SERVES 4 • PREP TIME: 15 MINUTES • COOK TIME: 25 MINUTES
LOW-SODIUM • VEGAN
5-INGREDIENT, ONE-POT
Toasted walnuts are blended to smooth perfection with sweet cinnamon and woodsy vanilla to make a rich walnut butter perfect for pears. I particularly like this walnut butter with the semi-tart, soft, and juicy Green Anjou variety, though any pear will work. The walnut butter also goes well on top of fluffy
Chia Seed, Blueberry, and Yogurt Pancakes
or the
Pineapple-Banana Muffins
.
1 cup raw walnuts
1 teaspoon ground cinnamon
¼ teaspoon pure vanilla extract
4 pears, cored and sliced
1
.
Preheat the oven to 425°F. Line a baking sheet with parchment paper and spread out the walnuts. Bake for 5 minutes until the walnuts become lightly golden brown.
2
.
Into the large bowl of a food processor, put the walnuts, cinnamon, and vanilla. Blend for 15 to 18 minutes, until the walnuts turn into a butter-like consistency. It will be clumpy, then will eventually turn into a creamy nut butter consistency. Just be patient and pause to scrape down the sides as needed.
3
.
Add 1 tablespoon of walnut butter to 1 sliced pear. Store the walnut butter in an airtight container in the refrigerator for up to 1 week.
MAKE IT EASIER TIP:
If in a pinch, in a mixing bowl,
combine 4 tablespoons of room-temperature unsalted, raw, creamy almond butter with cinnamon and vanilla until well mixed.
Per serving (1 tablespoon):
Calories: 297; Total fat: 19g; Saturated fat: 2g; Cholesterol: 0mg; Sodium: 3mg; Potassium: 432mg; Magnesium: 92mg; Carbohydrates: 32g; Sugars: 18g; Fiber: 8g; Protein: 5g; Added sugar: 0g; Vitamin K: 9mcg