It’s very easy to make your own nut butter and this one accentuates the flavors of fall. You can eat this by the spoonful or enjoy it on pancakes, waffles or a banana.
1 pound raw pecans or walnuts (I recommend a softer nut)
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 tablespoons maple syrup
Heat oven to 350 degrees. Spread the nuts out on a baking sheet and place the sheet in the oven. Bake for approximately 11 minutes or until fragrant. Remove them from the oven and let them cool for 10-15 minutes, until they are still warm but can be touched.
Place the nuts in a food processor. Process for several minutes until they form a butter, scraping down the sides as needed. Add the pumpkin pie spice, salt and maple syrup to the nut butter in the processor. Process for another minute or until combined. Taste a bit and add any more spice, salt or maple syrup to suit your preference. Scrape into a mason jar and store in the refrigerator.
Maple syrup is low FODMAP and is well tolerated by many of my clients. This particular maple syrup might be a bit of a splurge but it's pure, certified organic, gluten free and vegan. No matter where you buy maple syrup, check the ingredients to make sure it doesn't have any additives.