatmeal pancakes. Lightly sweetened and with plenty of poppyseed flavor, it’s a lovely twist on a peanut-free variety. For some springtime fun you could even add some lemon flavor via zest or infused olive oil to brighten the whole thing.

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Lastly, I gave walnuts a try (the dark one, clearly). The texture of this butter turned out a little grainier (although perhaps they just weren’t roasted/processed long enough) but the flavor is possibly my favorite. Hearty walnut balanced with a chai spice blend is a match made in fall heaven and definitely needs to grace your table soon. I make my own chai spice, but it is easily tailored to fit your preferences. I enjoyed this one on toast (obviously) and waffles; a light drizzle of maple syrup only adds to the experience.

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Whichever nut butter speaks to you the most, I hope you find a new favorite in this collection. There’s something for everyone here and I hope you use it as a starting point for all sorts of experimenting in the future. These butters would also make amazing gifts for the holiday season, a small 4oz jar of each flavor would be both adorable and delicious. (If you’re wondering about the super cute jars in my photos, they are upcycled Olivelle sea salt containers, so I’m not sure where to purchase them – sorry!)

Vanilla Espresso Peanut Butter

Modified from Run Fast, Eat Slow
Makes about 1.5 cups

Ingredients

2 cups roasted, salted peanuts

1 Tbsp brown sugar, to taste
1/2 Tbsp espresso powder
1/2 tsp vanilla bean powder
1 tsp vanilla extract

1 Tbsp chia seeds, optional
avocado or olive oil, optional1

Directions

  1. Add peanuts to a food processor and process until smooth, scraping the sides as necessary. This can take several minutes but the mixture should go from grainy to clumpy to a ball and finally, to creamy.
  2. Add in sugar, espresso powder, vanilla bean powder, and vanilla extract and blend until combined.
  3. If desired, add in avocado oil (for extra creaminess) and/or chia seeds (for a protein boost) and process again until incorporated.
  4. Let cool to room temperature, then transfer to a glass jar and store in the refrigerator until ready to use. Should keep at least one month.

Poppyseed Almond Butter

Makes about 1.5 cups

Ingredients

2 cups almonds2

1 tsp almond extract
2 Tbsp sugar, to taste
2-4 tsp poppyseeds, to taste
1 tsp salt

avocado or olive oil, optional1

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spread nuts on a large rimmed baking sheet and toast about 10 minutes, or until fragrant. Do not burn!
  3. Let the nuts cool for about 10 minutes, then add to a food processor and process until smooth, scraping the sides as necessary. This can take several minutes but the mixture should go from grainy to clumpy to a ball and finally, to creamy.
  4. Add extract, sugar, poppyseeds, and salt, then blend again until completely incorporated.
  5. If a smoother texture is preferred, drizzle in avocado oil to taste.
  6. Let cool to room temperature, then transfer to a glass jar and store in the refrigerator until ready to use. Should keep at least one month.

Chai Walnut Butter

Makes about 1.5 cups

Ingredients

2 cups walnuts2

2 Tbsp brown sugar
1/2 Tbsp chai spice
1/2 Tbsp vanilla
1/2 tsp salt

avocado or olive oil, optional1

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spread nuts on a large rimmed baking sheet and toast about 10 minutes, or until fragrant. Do not burn!
  3. Let the nuts cool for about 10 minutes, then add to a food processor and process until smooth, scraping the sides as necessary. This can take several minutes but the mixture should go from grainy to clumpy to a ball and finally, to creamy.
  4. Add sugar, spice blend, vanilla, and salt, then blend again until completely incorporated.
  5. If a smoother texture is preferred, drizzle in avocado oil to taste.
  6. Let cool to room temperature, then transfer to a glass jar and store in the refrigerator until ready to use. Should keep at least one month.

Notes

Depending on how much fat/water is still in your nuts and how chunky you like your nut butters, you may not need any oil. I found I liked some of them (almond butter especially) with oil in it just to smooth it out, but it’s totally up to you! Also a great place to try an infused olive oil for a different punch of flavor.

You can certainly buy pre-roasted and salted nuts here, just skip the additional salt in the recipe. However, I found the ones I tried to be too heavily salted for my preferences. If you have access to roasted unsalted nuts then that’s even better!

Lemon Poppyseed Breakfast Quinoa

Springtime in Montana can be a bit….wintery. Around my mid-March birthday is usually the time I stop dreaming about skiing and start wanting to get on the trails again. Unfortunately Montana is more of the “maybe let’s snow until May” mindset which is great for extended ski seasons and less ideal for the hikers and runners.

It also makes it challenging to match meals to the season when the season is January in the morning and June by the afternoon. My brain says citrus and the snow says soup, which can be matched successfully but not without a lot of sighing involved.

Most of the year I start my day with a bowl of oatmeal or a veggie scramble, but as summer gets closer I start looking forward to something new to switch it up. I still want something warm since it’s often chilly in the mornings, but my standard peanut butter and banana oatmeal can feel a bit heavy some days. Having recently seen a couple recipes for breakfast quinoa, I decided to give that a try.

Springtime always means lemon to me, and since I’ve been craving poppyseed muffins lately that seemed like the route to go. Fresh and light with citrus but still a bit sweet and cozy with poppyseeds, it turned into an easy breakfast perfect for those days when I am just not feeling the oatmeal vibe. Much like all porridge creations, there is a lot of subjectivity to what makes a perfect bowl, so use my recipe as a guideline to get you started and then play with it to your heart’s content. I keep mine pretty low sugar and I will not be upset if you want to add more sugar or more lemon juice to bring it up to your par.

I added sliced almonds for a little crunch and a protein boost, and a drizzle of my favorite Meyer Lemon Vinegar on top. An ardent Olivelle fan, I use their products whenever possible, but I understand you may not have access. (Although they do have sellers all over, and they also ship. I’m just saying. They should really give me a commission.) It is not a necessary addition but it does add a boost of flavor and a touch of sweetness that I found complimented everything nicely.

If you, too, need to mix up your mornings a bit, give this a try. With around 15 grams of protein per serving it should satiate you nicely, while feeling fresh and light for spring. Hope you enjoy it!

Lemon Poppyseed Breakfast Quinoa
Makes one serving

Ingredients

1/2 cup quinoa (uncooked)
1-3 Tbsp lemon juice (Meyer lemon if you can get it, otherwise regular is great)
enough water to total 1 cup
1-2 Tbsp sugar (or simple syrup)
1 Tbsp poppy seeds
1/2 tsp almond extract (or vanilla)

2 Tbsp sliced almonds
Meyer Lemon Vinegar (optional but fun!)

Directions

  1. In a small pot, briefly whisk together quinoa, lemon juice, water, sugar, poppyseeds, and extract.
  2. Bring to a rolling boil, then reduce heat to simmer, cover, and cook until water is absorbed and quinoa is fluffy, about 15 minutes.
  3. Stir in half the almonds, then transfer to bowl. Top with remaining almonds, and, optionally, a drizzle of Meyer Lemon Vinegar.
  4. Serve immediately.

Notes

Pour desired amount of lemon juice into a measuring cup, then add water until the total is one cup.

For reference, I used 1 Tbsp sugar with 2 Tbsp lemon juice because I don’t like my porridges to be very sweet but I prefer a decently strong lemon flavor. If you like a sweeter experience definitely up the sugar and/or reduce the lemon juice.