Liven up boring toast with this incredible Oil-free Cinnamon Vanilla Walnut Butter high in the essential omega-3 fatty acids! Rich in vanilla and cinnamon, the flavor is incredible!
Oh boy, I’m in trouble now. You see this gorgeous rich, dark brown Cinnamon Vanilla Walnut Butter? It’s my newest addiction. I’ve been doing some reading about the amazing benefits of walnuts. They are extremely high in antioxidants, omega-3 fats and can help lower bad cholesterol levels. Being oil-free, I still want to get fats, but the healthy ones.
So, I set out to make a walnut spread, but not just a plain walnut spread. A walnut, cinnamon, maple and vanilla-infused nut butter. Oh yeah, I added a few pecans too for creaminess. All of these ingredients create the richest, thickest paste you want to dress your toast with. It is not like other nut butters, it is a bit thicker….yet it spreads beautifully on toast.
Cinnamon Vanilla Walnut Butter
Ingredients
- 2 heaping cups 240g raw walnuts
- 1/2 cup 60g raw pecans
- 4 tablespoons grade B maple syrup room temperature
- 4 teaspoons cinnamon
- 3-4 vanilla beans cut with seeds scraped out
- 1/8 teaspoon sea salt
Instructions
- Preheat an oven to 300°F and line a sheet pan with parchment paper. Spread out the walnuts and pecans and roast for 10 minutes, until fragrant.
- Add the nuts and syrup to a food processor and pulse until puréed, smooth and no longer crumbly, scraping the sides as necessary. This may take a few minutes depending on your processor. Slice the vanilla beans down the middle and scrape all the seeds out with a spoon. Be sure to get them all out.
- Add the cinnamon, salt and vanilla seeds to the food processor. Process until smooth and creamy, scraping the sides as necessary. It should reach a thick, paste-like consistency, as in the photos.
Can’t wait for your move!
Me too 🙂
Delicious, Brandy! I have everything to make this and am looking forward to breakfast tomorrow. Can’t wait to see your new space!
Wonderful! Please let me know how it turns out! I have just adjusted the measurements to accomodate large/standard food processors because it makes it easier to process. The first time I wrote the recipe (awhile back) I used my mini processor. Hope you enjoy it 🙂
It’s so good to see you posting again, seems like it’s been a while. I love when something delicious is also so good for you and such is the case with this spread. It sounds so good and has so much nutritional value. Great recipe!
Thanks so much Suzanne! Yeah, it’s been a couple of months. I’ve been working so hard on the new blog and have written about 15 or so new recipes for it, so that’s why no posting on here 🙂
Oh my gosh! Brandi, this sounds so delicious. I can imagine baking it into cinnamon walnut rolls also… then eating them whilst they’re still warm and buttery with the gorgeous Omega 3 oils. Looking forward to your blog change, yay! Best of luck with finishing the final details beautiful! xx
Oh dang Laura!! That sounds incredible! You just gave me an idea!! You are so right too, walnuts become very oily after roasting and pureeing them, so they would be AMAZING in cinnamon rolls. Oh my!
All I can say is OMG!!!!! I want this right now!
Haha! Go make it…it can be yours in 20 minutes! 🙂
I was going to ask, where do you use this… But your last photo EXPLAINS IT ALL! Pictures are worth 1000 words, ha!
Hahaha! Yes, I’m addicted to toast and to nut butters…this one is my favorite on toast. So divine 🙂
Brandi, a new post! Yay! You’re definitely leaving this space with a bang – this walnut paste looks and sounds delicious. I love how this recipe is simple, allowing all the quality ingredients to shine through. I cannot wait to see your new blog!
Thank you Nancy! Simple is the name of the game! 🙂
Oooh that looks super indulgent (but healthy)–my favorite kind, obviously! Hope this isn’t sacrilege, but I’d love to make a PB and this walnut spread sandwich!!
Thank you Erika! Ooohh that sounds wonderful! Anything with peanut butter makes me happy 🙂
Fabulous! All kinds of ideas of how to use this are exploding outta my head!
I know, me too!! On bread, muffins, pancakes….:)
I’ve never enjoyed walnuts but this would change that instantly! 😀
You know, I totally agree, I can’t stand the taste of walnuts by themselves. But roasting them, bringing out their natural oils and adding fresh cinnamon and vanilla beans makes this my favorite nut butter I’ve ever made! 🙂
Oh wow! That looks great!
Thank you!
AHH I have been consuming SO many walnuts lately, simply because that is all I have at home!! I’m not really a walnut fan, but they have been growing on me. Now that I know how good for me they are, I eat them anyway! PASS ME SOME PASTE PLEASE!
I know…I don’t love the taste either by itself!! This way though, it is the bomb!
This looks absolutely delicious! Spread on a piece of toast would make for the ultimate Brekkie! It was also keep me full throughout the day, while also providing heaps of energy! Did j mention it looks delicious!!
Ange xx
Hey Brandi, this looks just fabulously delicious and obviously healthy, I’d be tempted to eat it by the spoonful and skip the toast.
Have you ever used it warmed some? Like a dessert topping type thing? I was thinking the flavors would be a wonderful addition to plain cakes or even a cupcake frosting. Just wondering if you’ve used it at a warmer saucier texture.
LOVE!
Oh Angela that’s a brilliant idea!! On cupcakes, yes!! And it’s so oily and buttery, that I bet it would work fantastic piped on cupcakes or muffins even. So many people have commented on to use this in so many ways. I actually have a new recipe that I’ll be sharing with this paste, but now I’m going to have to do this on cupcakes too, thank you for the suggestion! I actually haven’t warmed it up yet on it’s own, but man that’s an awesome idea!
This sounds wonderful but I cannot afford vanilla beans (2 for$13?). Please tell me how to substitute pure vanilla extract. Thanks!
Hi! I would try 1/2 teaspoon vanilla extract and add more if you want a stronger vanilla flavor after blending. Just keep in mind vanilla extract has alcohol, so you don’t want to add too much or the flavor will taste off.
Could we use vanilla powder instead?