Baklava Nut Butter

Baklava Nut Butter

Prep Time: 15 minutes (plus 5–6 hours for dehydration)

Cook Time: 25 minutes

Servings: ~12-16 oz

Ingredients

Orange peel powder

• 4–5 organic navel oranges (peels only)

Baklava butter

• 240 g (2 cups) raw walnuts

• 260 g (2 cups) raw cashews

• 6 g (1 tbsp) homemade orange peel powder

• 1 ½ tsp ground cinnamon

• ½ tsp ground cloves

• 42 g (2 tbsp) honey

• 6 g (1 tsp) kosher salt

Directions

Orange peel powder

1. Preheat the oven to 200°F (or your oven's lowest setting). Tear the orange peels into evenly sized pieces and arrange them on a wire rack set over a sheet tray to allow for maximum airflow.

2. Bake the peels for 5–6 hours until they are completely brittle and snap easily.

3. Pulse the dehydrated peels in a high-speed blender until they form a fine powder. Sieve if necessary to remove any larger bits. Store in an airtight container.

Baklava butter

1. Preheat the oven to 300°F. Line two baking sheets with parchment paper. Spread the walnuts on one tray and the cashews on the other.

2. Toast the nuts until fragrant and golden, approximately 15–20 minutes for the cashews and 20–25 minutes for the walnuts.

3. Let the nuts cool for 5 minutes (they should still be warm to help release their oils), then transfer them to a high-speed blender or food processor with the salt.

4. Blend on low, gradually increasing the speed. Scrape down the sides as needed. Continue processing until the mixture transforms from a paste into a smooth, runny nut butter.

5. Add the cinnamon, cloves, orange peel powder, and honey. Blend until just incorporated. The honey will cause the butter to thicken slightly—this is a normal reaction to the moisture in the honey.

6. Pour the butter into a clean glass jar. Store in the pantry for up to one month or in the refrigerator for extended shelf life.