Recipe for Nut Free, Dairy Free, and Gluten Free Granola Butter
User Reviews
5
Recipe for Nut Free, Dairy Free, and Gluten Free Granola Butter
Description
The process begins by toasting oats along with whole spices and coconut flakes in the oven, enhancing their nutty flavors. The whole cardamom pods and allspice berries are ground into powder to release fragrant oils. These toasted ingredients are combined in a food processor with warm olive and coconut oils. Blending for an extended time emulsifies the mixture into a creamy butter-like spread without adding the maple syrup initially, which can cause thickening undesirably.
After achieving a smooth, butter-like texture, maple syrup is stirred in to add sweetness. Warm water is then incorporated gradually to thin the butter to the preferred consistency, allowing the spread to be easily spreadable. This nut-free and dairy-free granola butter offers a unique option for those with allergies or dietary restrictions.
The mixture is naturally free of gluten and nuts, using oats and coconut flakes as the base. The warming spices contribute to a comforting flavor suitable for spreading on toast or adding to snacks.
Ingredients
- 1 ib oats
- 3 tbsp maple syrup
- 1 tbsp olive oil
- 1 tbsp coconut oil
- 2 oz coconut flakes
- ½ tsp cinnamon
- ¼ tsp salt
- ¼ tsp ginger
- ¼ tsp clove
- 3 whole allspice berries
- 2 whole cardamom pods
Instructions
- Place the oats, whole spices and coconut flakes on a baking sheet and place in a preheated 350 degrees F oven.
- After 5 minutes remove the whole spices and coconut flakes. Stir the oats with a spatula and return them to the oven for another 5 minutes.
- Place the whole cardamon pods and all spice berries into a spice grinder for about 15 seconds, the spices should be powdery.
- Remove oats from the oven, and put them into a food processor with the toasted coconut flakes, all 5 of the ground spices, salt, olive oil and warm coconut oil. DO NOT add the maple syrup at this stage, the mixture will seize (turn into a thick, stiff mass.)
- Blend it for about 10 - 15 minutes in the food processor. Pause for a minute or two to give the motor a break. It should start looking like nut butter.
- Transfer the almost completed Granola Butter from the food processor to a bowl. Add the maple syrup and stir. It will be thick. Add warm / hot water to thin the butter to your desired consistency level, about 3 tablespoons to make it a nut butter consistency. Add more to make it into a dip.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Serving | 2tbsp | |
| Calories | 53kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 0.3g | 1% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 41mg | 2% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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