Hi ladie-loos! I had planned to write another very verbose blurb tonight about a little health experiment I have in the works, but my (hint hint: sippable) subject matter won’t be delivered until next week, so you and all of my feelings will just have to hold their horses.
So in the interim, let’s get a little nutty. I make a batch of nut butter every single week. I’ll say it again: that’s about a pound of nuts down the hatch every seven days… it’s hibernation season, after all. You know how we squirrely girls do!
I slather it on oats, peanutty pancakes, pb & beet smoothies (recipes coming soon!), but let’s be real: more often than not, my vehicle of choice is a finger. And not every batch lasts me a whole week… especially not when it tastes like Cinnamon Toast Crunch, as this stuff does. Rather, it tastes like the magical cinnamon-sugar sparkle dust on Cinnamon Toast Crunch. If I recall, the cereal, itself, tastes like Scrabble tiles.
Cinnamon Toasted Pecan Butter
4 cups toasted pecans
2 cups toasted sunflower seeds
2 cups toasted almonds
1/4 c milled flax seeds
1 tbs cinnamon
1/4 c maple sugar
2 tsp sea salt
coconut oil as needed
Insert all ingredients in your food processor, and go at it! Pecans have a high fat content, so they really get the mixture moving – this particular nut butter takes no time at all to process. I usually end up swirling a tbs or two of coconut oil into the whole shebang to slick it up, but it’s not entirely necessary in this case.
One anecdote and I’m out: cereal was drug of choice in college. That is, until I discovered coffee, and began to dump my used cereal (soy)milk into my dining hall coffee to make it taste more like Cinnamon Toast Crunch or Cocoa Pebbles and less like poison.
So young. So gross.
Make this! Eat it with your fingers! Call your squirrelfriends for a gab sesh over coffee and cereal milk.
And tell me this… do you judge your uncouth college self? I’d love to know why