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baklava-butter

Baklava Butter from Wild Mediterranean

Makes 11⁄2 cups (about 12 servings)

Yes, you read that right: The nutty, honey-sweetened decadence of Greece’s most famous dessert—without all the layers of buttered phyllo dough and heavy syrup. By folding all the ingredients into softened “butter,” you get a spreadable guilty pleasure to enjoy on sprouted-grain toast, stirred into yogurt, or stuffed into dates. After all, it’s okay to treat yourself once in a while. It’s all about balance! This makes quite a bit and should be used within 10 days, so consider sharing some as a gift!

Wild Bonus: Healthy fats plus nut-derived fiber are essential building blocks for balanced gut health.

INGREDIENTS

11⁄4 cups walnuts

1⁄2 cup roasted almonds

1⁄3 cups pistachios

1⁄2 cup almond meal

1⁄4 cup organic honey

1 tablespoon coconut sugar

1 teaspoon ground cinnamon

Pinch of sea salt

1 tablespoon extra-virgin olive oil

1 teaspoon vanilla extract

INSTRUCTIONS

In a food processor, combine the walnuts, almonds, and pistachios. Pulse until coarsely ground or finely chopped—be careful not to overprocess. Transfer the mixture to a medium bowl and stir in the almond meal.

In a small pot, combine the honey, sugar, cinnamon, and salt with 2 tablespoons of water. Bring to a gentle simmer over low heat, then remove from the heat and add directly to the bowl with the nut mixture. Add the olive oil and vanilla extract and mix well.
Transfer the butter to clean glass jar, refrigerate, and use within a week.

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