Lately, I've been in a blending mood.

It's my fascination with processing nuts until they form a silky nut butter. Watching them go from pieces - to crumbs - to a ball - to a grainy, somewhat creamy solid and then to a super creamy nut butter. It's like you're letting out your stress and then it turns relaxing, all at the same time.

Now, it's taken me a few years, but I'm finally at a point where I can leave the food processor running for longer than 10 seconds without thinking it will blow up. Trust me, it won't! Keep the food processor running, only stopping every so often to scrape down the sides. It will take less than 5 minutes total. The key is not to pack too many nuts into the bowl of the food processor and to use a bit of coconut oil to help the blending process.

Today, I'm sharing a walnut-almond butter with a hint of cinnamon. The walnuts create an earthy, slightly bitter and nutty flavor. Which works well combined with the almonds' slightly sweet flavor.

This is a power snack full of vitamins, protein and fiber.

And when you make it yourself, it just feels special.

Walnut-Almond Butter

1 cup walnut halves, toasted
1 cup almonds, toasted
1 teaspoon coconut oil
3/4 teaspoon ground cinnamon
1/2 teaspoon sea salt

Directions:

Toast the nuts in a dry skillet over medium heat for about 5 or so minutes, until fragrant and slightly toasty.
In a large food processor, combine all of the ingredients and blend until it becomes creamy, about 3 minutes total. You will need to stop and scrape down the sides every so often so that all of the mixture creams together.
Once the butter seem done, let it blend for 1 more minute. This is the crucial point where the nut butter turns from grainy to smooth, just like the natural butters you buy in the store.
Pour into a small mason jar and seal. Store at room temperature, if eating within the week. Or, store in the refrigerator for a month.

Enjoy this nut butter on toast, on fruit, on your oatmeal, in your morning smoothie or my way - straight up with a spoon.