Whey fermented almond and walnut butter

Whey fermented almond and walnut butter

Here is a recipe for whey fermented almond and walnut butter with organic molasses, Celtic salt, and Canadian maple syrup:

Ingredients:

  • 2 cups raw almonds
  • 1 cup raw walnuts
  • 1 tablespoon organic molasses
  • 1 teaspoon Celtic salt
  • 2 tablespoons Canadian maple syrup
  • 1/2 cup whey (from strained kefir)

Instructions:

  1. Soak the almonds and walnuts in water for 8-12 hours. Drain and rinse the nuts.
  2. Spread the nuts on a baking sheet and roast in the oven at 177°C (350°F) for 10-15 minutes, until lightly golden and fragrant.
  3. Allow the nuts to cool for a few minutes, then place them in a food processor or high-speed blender. Process the nuts until they form a smooth and creamy butter, scraping down the sides as needed.
  4. In a separate bowl, mix together the whey, organic molasses, Celtic salt, and Canadian maple syrup.
  5. Pour the whey mixture into the nut butter and blend until well combined.
  6. Transfer the nut butter to a glass jar and cover with a clean cloth. Leave the jar in a warm place for 12-24 hours to ferment.
  7. After the fermentation process is complete, store the nut butter in the refrigerator for up to 2 weeks.

Enjoy your whey fermented almond and walnut butter on toast, in smoothies, or as a healthy snack. It goes well on a slice of organic gluten free multi-grain bread with some chia, mango & passion fruit jam and sour black cherry jam.

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Uta Heidelauf
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