Walnut butter with Cinnamon

You can easily make nut butters using basically any nut you choose. Peanutbutter is the most common, but I love almond butter, hazelnut butter and walnut butter and use it to spread on rye crisp bread or eat it with fruit as a healthy snacks.

When you make nut butters, always use fresh nuts and store them in the freezer until until you are ready to use them. Nuts are rich in natural oils and go rancid when stored at room temperature.

I’ve made nut butters with roasted and unroasted nuts, i’ts just a differenc in flavor and both works just as well. I used raw walnuts this time. Walnuts are a good source of omega-3 fatty acids. About 100g of walnuts cover almost the entire recommended daily intake.


200 g walnuts

1/2 teaspoon cinnamon

1 pinch of salt

2 tsp honey or a sprinkling of stevia

Place the walnuts a food processor. Process the nuts for about 45 seconds, stop the machine and scrape down the sides. Repeat a few times before the walnut butter is getting sticky.

Add the cinnamon and if you want a little salt and honey. The amont of amount of salt and honey in this recipe is not enough to give saltiness or sweetness in itself, butserve more as a flavor enhancer.

If you want, you can further sweeten the butter with honey or use stevia.

Run the walnut butter  until i has desired consistency.

Store in glass jar in the refrigerator.

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