This homemade Gingerbread Nut Butter is smooth and creamy, with the perfect blend of spices to make you think you’re about to eat a gingerbread cookie!
Making Your Own Nut Butter?!
Were you watching my Instagram stories last week? If you were, you would have been me attempting to perfect this gingerbread nut butter.
Yes, I know it’s easy to buy a jar at a grocery store (I do that all the time) but making your own means you can customize it! Since it’s holiday season, I’ve been craving gingerbread everything and since my favourite brands don’t sell jars of gingerbread nut butter, so I decided to make it myself!
If you have a food processor, making your own nut butter is so freaking easy. You literally put nuts into the food processor and it becomes nut butter. That’s right. It’s really that easy.
How To Make Gingerbread Nut Butter
Honestly, this recipe is simple AF – you put everything you’d put into making a gingerbread cookies into your nut butter mix and boom you have gingerbread nut butter! However, while it is pretty easy, there are some super easy mistakes that I made and this gingerbread nut butter actually took me a couple tries.
What Not To Do While Making This Gingerbread Nut Butter
- Do not – I repeat – do not add water.
During my first attempt, I was like HMMM WHAT WOULD HAPPEN IF I ADD WATER. I clearly didn’t do my research beforehand when making my nut butter because that is pretty much the one thing you do not do. Adding water will cause the smooth nut butter to seize up and make the consistency lumpy. In this recipe, I’m adding molasses and I’m adding it at the very end so I don’t risk messing up my nut butter. If your nut butter is not “buttery” enough, add more coconut oil and don’t be like me with the adding water mistake.
- Don’t give up!
It can take some time, you have to be super patient. It might take a few on/off sessions with your nut butter because your food processor might need a break or you need to scrape down the sides a few times. It might look a little paste-y for a bit but keep at it. It’ll butter!
- Don’t skip toasting your nuts
When the nuts are toasted and your put them in the food processor while warm, the natural oils and flavours from the nuts release. It takes around 5 minutes so don’t skip it!
Gingerbread Nut Butter
Ingredients
- 1 cup unsalted cashews
- 1 cup sunflower seeds
- 1 tsp ground cinnamon
- 2 tbsp coconut sugar
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 2 tbsp coconut oil (more if needed)
- 1 tbsp molasses
Instructions
- Toast your nuts for 5ish minutes at 350F (make sure you don't let them burn. Keep an eye on it)
- Once toasted, place the nuts into your food processor and blend until nuts become flour-like for 3-5 minutes.
- Then keep going!! After 20-25 minutes, it should start looking like a nut butter. You might need to stop to scrape down the sides or your food processor might need a break. Add the coconut oil throughout this process.
- Once your nuts become nut butter, add in the spices and molasses. Blend and then taste and adjust if necessary.
Let’s chat! What’s your favourite nut butter flavour?
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Shannon @loveatfirstbento says
Omg, this recipe is literally calling out to me – I LOVE gingerbread! I can forsee this being a gigantic hit on Xmas morning, when me and my family scarf down toast while opening up presents; now I can eat fancy gingerbread toast! Going to give this a try for sure.
How smooth does the nut butter actually turn out? Is there a lot of lumps or chunks in it, or is it pretty smooth overall? I know it’s a silly question, but I have some health issues atm that only allows me to eat really smooth foods…
Carmy says
No lumps or chunks! :)