MAPLE WALNUT BUTTER
Peanut butter replacement for kids and adults! Walnuts processed till smooth, then combined with Grade B maple syrup and Silk Coconut Milk. Creamy delicious! No artificial ingredients!
Makes 2-3/4 cups
1 lb. walnut halves
½ c. Grade B maple syrup
¼ t. sea salt
¼ c. Silk Coconut Milk (Original)
¼ c. water
Place walnuts in food processor and process till mushy and smooth. At first it will become mealy and dry, remove lid and push down insides with spatula. Then it will form a ball, continue processing till ball breaks apart and swirls evenly around the blade.
Add maple syrup and process till it again clumps up.
Add salt and coconut milk. Process till walnuts look like soft taffy with milky liquid/oil around it.
Add water. Process till oil re-incorporates into the nut butter. Stir, then process again till evenly colored.
Transfer to covered plastic container or jar. Keep refrigerated, because of the coconut milk.
Notes: Don’t add the water before the milk. Order is important here. It has something to do with chemistry. Add the milk, process as directed, then add the water. I don’t know the why of it, but when you add water, then add the milk, the oil doesn’t re-incorporate into the nut butter properly. I tried it both ways.
Don’t worry, the oil won’t separate from the butter after it’s made.
Maple Walnut Butter needs no jelly on the sandwich. It’s perfect as it is. Spread it on toast, or do as I do, put a heaping teaspoon into your bowl of veggie soup and swirl it around. Tastes great.
Steve spreads his toast with mustard first, then spreads the nut butter. He also made a toasted sandwich with lettuce, tomato, fresh cracked pepper and Balsamic reduction syrup plus the Maple Walnut Butter and loved that too.
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