Tag Archives: nutbutter

Cinnamon Vanilla Bean Almond Butter

29 Jun

Hi there!  I’m just popping in today to let you know that I created a stellar new nut butter.  Cinnamon Vanilla Bean Almond Butter, anyone?  If you said “Yes, please!”, then head on over to Get Healthy with Heather to get the recipe.

I’ll be checking in again later this week with a sweet treat perfect for your 4th of July celebrations.  I’ll give you a hint… once you have one, you’ll be asking for s’more. 😉


Honey Roasted Homemade Peanut Butter

9 May

Early last week I shared with you how I make peanut butter from scratch using only two ingredients.  It’s such a simple recipe (if I can even call it that) and it packs so much flavor!  While discussing the recipe with a coworker, he suggested using honey roasted peanuts.  I was certainly intrigued.

Instead of buying honey roasted peanuts (which contains a shocking amount of ingredients), I decided to roast my own peanuts in honey.  It was very simple and added only 10 minutes to the whole process.  Those 10 minutes are worth it my friends because this peanut butter was unreal.  I was thrilled with my original and now I’m in love with the new and improved version.

If you own a food processor, do yourself a favor, make this honey roasted peanut butter!

Honey Roasted Peanut Butter
(adapted from Ashley’s Roasted Maple Cinnamon Almond Butter)


  • 2 cup dry roasted, unsalted peanuts
  • 1/4 cup honey
  • 1/2 tsp salt


Preheat your oven to 325 degrees.  Line a pan with parchment (this makes clean up a whole lot easier).

Pour the peanuts on the pan, drizzle the honey on top and mix.  It may be hard to mix at first as the honey can be sticky but once it heats up in the oven, it’ll be much easier to stir.

Roast for about 15 minutes, stirring every five minutes.  Make sure they don’t burn!

Dump the hot nuts into the food processor quickly before they harden and stick to the pan.  Let them cool for about 5 minutes before processing.  Turn the processor on and let the nuts do their thing.  It should take about 5 minutes.  Scrape down the bowl as needed.

Add in the salt and process again until it’s well mixed.  Try not to eat all of it straight from the processor.

I sent this to my mom for Mother’s Day along with her mini-loaf of Peanut Butter Banana Bread.  It’s absolutely a recipe worth sharing with someone you love.  Or, if you can’t bring yourself to share it all, make a double batch and keep some for yourself 🙂

Roasted Coconut, Pistachio, & Almond Butter

21 Mar

Of all the food I eat, I’d have to say that peanut butter is my favorite.  I’ve been eating peanut butter for as long as I can remember.  In fact, I like it so much that when I was a kid, I’d take just PB sandwiches to school for lunch.  I didn’t want any jelly cramping my PB’s style 🙂

As I’ve gotten older, some things haven’t changed (I still eat my nutbutters sans jelly) however some things have.  Namely, I’m open to trying new nutbutters.  If I can’t have my beloved peanut butter (smooth, never crunchy), I’ll happily eat almond butter, coconut butter, or sunflower butter.  But technically, that’s a seed butter, right?

So when I finally invested in a new food processor, I knew instantly that I had to create my own nutbutter.  I didn’t have a type in mind and I didn’t quite know what to expect, so I just used what I had on hand.  

For a recipe that was put together on the fly, this turned out remarkably well!  Roasting the nuts enhances their natural flavor and gives the butter a rich, nutty taste.  There is a slight hint of coconut but it’s by no means overpowering.  It has a very drippy consistency but that’s probably due to the addition of the oil.  If you’d prefer a thicker nutbutter, then feel free to leave it out.

One things for sure, this nutbutter can certainly hold its own.  There’s no need for jelly.

Roasted Coconut, Pistachio, & Almond Butter


  • 1 cup raw almonds
  • 1/2 cup raw, shelled pistachios
  • 1 cup unsweetened coconut flakes
  • 1 Tbsp coconut oil
  • 1 tsp pure cane sugar
  • dash of salt (optional, to taste)


  1. Preheat oven to 375 degrees.
  2. Lay almonds and pistachios on a baking sheet and roast for about 5 minutes.  Be sure to keep an eye on them as they burn easily.
  3. After 5 minutes, remove from the oven and stir.  Roast in the oven for another 3 to 5 minutes.
  4. Add the coconut flakes and roast on one minute intervals.  My batch only needed two minutes before the coconut began to brown.
  5. Place warm nuts into the food processor and pulse for 2 to 3 minutes.
  6. Scrap down the sides and add coconut oil, sugar, and salt, if using.
  7. Pulse for another 2 to 3 minutes.

What’s your favorite type of nutbutter?