Maple Pecan Butter
Every year I leave Louisiana after Thanksgiving with a giant bag of pecans gifted from my Grandmother. And since I’m not a huge pecan pie fan (gasp for my southern roots), I like to get creative with ways to use them. But this year, I may have discovered the answer that will be on repeat for years to come. Pecan Butter! It’s so. damn. easy. Trust me on this one. Less than 15 minutes and you have homemade nut butter that you can spread on anything you like. And it would also make a sweet gift for your neighbor or yoga teacher or whomever you want to gift this holiday season.
It’s also very adaptable. Don’t want the sugar? Leave out the maple syrup. Don’t like vanilla? First off, are you human? Just kidding. You can use plain ghee instead of the Madagascar Vanilla Bean I mention below. Really, the pecan butter world is your oyster…
And then, as if things couldn’t be cozier around here, I whipped up an epic bowl of adaptogenic oatmeal to see how the pecan butter holds up. Is there anything more comforting than a bowl of oatmeal in the winter? Let me rephrase that: is there anything more comforting than THIS bowl of oatmeal in the winter? I think not. This isn’t your pre-made, sugar-filled oatmeal. Packed with antioxidants, fiber, sweetness, and crunch, you’ll want to dive in headfirst.
But first, you must make the maple pecan butter, the piece de la resistance! On with the show.
Maple Pecan Butter
Total time: 15 mins
INGREDIENTS
3 cups raw pecans
2 tbsp + 1 Tbsp Madagascar Vanilla Bean Fourth and Heart Ghee
1-2 tbsp maple syrup
1/4 tsp salt
Heat oven to 350*. Melt 2 tbsp of ghee. Spread pecans on baking sheet and drizzle with ghee. Stir to coat, then bake for 8-12 minutes. Let cool. Add pecans to a high speed mixer or food processor. Break down the pecans first, then add 1 tbsp ghee, cinnamon, maple syrup and salt. Blend til creamy. The time will vary depending on your machine. My Vitamix turned this into a creamy sensation in a few minutes. A food processor may take a little longer.
Store it in a sealed glass jar and keep it in the refrigerator for good measure. It should last about 1 month. Top it on muffins, pumpkin bread, yogurt, protein bars, oatmeal bowls (recipe below) or lick from a spoon.
Adaptogenic Oatmeal Bowl
Makes 1 bowl
INGREDIENTS
1 cup milk (Coconut, Almond, Cashew)
1/2 cup oatmeal
1 tsp Maca (optional)
1 tsp ground flax (optional)
Combine oatmeal, milk, and super powders if using. Heat oatmeal soup on stovetop ‘til nice and creamy. Add more or less liquid to find your ideal oatmeal consistency.
Toppings
Blueberries
Shredded coconut
Bee pollen
Honey
Maple Pecan Butter
Top your bowl with the above or whatever you desire. As always, I hope you try these recipes on for size, and leave me a comment or tag me in your creations! @TiffanyNapper on the old IG.
Wishing you Whitespace + Wellness and sweet dreams of nut butter,
Tiffany
*Sponsored by my favorite ghee company, Fourth and Heart. I love supporting companies who create great products and I love passing that knowledge on to you!
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