The antioxidants and anti inflammatory nutrients in walnuts and blackberries also help prevent cancer by lowering the risk of chronic oxidative stress and chronic inflammation. Also, the medicinal qualities of blackberries have been used for centuries to help numb pain in the body and reduce high fevers.
I could go on about the health benefits, but let’s just get on to this delicious simple recipe!
Blackberry Walnut Butter
1 cup Blackberries (I used frozen, but I’m sure fresh would be even better!)
1 cup Walnuts
1. Soak the walnuts overnight in salt water. For instructions and benefits on soaking nuts, beans, grains, and seeds, read this post: Soaking to increase digestion and mineral absorption
2. Blend the walnuts in a high speed blender or food processor until creamy. If your blender is not strong enough to form it into a butter, that's fine. With this recipe it is not necessary because the blackberries add enough moisture to make a smooth consistency.
3. Add the blackberries and puree for another 30 seconds or so until an even consistency is reached.
Store the spread in the fridge. I recommend eating it within a couple of days since there are no preservatives and the walnuts might start to get bitter. Using it up won’t be difficult, I practically ate mine out of the food processor. If you make a large batch, you can freeze it in little zip locked bags to use later.
This spread is delicious on pancakes, waffles, muffins, scones, bagels, toast, crackers, porridge, or with cheese or plain yogurt. Be creative!