With California walnuts, maple syrup and cinnamon, this is a nut butter with a difference – add to smoothies, porridge and toast for a tasty protein boost at breakfast time.
Cinnamon maple walnut butter
- 250g California walnuts
- 60ml maple syrup
- 1 ½ tsp cinnamon
- 2 tbsp cocoa powder
- 60ml coconut oil, melted
- Soak the walnuts overnight, then drain and rinse under cold running water.
- Place the walnuts into a food processor with the maple syrup, cinnamon, cocoa powder and coconut oil, and process until a smooth butter forms.
- Spoon into a screw top jar and store in the fridge.