This cinnamon raisin peanut butter is an easy, homemade version of a favorite kitchen staple– with a little bit of fanciness thrown in!
Cinnamon Raisin Peanut Butter
This is the love story of a girl and her food processor.
Someone once asked me what my favorite basic kitchen appliance was. I think they were trying to decide whether they’d use a microwave or a toaster oven more often, so my answer– “my food processor!”– was wildly unhelpful.
But I use it for so many things! I use it for smoothies! I use it for soups! I use it to make everything from brownies and cheesecakes to oat flour and hummus! Best of all, I use it to make my own peanut butter.
Homemade peanut butter is pretty amazing anyway, but it’s also fun to dress it up, and this is one of my favorite ways to do it. The cinnamon and raisins add sweetness and flavor, and I especially love it on morning toast or English muffins. Or, let’s be honest– just to eat it by the spoonful. Most of the time I eat peanut butter straight from the jar.
I use my Ninja food processor, and it handles everything I throw at it. It’s a lifesaver– one of my absolutely essential kitchen gadgets. It’s a little pricey (though not as pricey as some!), but it has been well worth the investment. I use mine at least once a week– and in the warmer months, it gets a workout from my daily smoothies! I currently use the Ninja Mega Kitchen System. It comes with a food processor, a blender, and two individual blending cups– and I may love those little guys most of all. 😉
A high-power food processor can save a lot of hassle and bring a lot of creativity to your kitchen– and it’s perfect for delicious, natural, healthy peanut butter!
- 16 oz. shelled peanuts
- 2 tablespoons coconut oil, melted
- 1-2 tablespoons cinnamon
- ¼-½ cup raisins
- Add the peanuts and coconut oil to the bowl of your food processor.
- Process for 1 minute, then scrape down the sides of the bowl with a rubber spatula.
- Continue to process until completely smooth, scraping the sides again when necessary.
- Add the cinnamon and combine until incorporated.
- Fold in the raisins and store in an airtight container.
Click here to see some of the tools and ingredients I use to make my recipes!
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- Recipes that caught my eye this week:
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Shared at Healthy Vegan Fridays with Rock My Vegan Socks and VNutrition; Sunday Fitness and Food Link-Up with Marathons & Motivation and IlkasBlog; Meatless Monday with Confessions of a Mother Runner and A Whisk and Two Wands; Meatless Monday with Running on Happy and The Fit Foodie Mama. For a complete list of where I share, click here.
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