October 2015 – Theme
A Nutty Nut Day
We had to take advantage of the fact that National Nut Day (October 22nd) falls on one of our ReDux monthly theme post days – so we can all go nuts! Share a healthy nut-filled recipe: Think whole nuts, chopped nuts, ground nuts, nut butter and/or nut flour. And Happy Nut Day!
It’s no secret I have a serious love for all kinds of nut butters and the first time I made my own I was blown away by how easy it is. The possibilities are endless as you can use different types of nuts such as cashews, walnuts, and peanuts and it’s a great way to have fun and play with different flavor combinations, which is exactly what I did here. Thick and creamy almond butter is mixed with pumpkin puree and pumpkin pie spice for a festive fall spin. This pumpkin almond butter uses healthy, good quality ingredients that your whole family will go nuts for (pun intended).
Pumpkin almond butter is the perfect spread for fruit, toast, or crackers or simply grab a spoon and go to town. It will keep in a sealed jar in the refrigerator for up to a week.
- 2 cups raw almonds
- ½ cup pumpkin puree
- ½ tablespoon pumpkin pie spice
- 2 tablespoons honey
- In a food processor, blend the almonds until they reach a semi butter stage. (5-6 minutes)
- Fold in the rest of the ingredients and process until well blended.
- Almond Butter will keep in the refrigerator for 1 week.