Remember the Blogher Pity Party -the online extravaganza where all of us foodie bloggers that didn’t get to go to the actual event tweeted like crazy, won prizes, and competed in contests? One of those contests was the Iron Chef-ish contest sponsored by California Walnuts. I love walnuts, and I have several walnut recipes already posted to my blog. There’s my standard breakfast bowl, a delicious walnut cake, and the recipe that I submitted, and that won the contest, muhummara, which is the featured recipe on California Walnuts website for the month of November. In addition to winning a Mollie Katzen cookbook (signed by the lovely author herself, no less), I also received five pounds of fresh walnuts. That’s a lot of walnuts! That’s okay, because I love, love, love walnuts. This is probably the first of many posts featuring my prize California Walnuts. I’m starting with a ridiculously simple one. Simple, but oh so good. Stay tuned for more to come!
Maple Walnut Butter
1 1/2 cups walnuts
1/8 t. sea salt
2 T. maple syrup
1 T. walnut oil (optional)
Place all ingredients in a food processor and process until creamy. The walnut oil will make for a creamier walnut butter with a more pronounced walnut flavor. But, you can do it without the walnut oil, if you prefer. (I wouldn’t buy walnut oil specifically for this. Although, we love it on green beans, too!)
Check out Wholesome Whole Foods for more real food recipes.