WILD MEDITERRANEAN: Baklava Butter

WILD MEDITERRANEAN: Baklava Butter

From her freshly-released book, Stella Metsovas welcomes us to the WILD MEDITERRANEAN lifestyle; a concept she developed from her upbringing in a Greek household and the benefits behind a healthy gut. Holding the value of olive oil high in this life practice, Stella has shared this recipe as a way to incorporate California COOC-certified extra virgin olive oil for your indulgence.

Baklava Butter
Makes 1½ cups (about 12 servings)

Yes, you read that right: The nutty, honey-sweetened decadence of Greece’s most famous dessert-without all the layers of buttered phyllo dough and heavy syrup. By folding all the ingredients into softened “butter,” you get a spreadable guilty pleasure to enjoy on sprouted-grain toast, stirred into yogurt, or stuffed into dates. After all its okay to treat yourself once in a while. It’s all about balance! This makes quite a bit and should be used within 10 days, so consider sharing some as a gift!

Wild Bonus: Healthy fats plus nut-derived fiber are essential building blocks for balanced gut health.

1¼ cups walnuts

1/2 cup roasted almonds

1/3 cups pistachios

1/2 cup almond meal

1/4 cup organic honey

1 tablespoon coconut sugar

1 teaspoon ground cinnamon

Pinch of sea salt

1 tablespoon extra virgin olive oil

1 teaspoon vanilla extract

In a food processor, combine the walnuts, almonds, and pistachios. Pulse until coarsely ground or finely chopped-be careful not to overprocess. Transfer the mixture to a medium bowl and stir in the almond meal.

In a small pot, combine the honey, sugar, cinnamon, and salt with 2 tablespoons of water. Bring to a gentle simmer over low heat, then remove from the heat and add directly to the bowl with the nut mix. Add the olive oil and vanilla extract and mix well.

Transfer the butter to a clean glass jar, refrigerate, and use within a week.

Reprinted from WILD MEDITERRANEAN by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, a Penguin Random House Company. Copyright © 2017, Stella Metsovas

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