Recipe: Maple Cinnamon Cashew Butter
- Editors of FitBump
- Feb 25 2015
- 0 comments
Cashews are rich in oleic acid, a monounsaturated, heart-healthy fat, as well as magnesium (for bone strength) and proanthocyanidins, flavonols that studies have shown halt the division of cancer cells.
Maple Cinnamon Cashew Butter
- 1 pound raw cashews (roasted or raw)
- 2 tbsp. pure maple syrup
- 1/2 tsp. sea salt
- 1/2 tbsp. cinnamon
- 1/2 tbsp. olive oil (if needed)
- Place cashews in a large food processor. Blend until grainy.
- Continue to blend. Once grains start to clump together, scrape down the sides every 60 seconds.
- As you continue to scrape down the sides, the clumps will begin to smooth out as the oils release from the cashews. If your butter is a little dry, slowly drizzle in olive oil.
- Add the sea salt and cinnamon and blend for 30 seconds.
- Slowly drizzle in maple syrup and blend for 30 to 60 seconds.
- Refrigerate butter in a sealed container for up to two weeks. Makes 1 cup.