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!

  


For the latest details be sure to check my book page!  

                               

Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Entries in nut butter (14)

Thursday
Jun302011

undeniably delicious

Lightroom just got the best of me.  Adobe Lightroom.  The photo editing program I use.  It has nothing to do with the actually photo editing, but the technical side of using the program.  There are a numerous ways you can easily mess up your file system, and I seem to have done that.  Numerous ways.

Awesome.

So, while trying g-chatting with the amazing, fantastic, Laura, who was trying to help me out, I gave myself a nice big stress-induced headache.

Double awesome.

Now, what is actually awesome and not sarcastically awesome, is this breakfast.

(1 of 3)

I have gone through so many phases of what I mix into my oats, the actual oat combination, cooking method, type of oat, etc.  I’ve claimed certain things to be “the best” or “my favorite,” only to find something that is even better.

I’m not claiming this as the best.  But it’s definitely up there.

Undeniably delicious. 

Thanks to:

Fresh strawberries.

And…Cinnamon Crunch Almond Butter.

(2 of 3)

I actually whipped banana into my oats, and added cinnamon + vanilla.  Something I haven’t done in quite some time!  I’m also currently really enjoying about 3T of Raw Protein mixed into my oats, at the very end.  I don’t notice a texture difference, but almost a more “oaty” flavor.  It also thickens them up and keeps me satiated longer.  I’m not a huge fan of mix ins, and protein powders generally, but I feel that this powder is actually real food! 

Check out this ingredient list. [source]

image

(3 of 3)

But the protein powder is not the star of the show.  It’s the crisp, sweet strawberries and the crunchy, cinnamon almond butter.

Strawberry Banana Oats

  • 4T rolled oats
  • 4T oat bran
  • 1c milk of choice
  • 3/4c water
  • 3T protein powder
  • 3 large strawberries
  • 1/2 banana, thinly sliced
  • 1/2 banana for topping
  • 2T Cocoa Goodness Love Grown Foods granola
  • 1 heaping T Cinnamon Crunch AB
  • 1t cinnamon
  • 1/2t vanilla
  1. In a pot over medium heat, whisk together oats, oat bran, milk water, 1/2 thinly sliced banana + cinnamon.
  2. Bring to a boil, reduce heat to simmer, stirring every 1-2min until desired thickness is met.
  3. Stir in protein powder + vanilla.  Add a few splashes of milk if it becomes too thick.
  4. Top with granola, banana, strawberries + nut butter.

Scarf.

(1 of 1)

Time to put this headache to bed!

Goooooodnight!

Ashley

Sunday
May012011

it’s been awhile…

It’s been awhile since I’ve busted out the food processor. 

It’s been awhile since I’ve given you a nut buttery recipe.

Today I did both.  I mean to do one, you have to do the other.  You just do.

(1 of 9)

Peppercorns.  Are you scared yet?

(2 of 9)

Salt + pepper + nut butter?  What?  Has she gone mad?  Nope.  Not one bit!  Have I ever led you astray?

(3 of 9)

Are you starting to see where I’m going with this yet?  Are you still in disbelief at the combination?

(4 of 9)

Think about eating roasted cashews covered in salt + pepper.

Now think about turning it into creamy goodness.

Not so bad, right?

(5 of 9)

Right!

(6 of 9)

Salt + Pepper Cashew Butter?  Most definitely.

creamy.

salty.

peppery.

savory.

spicy.

addicting.

(7 of 9)

I could have gotten fancier with this, but decided to keep it simple.  If you’re looking for a fancier, savory nut butter, you must check out my smoked paprika almond butter.  Sometimes simple is better.  Or at least just as good.

(8 of 9)

Salt + Pepper Cashew Butter

  • 2 cups raw cashews
  • 1 – 1 1/2t fresh ground pepper
  • 1/2t salt
  1. Roast cashews, on a pan, in the oven at 170* for about 30min, turning once.  [gives them a nice slow + light roast]
  2. Add nuts to processor, and turn on, scraping sides as needed.  It should butterize in about 5-8min.  It goes much quicker than almonds. 
  3. Allow the cashew butter to process until creamy/drippy and add in 1t ground pepper + 1/2t salt.
  4. Process + scrape sides + bottom to make sure it’s all combined.
  5. Taste + add more salt/pepper as needed. 

*This has quite the kick of pepper.  You can always start by adding in 1/2t and adjust from there.

*If you’re using a 7c food processor, I would decrease to the recipe to a max of 1.5c nuts + adjust other ingredients accordingly. 

*You can definitely make this with other nuts or a combination of more than one.

The peppery spice, mellow cashew flavor, + pop of salt, work together to make a stellar new savory spread. 

Try this on:

  • carrots
  • crackers
  • egg sandwich
  • veggie sandwich
  • tempeh
  • celery
  • toast
  • sweet potato
  • any potato

You get the idea.

And if you’re really brave…try it on an apple!

(9 of 9)

I dare you!

Ashley