Nut butters, revisited

Since my last post that included Whole30 compliant nut butters (hello TJ’s mixed nut butter and salted cashew butter!), I have discovered two new nut butters worth mentioning (more like I should be screaming about them from a mountain top): Georgia Grinders pecan butter and hazelnut butter.  Guys, these nut butters are ah.maz.ing!  If you set foot into my apartment and are not allergic to nuts (and I’ll need to see that doctor’s note if you are, otherwise you’ll fall victim like everyone else), I’m likely to make you taste this pecan butter!  It is heaven on a spoon - literally - and that’s my preferred method of eating it.  And the people that I make try it?  They fall instantly in love, too!  The hazelnut butter is also amazing, it’s just the epitome of hazelnutty deliciousness, and I think it would be awesome in a coffee beverage (a la this snickerdoodle one I made last Whole30), and is equally good on its own. I highly recommend buying in bulk (I buy 2-3 jars of each at a time).

Georgia Grinders actually has a bunch of Whole30 approved nut butters (their cashew butter and almond butter are also compliant, I just haven't tried them yet and therefore can't vouch for them personally).  Just be aware that some flavors have peanut butter or maple syrup in them, and those aren't complaint on Whole30 (the website has a "Whole30 approved" on the acceptable flavors).  The ingredients in the two that I buy - pecan and hazelnut - are simply the nut and salt.  Can't go wrong with that!

Snickerdoodle cashew coffee

I love coffee.  Like love, love, love it!  I'm not "addicted," I don't crave it, but I really like it.  I can go days without it, and while I'll be yawning in my patient's faces throughout the afternoon, I don't get headaches, and even recently switched to half-caf Americanos without any ill effects.  But I do LOVE the taste.  So yummy!

So when I came across this recipe for Snickerdoodle Cashew Coffee, I decided I had to try it.  I already put cinnamon and cashew milk in my coffee, so I figured it wasn't a huge change from my normal drink, but something told me I had to try it.  And since I'm not a pumpkin spice latte girl (I know, I know, what is wrong with me?!), I figured this might be a nice seasonal drink for me to try.  It did NOT disappoint!

And...I had all the ingredients on hand (I used salted cashew butter since that is what I had.  Shhh!).  I literally made this 10 minutes after I found the recipe!  I did doctor it up a little, though - no collagen peptides and skipped the cardamom, since it's not a spice that I particularly like.  I'm also pretty sure you could make this "pumpkin spice"-ified by adding pumpkin pie spice or subbing it for the cinnamon.  I'll leave that to you PSL girls (and guys) out there!

Snickerdoodle Cashew Coffee
Adapted from the Real Food Dietitians (click the link for the original recipe)
Serves 2, or one super huge caffeine fiend

Ingredients:

24 oz strongly brewed coffee (I made mine half-caf)
1 Tbsp coconut oil
2 Tbsp unsweetened, unsalted creamy cashew butter (I used salted).  Mine needed a little more for desired creaminess.
1/2 - 1 tsp ground cinnamon, or more to taste

Directions:

Place all ingredients in a blender (I used my immersion blender) and blend on high speed until frothy.
Pour into mugs and sprinkle with additional cinnamon, if desired.