Roasted Walnut Butter Recipe
Roasted Walnut Butter
Total time: less than 15 minutes
Difficulty: Easy
Chef's Note

Keep refrigerated in an airtight container for up to one month.

Suggestion: Try adding cinnamon or vanilla for variation.

For 250 ml / 1 cup

- 500 ml / 2 cups California walnuts, toasted
- 1 tbsp safflower oil (or other light tasting oil like grapeseed or sunflower)
- 1 tbsp honey
- 1/2 tsp sea salt
  1. In a food processor, blend the walnuts until finely crumbed and they begin to form a paste.
  2. Slowly drizzle in oil while blending to incorporate. Continue to blend, stopping periodically to scrape down the sides of the processor, until you achieve a nut butter consistency.
  3. Add honey and salt, blending to incorporate. The entire process should take between 5 to10 minutes depending on your food processor.
Nutritional values per serving ( 1 Tbsp. or 15 ml)

About 100 cal, 2 g pro, 10 g fat (1 g sat. fat), 3 g carb, 1 g fibre, 0 mg chol, 72 mg sodium. %RDI: 2% calcium, 3% iron, 0% vit A, 0% vit C.



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