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!

Honey Nut Coconut Clusters

Covered in dirt from the soles of my shoes to the tips of my hair, I made my way up our driveway, which was now blanketed in the shade of the night. The sunlight was up and on this day, like every day this week, that meant it was time to put down the shovel and go find something to eat.

When we moved to a new house a year and a half ago, we inherited a front and back yard, both of which were covered in some patchy grass and a lot of bindweed (my nemesis). We knew we would never put out a sprinkler to keep our grass green; it's something that feels like a waste of water in this naturally semi-arid landscape. 

So, a woman on a mission, little has passed through my mind this month other than how to build our garden boxes, which native plants to buy, and where to acquire a copious amount of mulch. It seems everything — even stopping for lunch - has taken a back seat as I rush home to put in a few hours of labor before the sun sets. Rather than planning recipes, I wander in around 8:30pm and make something that requires no thinking… an usually no cooking. 

Like all house projects, I probably under estimated the amount of work it would take to get it all done, but I'm a keep-your-head-down and get-her-done type of person. Besides, I found that even in the heat of day I would be smiling as I dug in the dirt. It's satisfying. So, I just keep digging. 

Snacks that are ready to eat whenever have been necessary this week. Crackers and cheese, fresh fruit, hummus. And of course, these Honey Nut Coconut Clusters, which sit somewhere between granola and trail mix (and they call for only five ingredients: coconut, sesame seeds, cashews, honey and salt). 

Thanks to the honey and the sesame seeds, they taste a bit like Honey Nut Cheerios -- hence the name. But, of course, made with coconut and real nuts and seeds, they are far more satisfying. These would be perfect as a trail mix while hiking, or as a a topping to yogurt, but I mostly just ate them as an afternoon snack. 😋

Honey Nut Coconut Clusters

Published May 8, 2018 by Caitlin Sherwood

Serves: 6   |    Total Time: 20 minutes

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Ingredients:

• 2 1/2 cups coconut flakes
• 1/2 cup cashew pieces
• 1/4 cup sesame seeds
• 1/3 cup honey
• Generous sprinkle of salt

Directions:

1. Preheat oven to 350°F.
2. In a medium sized mixing bowl, combine coconut, cashew, and sesame seeds. Pour in honey and toss until everything is coated and sticky. Sprinkle with salt, and stir a bit more until salt is incorporated.
3. Spread mixture out on a baking sheet lined with parchment. Bake 8-10 minutes, stirring at the 5 minute mark to ensure even cooking. After 10 minutes, coconut should be toasted. Allow to cool 5 minutes. Store in airtight container.

Brussels Sprout & Mushroom Stir Fry

Part of me hates going to Costco: to lines, the people, the hustle and bustle. But part of me loves it: the fridge full of organic veggies when we get home, frozen wild fish fillets that I can cook into fish tacos all month long, and giant jars of peanut butter (always). 

Brussels sprouts and mushrooms are two things I almost never leave Costco without. As far as vegetables go, they stay good in the fridge for a while, and we always go through them all. Costco trips mean recipes like this: Brussels Sprouts and Mushroom Sesame Stir Fry.

Toasted sesame oil is one of my favorite condiments because it’s depth of flavor adds so much to any Asian-style dish! Along with a drizzle of soy sauce and a spoonful of maple syrup? That’s where the magic happens. It’s a sweet, savory, nutty combination that goes with just about anything.

I use shiitake mushrooms in this recipe because they work well in recipes that have Asian flavors (like soy and sesame). If you can’t find shiitake mushrooms, baby portobellos will work just fine!

After you’ve made this recipe with brussels sprouts, you might find that the sauce is extremely adaptable — you could do this same exact thing with broccoli or zucchini.

Brussels Sprout & Mushroom Sesame Stir Fry

Published March 15, 2018 by Caitlin Sherwood

Serves: 4   |    Total Time: 20 minutes

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Ingredients:

• 2 cups brussels sprouts, halved
• 2 cups mushrooms, sliced (I used shiitake but cremini mushrooms also work well)
• 1 tablespoon coconut oil 
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce 
• 1 tablespoon maple syrup
• 1 tablespoon toasted sesame oil
• 1-2 tablespoon sesame seeds 

Directions:

1. Heat oil in a wok or skillet over medium heat until it glistens. Add mushrooms and brussels sprouts to the pan, stirring briefly.
2. Allow veggies to cook for 10 minutes, stirring ocassionally. Mushrooms should begin to soften and brussels should start to brown just on the edges. Add minced garlic to the pan, and cook for 3 more minutes, stirring every minute or so.
3. Drizzle soy sauce, maple syrup, and sesame oil into pan and stir. Cook for 3 more minutes. Add sesame seeds to taste, and remove from heat. Serve hot!