Gingerbread Pecan Butter

 I’m all about gift-giving.

I think that’s why I love Christmas so much.

It’s the season of giving.

This is my third year to participate in the Food52 holiday swap, where two people exchange gifts.

Obviously I make my gift-ee homemade treats that he/she can enjoy.

I love to make non-perishables because they travel well and keep well for a while.

Everyone loves a good pecan butter.

If you don’t…we aren’t friends.

😉

I made this one extra special…Gingerbread Pecan Butter.

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Ummmmmm…yes, gingerbread cookie flavored pecan butter.

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Is that not absolutely divine?

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Oh yes, hunny.

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Slather this stuff on fruit, grilled veggies, muffins, or stir it in oatmeal…but you know my favorite vehicle is toast.

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That’s just classic…period. end.

Gingerbread Pecan Butter
Author: 
Recipe type: Snack, Nut Butter
Cuisine: American
Prep time: 
Total time: 
Serves: 1 small jar
 
A smooth, creamy, pecan nut butter with all the flavor of a traditional gingerbread cookie. Gluten-free, paleo, vegan, refined sugar-free.
Ingredients
  • 2 c. roasted, unsalted pecans
  • 2 t. blackstrap molasses
  • 1 t. pure maple syrup
  • ½ t. ground cinnamon
  • ½ t. ground ginger
  • ¼ t. ground cloves
  • ¼ t. sea salt
Instructions
  1. Place the pecans in the bowl of a food processor and process on high until the nuts begin to break down into a silky, smooth butter. You will have to periodically stop the food processor and scrape down the sides of the bowl with a spatula.
  2. Add in the molasses, maple syrup, spices, and salt and process again until incorporated.
  3. Pour into a mason jar.
  4. Serve with toast, crackers, or drizzled on protein pancakes (my fave!).

MANGIA!!!

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