Around here we call this fire butter, but that’s probably being overly dramatic. It’s an invigorating mix of ground ginger, cinnamon, and cayenne pepper blended with walnuts and vanilla extract into a homemade walnut butter. If I have maca powder or mesquite flour on hand, I add those too. This became a fast and feisty house favorite, and a way to boost an everyday favorite nutritionally with a host of spices. When you blend your own nut butters, it’s hard to resist adding things! This version is perfect spread on toast, dabbed on banana coins or apple wedges, or thinned out into a spring roll dipping sauce.
I like to use walnuts here, but feel free to use almonds, or a blend of walnuts with another favorite nut. Walnut is nice though, the texture is luxe, and I haven’t had a problem with separation.
One last note, I don’t salt this, although it definitely needs a bit of salt. I wait until I spread it across something, and then sprinkle a bit of salt at that point, and it seems to be plenty. But you can salt to your liking ahead of time, of course.
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