At the beginning of the summer I took part in the Highland Cross with two friends. It’s a coast to coast event involving walking/running 20 miles then cycling 30 miles through some of Scotland’s most beautiful scenery. Armed with picnics and cameras, we weren’t your normal competitors. After a couple of miles, we couldn’t even see the other walkers ahead of us and we finished almost last! I know I’d like to run in the event in the future but this summer I had an absolutely lovely day walking in the hills, chatting with my friends, cheering on the runners and munching away on silly amount of food I had in my back pack.
The Jelly Babies were kindly shared by one of the marshals. My own snack of choice was a bag of Brazil nuts and dates. And it was this snack that inspired the below sweet nut butter. It’s very rich and very good. It’s terribly good for you and, once made, will keep in the fridge for at least four weeks. Highly recommend smearing it on toast in the mornings and topping with banana.
Brazil Nut and Date Butter
250g Brazil Nuts
10 dates
Pinch of salt
- Simple add the nuts and dates to a food processor and blend until nuts begin to release their oils. Add a few splashes of water to loosen, a pinch of salt and continue blending until a buttery consistency is reached. This can take several minutes.
A Wee Bit of Cooking 