Maple Pecan and Brazil Nut Butter

Instructions

• 1

  Preheat the oven to 175°C. Line a baking sheet with parchment paper.

• 2

  Put the pecans and Brazil nuts in a bowl. Drizzle with maple syrup and toss to coat. Spoon onto the baking sheet, adding any maple syrup left in the bowl, and spread evenly.

• 3

  Bake for 8-10 minutes, stirring the nuts halfway through, until golden. Set aside for 10-15 minutes to cool.

• 4

  Put the maple nuts, cinnamon and salt in the blender and secure the lid. MIX for 15 seconds. Scrape down the side, then CHOP for 20-30 seconds, stopping and using the tamper to press the ingredients into the blades.

• 5

  BLEND for 15 seconds then PUREE for a further 15 seconds, scraping down the side as needed. If the nut butter is too thick, add a little oil and continue blending until a thick, spreadable consistency is reached.

• 6

  Remove the lid and scrape down the side of the blender. MILL for 30 seconds until well blended. Taste, adjust the salt to your liking.

• 7

  Spoon into a clean sterilized jar and store in the refrigerator for up to 1 month.

• 8

  Use the CLEAN program to clean the blender.