ButtaNutt Cinnamon Macadamia Nut Butter

A dash of sweet and spicy cinnamon makes this natural nut butter a real treat. ButtaNutt brings you another gourmet nut butter flavour that’s loaded with nutrients and free of hidden nasties. This ButtaNutt blend is made with macadamias from the Sabie Valley and almonds from Addersfontein, with a sprinkling of non-irradiated cinnamon powder. Your whole family will enjoy this yummy nutty spread on sandwiches and crackers, melted into granola or over desserts, or simply scooped straight from the jar!

• Naturally gluten-free
• GMO-free
• No added oils, salt or sugar
• Makes a delicious sandwich spread or dessert topping
• Almonds are heart-healthy, packed with protein & high in vitamin E
• Macadamias are an excellent source of minerals, including heart-protective selenium

Recipe for Cinnamon Macadamia Granola:
Ingredients:

• 240g old-fashioned rolled oats
• 50g peanuts
• 50g macadamia nuts
• 3Tbsp cacao powder
• 125g ButtaNutt Cinnamon Macadamia Nut Butter
• 110ml honey
• 60ml coconut oil
• 1tsp vanilla extract

Method:

• Preheat the oven to 325°F.
• Line a baking sheet with parchment paper & set aside.
• Combine the oats, nuts, & cacao in a large bowl.
• Melt the nut butter, honey & coconut oil together in a medium bowl; stir until smooth.
• Mix in the vanilla extract. Pour over oats & mix until completely coated.
• Spread the mixture onto the lined baking sheet & bake for 30 minutes; stir & flip the mixture every 10 minutes.
• Optional: Sprinkle chocolate chips over the granola while it’s still warm.
• Cool the granola at room temperature for at least 30 minutes. Serve with a drizzle of honey or nut butter. Enjoy!
• This granola will keep for up to 3 weeks if stored covered at room temperature.

Ingredients

Dry roasted macadamia nuts (60%), dry roasted almond nuts (38%), cinnamon powder

Allergens: Tree nuts
Manufactured in a peanut-free facility