This back country snack was adapted from my Chocolate Spackle recipe combined with a nut butter recipe I saw online a while back. Personally, I like this recipe better. It’s fantastic as a spread or by the spoonful, but it can also wake up your breakfast gruel.
Check out the nutritional facts here.
Kitchen Cook Time and Prep: This recipe makes about 2 cups of Spackle for which I would consider a tablespoon or two a serving. It takes about 20 minutes to prepare and I assume it would keep as long as open peanut butter would; a couple months, though I haven’t tested that as it doesn’t last that long in my pantry.
Tools: You will need a food processor and a mixer. In the back country all you need is something to spread it on, a cracker, dehydrated apple slice, a spoon, or you can just squeeze it into your mouth :).
Back Country-What to Expect: Expect it to disappear…quickly.
Try this recipe out, let me know if you have any questions or comments below, and make sure you share this recipe with your friends that love quick energy foods and the back country.
- 2 cups almonds
- 1 teaspoon chipotle powder
- ½ teaspoon salt, plus additional salt to taste
- ¼ cup tablespoons honey
- ½ cup hazelnut butter
- ¼ cup brown rice syrup
- ¼ cup walnut oil
- In your food processor grind almonds for 10-15 minutes or until completely smooth, scraping down the sides of the processor bowl with a spatula as necessary.
- Add the chipotle powder, and the salt, and process for another minute.
- Remove the mixture from the food processor and mix in the honey, brown rice syrup and hazelnut butter and walnut oil by hand.
- Add salt as needed, to taste.
- Pad Kee Mao – Drunken Noodles