Barn Snacks

Chai Spiced Nut Butter

If Starbucks Chai Tea and Yummy Nut Butter had a baby!

Health Scale

Gluten-free, Dairy-free, Vegan Option, Refined Sugar-free and Paleo!!!!!!

Time

30 minutes

Serves

Makes 2 cups

Skill Level

Easy peasy with a food processor

Occasionally, you have a feel good, I'm helping humanity sort of experience. Renee's mom, Joanne, needed some healthy fats in her diet and nut butters presented themselves as a delicious option. There is a small-batch nut butter company in Oregon who provides employment opportunity and jobs skills training to women overcoming adversity. They are empowering women even in a for-profit organization. Well done! 


Joanne tried 6 varieties of butters from Ground Up Nut Butter https://grounduppdx.com and their DIY Nut Butter book.  They were all delicious and filled with tantalizing words like dairy-free, refined sugar-free, vegan, paleo and gluten-free. Not necessarily what Joanne needed but the variety of products would suit anyones needs.


We used to think that an old fashioned peanut butter and jelly sandwich couldnt be beat. HOWEVER, that was before we tried Mocha Chia Pudding Parfaits and Warm Hazelnut-Bacon Salad! Mind blown and horizons expanded, we tried making a basic almond-cashew butter and a chai flavored one. To prep for horse shows, we also made some chai-cardamon granola "bar-nies".  The nut butters are within our Barn Snacks section. The 'bar-nies" are in the Show Weekend section. 


Let us know how you do! If you make a different version, please send us pictures!!!

What you will need...

Ingredients:


2 1/2 c unsalted almonds, toasted

1 1/2 c unsalted cashews, toasted

1 1/2 t sea salt

2 T honey or maple syrup(real)

1/2 t vanilla extract

2 t ground cardamom

2 t ground cinnamon

1/2 t ground nutmeg

1/2 t ground cloves

What you will do...

Toast your nuts at 350 degrees for a couple of minutes until fragrant.


Pour almonds, cashews, and sea salt into a food processor fitted with your metal S-shaped blade.


Process until the butter is completely smooth from 5-15 minutes depending on the strength of your machine. Use a rubber spatula to scrape down the sides as needed. The texture should be smooth and runny, the blades will glide easily and there are no chunks.


Add remaining ingredients and process for 1-3 three minutes until it is again smooth. 


Transfer to two 8 oz jars. The nut butter will keep for 1 year without refridgeration. If the oils separate, just stir to reincorporate them.


HS Tip: Don't stop processing too early. Otherwise, the butter is too thick.

https://grounduppdx.com/

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