Cinnamon Pecan Almond Butter

Almonds, pecans, and a dash of cinnamon. That's it: three ingredients is all you need to make this lusciously smooth nut butter, one that is far superior than anything you'll find in a store. And it's not just superior because you're left with a victorious sense of "I made that!" ... it's seriously creamy, with a flavor that leaves you wanting the whole jar for dessert.

Some almond butters are thick: they stick to the top of your mouth and clump up when spread on toast. This is not one of those almond butters. Thanks to the addition of pecans, which are naturally buttery, this almond butter is smooth and creamy.

Pecans have a natural sweetness which sometimes tastes a bit like caramel to me.

That caramelly taste is paired perfectly with a touch of cinnamon -- which is also naturally sweet - and the whole trio goes amazing well on a sliced apple (the combo is reminiscent of apple pie), a banana (I have long had "caramel banana crepes" on my list of recipes to create, but spreading nut butter on a banana is far easier), toast, oatmeal...I could go on... and don't forget straight from a spoon!

And the magic is all in those pecans. 

So why even bother with adding almonds? Well, they're cheaper for one. And that texture we were talking about before actually helps out here: pecan butter can be a runny when it's just pecans. Almonds balance that out.

So, there you have it: dreamy, creamy, caramelly cinnamon pecan almond butter. Eat up! 

Cinnamon Pecan Almond Butter

Published June 5, 2018 by Caitlin Sherwood

Yields: ~1-1/2 cups nut butter   |    Total Time: 20 minutes

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Ingredients:

220g almonds 

150g pecans 

1/2 teaspoon cinnamon

Directions:

1. Preheat oven to 350°F. Spread pecans and almonds out in a single layer on a sheet pan, and place in oven for about 5 minutes, until nuts are fragrant and golden. Side aside to cool for about 15 minutes.
2. Place nuts and cinnamon in a high-powered blender. I use a Blendtec with the Twister Jar because the lid also scrapes the sides as you go. Place lid on blender and blend on high (or work your way up to speed 10), blending for a minute at a time, and then turning the blender off to scrape the sides. Repeat this process until the nut butter is smooth and velvety. Note: If you place the nuts in while they are still hot, they will get even hotter in the blender — you may see steam in the blender. If you do, let the nut butter cool off before you taste it to avoid burning your tongue!
3. Scrape nut butter into a jar with an air-tight lid. Great on apples, bananas, toast, or by the spoonful!

Cinnamon, Berry + Pecan Baked Oatmeal

This cinnamon, berry and pecan oatmeal will fill your house with the smell of toasting nuts and maple.

Even if you don’t usually like oatmeal (I don’t) you should give baked oatmeal a try. The edges are crispy, almost like the topping on a crumble, and the middle is custardy. It doesn't have the same texture as a bowl of porridge--and to me, that's a plus. Baked oatmeal is almost like a breakfast cake (one you can feel good about) and it's super adaptable: you can add pretty much anything that suits your fancy, like bananas, peanut butter, or even chocolate chips. This version calls for pecans, which are one of my favorite nuts when toasted. Here, they add little bites of crunch between bursts of berry.

The full recipe serves about eight, six if the crowd is really hungry.

I would say this is a brunch recipe, good for any holiday, but I made it on Monday morning. What away to start the week! We topped to each slice with a dollop of Greek yogurt, but for a special occasion, whip cream sure would dress it up nice. The mint leaf on top is optional, but I love how it freshens it up.

Looking for more brunch recipes to serve a crowd? 

• Caramelized sweet potatoes are a great side dish

• This Denver Omelet Breakfast Casserole is grain-free and stuffed with peppers, cheese, and potatoes

• Try these Banana Nut Waffles made with almond flour!

• Get more ideas in the Foraged Breakfast eCookbook

Cinnamon, Berry + Pecan Baked Oatmeal

Published March 27, 2018 by Caitlin Sherwood

Serves: 8   |    Total Time: 45 minutes

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Ingredients:

• 3 tablespoons butter, melted and cooled
• 1/3 cup maple syrup
• 1 cup milk
• 1 cup whole milk yogurt
• 1 egg
• 2 teaspoons vanilla extract
• 2 cup rolled oats
• 1-1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup frozen mixed berries (I used blueberries and blackberries)
• 1/2 cup pecans
• To serve: yogurt & a spring of mint

Directions:

1. Preheat oven to 375°F.
2. In a large mixing bowl, combine melted butter, maple syrup, milk, yogurt, egg, and vanilla extract. Whisk to combine.
3. Add oats, cinnamon, baking powder, and salt to bowl, and stir until a loose batter forms.
4. Fold in 1/3 cup of pecans (reserving the rest for the next step) and 1 cup berries. Stir as briefly as possible — the berries may turn batter purple if over mixed.
5. Scrape batter into a 9 inch x 9 inch glass baking dish and smooth into even layer. Arrange remaining pecans on the top of the oatmeal.
6. Bake for 30 minutes, until edges are set and top is golden. Center will still be soft. Allow to cool 5 minutes, then serve on plates with a dollop of yogurt and mint leaves.

Butternut Squash, Power Greens & Red Onion Frittata

Perfect for two, this frittata is full of the good stuff: butternut squash, power greens, red onion and feta.

Selfishly, this breakfast is a mash up of things I love. For one, frittatas are pretty much my favorite breakfast. And winter squash is one of my all-time favorite crops. But also, it's easy to make, delicious, and good for you too! Something others will love as much as I do, especially if you're into eggs for breakfast. Frittatas are a go-to weekday breakfast for me because I can whip them up before heading out the door to work. If I need to, I place two slices into a pyrex and eat it when I get to the office, but usually that isn't necessary, and I enjoy my breakfast with a latte and an overdose of blog to-dos. 

Once you've made a few frittatas, you're pretty much set for life. Start with a recipe, but after a few successful bakes, let your creativity loose. This Butternut Squash, Power Greens & Red Onion Frittata is perfect for serving 2 people (or 4 along with a side of fruit and yogurt), but you can make big batch frittatas too. If you're serving a crowd, try this Broccoli & Pepper Jack Frittata.

Have a few frittatas under your belt? Good. Now wing it. This blog is all about helping you eat well, and making a frittata when the kitchen seems to be empty is one breakfast trick I always keep up my sleeve. 

How To Make Any Type of Frittata: 

Note that the recipe for this exact frittata is below, so keep scrolling if you want a little more guidance!

• Start with an oven-safe skillet (the oven-safe part is important!). Heat 1 teaspoon of oil in the skillet until it glistens.

• Add vegetables. Let's say 1 to 2 cups of sliced veggies. Anything you like -- potatoes, broccoli, spinach, zucchini, etc. Sauté, stirring occasionally, until veggies are tender.

• In a medium bowl, combine 4 eggs, salt, and pepper. I like to add a splash (just a splash) of milk but this is optional. Whisk until frothy.

• Pour egg mixture into skillet. Sprinkle a bit of shredded cheese on top. Just a single layer.

• Place skillet in oven, and turn broiler to high. Keep an eye on the frittata - it will get puffed up, and start to turn golden. Remove from oven and allow to cool for 5 minutes. Eggs should be set. Slice and serve. (Note: for a large frittata for a crowd, you'll need more time in the oven at a lower temperature to get it cooked through. Try this Denver Omelette Casserole which is basically a glorified frittata).

Butternut Squash, Power Greens & Red Onion Frittata

Published February 27, 2018 by Caitlin Sherwood

Serves: 2   |    Total Time: 25 minutes

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Ingredients:

• 1 tablespoon butter
• 1/2 red onion, diced
• 1 cup diced butternut squash (peeled and seeds removed)
• 1 clove garlic, minced
• 1 cup power greens, packed
• 4 eggs
• 1/4 cup milk of choice
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup feta cheese crumbles

Directions:

1. Heat butter in an oven-safe 8-inch skillet until melted. Add red onion to the skillet, and sauté for 3 minutes, stirring occasionally. Add diced butternut squash and cook for 10 more minutes, stirring every minute or so to ensure even cooking.
2. Add garlic and greens to the pan, and cook for about 3 minutes. After 3 minutes, greens should be wilted, and butternut squash should be tender all the way through.
3. In a medium sized mixing bowl, combine eggs, milk, salt and pepper. Whisk until bright yellow and frothy.
4. Pour egg mixture into skillet, using a spatula to ensure the squash and greens are evenly distributed. Then, sprinkle feta over top.
5. Turn oven to high on the “Broil” setting with rack in the top position. Place skillet in oven, uncovered, and bake for about 7-minutes. Watch closely in this step, as some broilers may run hotter than others. You are looking for the top to be puffed up and golden, but not brown. Remove from oven and allow to cool for about 3 minutes before slicing and serving. Egg should be set through (if it is not, leave it until the broiler a few more minutes).