My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Tuesday
Aug232011

cake batter cashew butter

Before yesterday’s Peaches n’ Cream Oats post, it had been quite awhile since I had a new breakfast recipe to share.

However, it’s been even longer since I’ve shared a new nut butter recipe. 

So long that it makes me uncomfortable.  If you’re new to the blog, you may not know about my nut butter making.  Check out my recipe page, where you will find twenty-one nut butter recipes.  I had no clue there were that many!

Well, in honor of Miss Kelsey’s 28th Birthday [!!!!!!!!], I decided to dust off my food processor and make something extra special.

Because she deserves it and so do you.

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I’ve turned almond butter into cookie dough nut butter, so why not try making cake batter nut butter?

Cake Batter Cashew Butter to be exact.

And a birthday is not a birthday, without sprinkles.  They’re just so darn cute + colorful.  Why not add them to the mix to make things extra festive?

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Unfortunately, there are no pieces of delicious vanilla cake mixed within this concoction.  I’m not an ice cream shop! 

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Instead of cake pieces though, can you settle for the batter?

Extremely creamy, bursting with vanilla and hints of almond, sea salt, + sucanat.

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I’m pretty sure this would be delightful topped on just about anything.  Except your dinner.  Unless you are making oats for breakfast, lunch + dinner, because I’m pretty sure this is going to make you want to do just that.

Kelsey is coming over for a birthday breakfast, and little does she know this special jar awaits her arrival.  I banned her from reading the blog until after breakfast. hehehe

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Cake Batter Cashew Butter   [yields ~1 1/4c]

  • 2c raw cashews
  • 1/4-1/3t fine grain sea salt
  • 1/2T vanilla extract
  • 1/2t almond extract
  • 1T sucanat
  • 2T sprinkles
  1. Preheat your oven to 250*.
  2. Roast cashews on a pan for about 30min, turning 1-2x until lightly golden brown.
  3. Let cool 5-10min and pour into your food processor.
  4. Turn on + let process until butter smooth.  You will need to scrape down the bowl numerous times before it butterizes.  It takes about 8-12min to smooth out. 
  5. Once smooth, add in salt, vanilla, almond, and sucanat.
  6. Process again until smooth, scraping the bowl as necessary.  ~2-4min.
  7. Empty into a bowl and place in the fridge for 15-30min, until room temp or slightly cool.
  8. Stir in sprinkles + pour into a jar.

*If you’re at the 12min mark and nothing is happening, add in 1/2T at a time of tasteless oil.

*I use a Cuisinart 11c food processor.  If you’re using a 7c, you may want to decrease the amount of nuts from 2c to 1-1.5c. 

*I store my nut butter in our pantry for 1-2 weeks.  If I don’t use it up by then, I’ll move it to the fridge.  I’m sure food safety protocol would say to store them in the fridge from day one, but I’ve never had a problem.  If I make a nut butter with flax however, it’s always kept in the fridge.

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Now it’s time to come up with an extra special birthday breakfast bake!

A huge happy birthday to the one + only Kelsey!!! 

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My partner in crime.

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Ashley

Reader Comments (118)

That looks like a jar of happiness right there. It sounds way delicious! I love the pictures and I hope you girls have an awesome day :D Happy Birthday Kelsey!

August 24, 2011 | Unregistered CommenterBalancing Sylvia

Your nut butters are amazing! I've made several of them now, and each time I try a new one, I think it's my favorite. I just made my first batch of cinnamon crunch almond butter, and I love it! I can't wait to try it on the peaches n' cream oats in the morning. The cake batter cashew butter looks delicious - I'll have to try this one next!

Happy Birthday to Kelsey!

August 24, 2011 | Unregistered CommenterKerry

I make cashew butter with coconut, coconut oil, and cocoa

I would have never thought you could get cake batter like results just from the extracts and sprinkles you used...great idea!

Then again, I get "cookie dough" from just cashews, oats, agave, and vanilla...cashews are truly a magical nut!

Holy crap girl you have just MADE my day! CAKE BATTER NUT BUTTER!!!!!!!!! Pure genius! I am sooo making this ASAP :)

August 24, 2011 | Unregistered CommenterShelley

That looks like some delicious eats!

are you freaking serious?!?

August 24, 2011 | Unregistered CommenterJessica @ How Sweet

Oh my heavens, you are a GENIUS!

August 24, 2011 | Unregistered CommenterVeggieGirl

What a fantastic present! This would make an excellent icing for cupcakes! :)

August 24, 2011 | Unregistered CommenterLauren

I just made one of your nut butters! It was the sea salted pecan butter but I decided to use almonds instead. How do you get your almond butter so creamy and liquid like? Mine is pretty thick after being processed for so long!

I think your friend Kelsey will love this birthday surprise. What a fun treat for oatmeal!!

August 24, 2011 | Unregistered CommenterFallon

This is so super cute!! I need to buy a food processor just so I can make this!

August 24, 2011 | Unregistered CommenterTracie

I'm coming over.

The sprinkles are the perfect touch! I am loving the idea of this recipe, I have never tried cashew butter before :)

Awesome! Happy Birthday Kelsey...enjoy a spoon of that cake batter cashew butter for all of us! :)

August 24, 2011 | Unregistered CommenterKelly

So excited to make this!!! I may even add sprinkles :) Thanks Ash and Happy Birthday Kelsey!!

August 24, 2011 | Unregistered CommenterEmily

Whaaat? Not only are you the coolest friend ever, you're totally a genius. YUM! xo

Happy birthday to Kelsey! I think when it's your birthday, you should be able to eat it out of the jar as you breakfast!

August 24, 2011 | Unregistered CommenterLisa

oh hello sprinkles...OMG yum! that sounds delicious! genius!

August 24, 2011 | Unregistered CommenterKimberly

soooo creative! This looks amazing :) Hope you two have a fun day!

August 24, 2011 | Unregistered Commenterkatie @KatieDid

Happy Birthday Kelsey! Although I do wish it was me you were making that for ;). Can't wait to see the breakfast bake you come up with!

This is the cutest nut butter ever! Can't wait to try it out.

August 24, 2011 | Unregistered CommenterStacie (Foodie2Shoes)

Ok, I cannot wait to make this!! But now I have to wait a couple weeks till we are back from holidays, shoot!

August 24, 2011 | Unregistered CommenterLindsey

As usual, complete genius. Happy birthday Kelsey!!

August 24, 2011 | Unregistered CommenterCait's Plate

oh my goodness, Heaven and Genius combined.

What a sweet post for your buddy! :)

Sprinkles make everything look/taste better! :)

Spinkles ARE the best!!! I made some pancakes last week with sprinkles in them, and I think they tasted amazing from the sprinkles alone ;)

I waaaaant to make one of your nut butters so bad!! They all look amazing - I just need to choose one which will be the hard part because they all look fantastic :)

Happy birthday to Kelsey! I'm sure her birthday will be extra amazing with your cashew butter!

<3 <3

Happy Birthday Kelsey!

Good call on the sprinkles -- this looks so cute!

August 24, 2011 | Unregistered CommenterHolly @ The Runny Egg

Wow-weeeee this seriously is genius. You've done it again! And Happy Birthday Kelsey! I have a feeling everyday with Kelsey feels like a Birthday though!

August 24, 2011 | Unregistered CommenterJackie

i love the colorful cashew butter pics. sprinkles just make you smile =]

I need this in my house.right.now! OMGZ!!

August 24, 2011 | Unregistered CommenterKayla

you're genius this would be soo good on some graham crackers or overnight oats yum!

August 24, 2011 | Unregistered CommenterKate

That jar is so freakin cute! Happy Birthday to Kelsey - hope she enjoys every last lick o' the spoon! :)

August 24, 2011 | Unregistered CommenterHeather C

Yuuumm! I love cake batter, but try not to make a habit out of eating raw eggs and sugar so I am super excited to try this out!!

August 24, 2011 | Unregistered CommenterGirl in the pink

Holy cow. I know what I am doing with the extra cashews and all the sprinkles I have around my house!

Amazing! I have to make this ASAP!

August 24, 2011 | Unregistered CommenterAbby

I don't know why I posted it as a reply to Jess's comment. Whatevs.

August 24, 2011 | Unregistered CommenterAbby

Just polished my plate...so good! :) Details soon!

August 24, 2011 | Unregistered CommenterAshley

I know...hellooooo sprinkles!! They are just way too fun!

August 24, 2011 | Unregistered CommenterAshley

I think so too. ;)

August 24, 2011 | Unregistered CommenterAshley

Hahaa, you are too sweet Kristin. Thanks! :)

August 24, 2011 | Unregistered CommenterAshley

The crunchy sprinkles are the best part!! :)

August 24, 2011 | Unregistered CommenterAshley

Thanks Lauren! Cashew butter is delicious. It's one of the easier nut butters to process and it's nice + light tasting. I actually love making savory nut butters with cashew butter! So good!

August 24, 2011 | Unregistered CommenterAshley

You are totally invited. :)

August 24, 2011 | Unregistered CommenterAshley

Awesome!! Did you roast the almonds? It's best to butterize them when they're still warm. It releases more of the oil. Also, what size is your food processor and how many cups of almonds did you use? I find that 2c is perfect for my 11c processor and 3c takes MUCH longer. I used to add about 1/2-1T oil to most of my nut butters, but if I wait just a little longer, they usually become creamy without the oil. If you're adding other ingredients like maple syrup + cinnamon, oil is typically needed, because those really thicken things up. Almond butter also definitely takes the longest. Hope this helps a bit!

August 24, 2011 | Unregistered CommenterAshley

That looks beyond amazing!

August 24, 2011 | Unregistered CommenterCassandra

Oh for sure!! You could also dollop some on the inside of a cupcake too!

August 24, 2011 | Unregistered CommenterAshley

I am so freaking serious. :)

August 24, 2011 | Unregistered CommenterAshley

Hahaha, yesssss. I think I will apply to MENSA. :)

August 24, 2011 | Unregistered CommenterAshley

Hahaha, thanks Shelley. :) Let me know what you think!!!

August 24, 2011 | Unregistered CommenterAshley

Oooh, the cocoa-coco cashew butter sounds fantastic!! :)

August 24, 2011 | Unregistered CommenterAshley

I'm so glad to hear!! Thanks for letting me know. :)

August 24, 2011 | Unregistered CommenterAshley

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