Chia & Flax Cashew Butter

It couldn’t be nut butter week without making a homemade one am I right? I have tried almond, peanut, sunflower, and even granola butter but could never find a cashew butter. Therefore, I just decided to make my own and even added some yummy super foods to make it even better. Making your own nut butter may take a while but it is worth it! Plus it may look weird and look like it won’t work at first but with a little patience it will form!

Ingredients:                                             -2 cups unsalted cashews                   -2 tbsps chia seeds                               -2 tbsps flax seeds                     Optional:                                                 -1 tsp cinnamon                                 -1 tsp vanilla extract                         -1 tsp cacao powder

Directions:                                               1. Put the cashews in a food processor.                                                2. Blend for about 20-30 minutes. May have to scrape down the sides and take a break in between so the food processor doesn’t overheat.                                                 3. Once it is a creamy consistency pulse in the seeds and optional add ins.                              4. Transfer to a glass jar and store in fridge or cabinet. Makes about 1 cup.                          5. Enjoy with fruit, toast, oatmeal, or right off the spoon!

Peanut Butter Stuffed Pancakes

Another nut butter week post means it is going to be a good day! Who doesn’t love to make pancakes to start your day? Especially if they are stuffed with nut butter! I was nervous to see how they would come out but they tasted absolutely delicious! They were pretty easy to make and all the ingredients should be easily accessible! Have a good day and I suggest you make these now no matter if they are for breakfast, lunch, or dinner.

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Ingredients:
-1 cup white whole wheat flour
-1 cup water
-1 egg
-1/4 cup cacao nibs
-1 tsp baking powder
-1 tsp vanilla extract
-peanut butter
-coconut oil

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Toppings:
-1 banana
-pure maple syrup
-peanut butter
Directions:
1. Combine all the ingredients in a bowl. Spray coconut oil on a pan over medium heat. Pour about 1/4 cup of batter.
2. Put about 1 tsp of peanut butter in the middle. Top with a little more batter.
3. Flip when bubbles start to form. Repeat until all the batter is gone. Should make about 7 pancakes.
4. Top with banana, pure maple syrup, and peanut butter.

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Banana Nice Cream with Nut Butter Swirl

It is finally summer time which means warm weather! I always crave ice cream so why not eat a healthy one! Of course it is okay to indulge once in a while but I promise you that you will fall in love with banana nice cream! It is so delicious and of course adding nut butter makes it even better! Adding nut butter to anything makes it better! For this recipe I teamed up with Noosh Brands and used their amazing almond butter. They have so many amazing flavors that would be a great addition to the nice cream!

Ingredients:                                             -3 frozen bananas                                 -One pack of Noosh Almond Butter (I used original)

Toppings:                                                  -One pack of Noosh Almond Butter (I used original again)                            -Fruit                                                        -Cacao nibs

Directions:                                               1. Put the bananas in a food processor and blend for about 5 minutes, or until an ice cream consistency. Transfer to a container.                                                2. Swirl in the Noosh Almond Butter.                                                      3. Freeze overnight, for a few hours, or enjoy right away!                                                       4. Transfer to a bowl and add toppings. Great for breakfast or as a dessert!

Sunflower Butter and Jelly Oatmeal

Hello everyone! Welcome to my website and nut butter week. I am super excited to have the launch of my website occur during nut butter week. Nut butter is always a staple in my house and to say the least I am obsessed! I hope you enjoy the week and all the recipes! Also stay tuned for the last day because there may be a giveaway!

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Sunflower butter and jelly oatmeal is going to start off nut butter week! Oatmeal is a perfect breakfast and is a great way to start  your day. Sunflower butter is an awesome alternative for those allergic to peanuts or almonds. The addition of a homemade raspberry jam makes it even better because it skips all the added sugar. The recipe is amazing and brings bake memories of the childhood classic of peanut butter and jelly!

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Ingredients:
-1/2 cup rolled oats
-1 cup water
-dash of salt
-1 tsp vanilla extract
-1/4 tsp cinnamon
-1 tbsp. chia seeds
-1 tbsp flax seeds
-1 tbsp sunflower butter

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Toppings:
-Homemade Raspberry Jam
-1/2 cup frozen raspberries
-1 tbsp chia seeds
-1 tsp pure maple syrup
-1 tbsp sunflower butter
-Frozen raspberries
 Directions:
1. In a pan bring 1 cup of water to a boil.
2. Add the oatmeal and cook for about 5 minutes. While it is cooking stir in the rest of the ingredients.
3. For the raspberry jam microwave the raspberries for 30 seconds. Mash them with a fork and add the chia seeds and maple syrup. Stir.
4. Transfer the oatmeal to a bowl and swirl in some jam. Top with the jam, sunflower butter, and frozen raspberries. Enjoy!
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