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Gingerbread Nut Butter

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This Gingerbread Nut Butter is a creamy and cozy spread filled with warm holiday spices, molasses, and rich nutty flavor. Perfect for toast, oatmeal, fruit, or pancakes, it adds festive gingerbread flavor to breakfasts and snacks.

Ingredients

  • 1 cup almond butter or cashew butter
  • 2 tbsp molasses
  • 2 tbsp maple syrup or honey
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • Optional additions: chia seeds, crushed pecans, cocoa powder, coconut sugar

Instructions

  1. Add the nut butter, molasses, maple syrup, ginger, cinnamon, nutmeg, cloves, vanilla extract, and salt to a mixing bowl.
  2. Stir thoroughly until smooth and fully combined.
  3. Taste and adjust sweetness or spices as desired.
  4. If the mixture is too thick, stir in a small amount of warm water or milk until spreadable.
  5. Transfer the gingerbread nut butter to a sealed jar or container.
  6. Serve immediately or refrigerate for later use.

Notes

  • Almond butter and cashew butter create the smoothest texture.
  • Maple syrup keeps the recipe vegan while adding natural sweetness.
  • Add cocoa powder for a chocolate gingerbread flavor variation.
  • Sunflower seed butter works well as a nut-free alternative.
  • Store in the refrigerator for up to 2 weeks in an airtight container.
  • Stir before serving if natural separation occurs.
  • Allow refrigerated nut butter to sit at room temperature for easier spreading.

Nutrition

Find it online: https://thefamilycooking.com/gingerbread-nut-butter/