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Apple Cinnamon Walnut Butter
Course: Featured Recipes, Nut buttersServings12
servingsPrep time5
minutesCalories120
kcalThis homemade Apple Cinnamon Walnut Butter recipe offers a nutritious and flavorful alternative to traditional nut butters. Combining raw walnuts, unsweetened dried apples, and cinnamon, this spread provides a balance of healthy fats, fiber, and natural sweetness. The recipe is designed for use with a high-performance blender, making it accessible for home cooks. With no added sugars, this nut butter is suitable for various dietary needs and can be used as a spread or dip. The apple and cinnamon flavors provide a warm, comforting taste profile reminiscent of apple pie. This versatile spread can be stored in the refrigerator for up to two weeks, making it a convenient option for meal prep and quick snacks. Whether used on toast, with fresh fruit, or as part of a balanced breakfast, this Apple Cinnamon Walnut Butter offers a tasty way to incorporate nuts and fruit into one’s diet.
Ingredients
2 cups (200 g) raw, unsalted walnuts
1/2 cup (40 g) unsweetened dried apples, chopped
2 Tablespoons (30 ml) sunflower (or other flavorless) oil
1 1/2 teaspoons (3.9 g) ground cinnamon
1/2 teaspoon (3 g) salt
Directions
- Add the walnuts and chopped dried apples to your high-performance blender.
- Drizzle 1 Tablespoon of oil over the ingredients.
- Start the blender on low speed and gradually increase to the highest speed. Use the tamper to push the ingredients from the corners into the blades.
- If the mixture is too thick, add the remaining 1 Tablespoon of oil.
- Blend for 2-4 minutes, or until the mixture becomes smooth and creamy.
- Stop the blender and add the cinnamon and salt.
- Blend on high speed for an additional 1-3 minutes until the desired consistency is achieved.
- Transfer the apple cinnamon walnut butter to an airtight container and store in the refrigerator for up to 2 weeks, or freeze for longer storage.
Notes
- This recipe requires a narrow-bodied container (32-oz or 48-oz). If using a low-profile 64-oz container, double the recipe.
- Salt can be reduced to 1/4 teaspoon with similar results.
- Almonds can be substituted for walnuts, but the walnut flavor is recommended.
- If using a food processor instead of a high-performance blender, you may need up to 1/2 cup of oil to achieve a smooth consistency.
10 responses to “Apple Cinnamon Walnut Butter”
I just came across this recipe. Since I just got a new A3500 with a low profile 64oz container, I’d need to double the recipe. That’s a lot of walnut butter, so do you know if this or any of the nut butters are freezable? Also I saw a comment asking if they could use the 20oz container, but saw no answer. Can you?
This sounds so delicious.You can freeze it, or you can put it in little jars and gift it to people! This one cannot be made in the 20oz container.
Excuse me 20 oz cup…
Could I use a personal cup adapter with a 20 cup for this recipe?
The walnut butter needs a tamper, so this recipe will not work in the 20oz cup. Classic peanut butter does.
We used dried banana chips, half vege oil and half sesame oil. Oh boy it was good.
Yes, absolutely. Thanks for this feedback. I’ll put it in this recipe right now
Hi there! Which container do you use for this recipe?
One of the narrow-bodied containers, so a 32-oz or a 48-oz. If you’re using a low-profile 64, you’ll need to double the recipe
Yep, my exact thoughts lol, since the blades didn’t even touch the butter.. Perhaps it would be useful to see container info on recipes? Just a thought.
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