Salted date caramel pecan butter
Make like Anna Jones by whizzing up pecans and dates, then spreading this bangin' nut butter on your toast before heading out on the bike...
- 300g raw pecans
- 10 stoned medjool dates
- A good pinch of salt
- 100–150ml water
- Place the nuts in your food processor or blender and blitz until you have a fine powder. You will need to stop the food processor and use a spatula to scrape down the sides from time to time. This should take 2–4 minutes, depending on how powerful your blender is. If you like your nut butter crunchy, spoon out 2 heaped tablespoons before it’s completely smooth, to stir through at the end. Once the nuts begin to form a paste, add the rest of the ingredients except the water and blend until you have a smooth butter.
- Add the water and blend again. Top up with a little extra water if necessary, until your nut butter is the consistency you like.
- Scoop out of the processor; if you have reserved some crunchy nuts, put the nut butter into a bowl, add the crunchy nuts and beat together. Then spoon the butter into sterilised jars. Keeps in a cool place for up to 6 weeks.
Visit Anna's site for more delicious vegan ideas
Whether you're vegan, veggie or just want to try more meat-free dishes, Anna Jones' second book, A Modern Way to Cook (4th Estate, £20) is a bible of smart, hearty dishes that make humble fruit and veg taste magic. From vegan curries to wholegrain berry waffles, she proves why ditching meat and dairy doesn't mean going without flavour. Get ready to drool.