Maple cinnamon multi-seed butter
Is it just me, or have flavoured nut butters surpassed the almighty hummus in popularity? Although I would like to think I stay away from most food fads, I suppose this recipe would qualify as trendy. After seeing a continuous stream of flavoured nut butter recipes on so many food blogs, from walnut cacao butter and cake batter cashew butter to pumpkin nut butter and apple cinnamon peanut butter, as well as an influx of new brands on supermarket shelves, I was slowly convinced that it is more than just a condiment, but a totally obsession-worthy, DIY miracle food.
I gave in and made a maple cinnamon almond butter variation a few months ago and I was immediately love struck. There is something so satisfying and wonderful about the combination of almonds, cinnamon and maple syrup.
But don’t let me fool you. As the title above suggests, this is not another nut butter recipe. Instead, I combined a variety of seeds–think pumpkin, sunflower, flax, chia and hemp–slowly roasted with maple syrup and then blended with cinnamon and a touch of vanilla.
Dare I say this is my new favourite? It tastes so sinfully good you may find your fingers a suitable substitute for apple slices. Not that I did that–I’m just sayin’.