Maple Roasted Nut Butter

Preheat the oven to 325°F and line a baking sheet with parchment paper. In a large bowl, combine the nuts, flax and hemp powders, chia seeds, maple syrup and salt. Stir until the nuts are coated with the syrup.

Pour the nut mixture onto the lined baking sheet in an even layer. Roast the nuts at 325°F for 20 minutes, stirring once halfway through.

Once the nuts have roasted for 20 minutes, remove the baking sheet from the oven and let them cool for 10-15 minutes.

Once the nuts have cooled slightly, transfer them to your food processor. Process the nuts on high for about 10 minutes, stopping to scrape down the sides every minute or so. It may seem as if nothing is happening, but it will! (See photos on the related blog link.)

Once the nuts have turned into a glossy, slightly runny butter, you’re done! Transfer the nut butter to a glass container, and store at room temperature for up to a week. Enjoy!

Recipe yields about 1 cup.