![](/wp-content/uploads/ig/media/posts/202401/420147414_907378374048420_2890199776411434383_n_17855546775100534.webp)
![](/wp-content/uploads/ig/media/posts/202401/420530928_390689020118075_359059891340345334_n_18308384200135793.webp)
![](/wp-content/uploads/ig/media/posts/202401/420140206_915056660168518_3850801457420926808_n_18021354904983546.webp)
![](/wp-content/uploads/ig/media/posts/202401/420658733_370995145533512_623898492425304134_n_18407222902058274.webp)
![](/wp-content/uploads/ig/media/posts/202401/420112398_747263753622233_2815901138766516775_n_18055662469523749.webp)
Walnut Butter 💚💚💚
I used up the last 2 tbsp of my walnut butter in those cookies yesterday, so fresh batch it is. The problem is sometimes when I start them from room temp, they get too warm in the food processor. If they get sufficiently hot, the flavor will change, so I had to stop the process twice when they got pretty warm to haul the container outside in the cold air to cool down. I think I'll go back to walnut butter from frozen walnuts.
The extended cook time meant two breakfasts today 🤗 I started with the sprout colcannon and when this was done I made a small bowl of oats I had cooked earlier. Mmmm MMMM! I love these simple foods that are so dang tasty.
📌 RECIPE
– Fill food processor 50-90% full (80% is the sweet spot for me, it looked like about 1-1.5 pounds) of raw walnuts (optionally frozen)
– Run food processor 5-10 mins, scrape if stuff stops moving
– Optionally salt.
I measured my salting today, I have a slow salt shaker, and I went shake shake shake shake shake, blended that in, tasted, and did it once more. It's about one or two pinches worth of salt in about 1-1.5 pounds of walnuts, it really doesn't take much of you want the flavor to pop a little.
EDIT: Just weighed the jar it's just a bit over a pound in my batch, 1lb should fit snug in a pint glass jar.
#plantbased #walnuts #walnutbutter