When I was a child, I loved cinnamon raisin bread. My brother and I would beg for it at the grocery store and attempt to devour the entire bag once we got home. My parents realized that they needed to turn this bread into a treat. My brother and I would come home from school on some days and see the beautiful red bag sitting out on the counter, and you would have thought it was Christmas morning. We would use that precious loaf for everything from sandwiches to French toast to an afternoon snack.
When I learned of my gluten intolerance, I sadly realized that I would no longer be able to enjoy that delicious cinnamon raisin bread. I searched for substitutes to fill the loaf-sized hole in my heart, but nothing was ever quite the same.
While browsing on Amazon one day, I saw an interesting flavor of peanut butter for sale, cinnamon raisin. I thought to myself, why couldn’t I just make this myself? Then, the idea was born. (Sidenote: an Etsy seller sent me her version of cinnamon raisin peanut butter, it will be featured in an Etsy showcase product review soon! It’s so good!). I went to the drawing board and brainstormed about the ingredients to use.
I came up with the following list: peanuts (of course), coconut oil, sea salt, pure maple syrup, cinnamon, raisins, and vanilla. The coconut oil makes the peanut butter creamy, while the sea salt helps it blend and adds extra flavor. The pure maple syrup provides the perfect amount of sweetness while lending a light maple taste to the peanut butter. The splash of vanilla further enhances the flavor and complements the nut butter.
If you have never made peanut butter before, it is very easy to do. When you blend the peanuts, do not get discouraged. They will turn to a flour-like texture at first, but after more blending you will see the formation of the smooth peanut butter. The coconut oil (or other oil of your choice) will greatly assist in this process and will create a creamier nut butter overall.
Once the basic peanut butter base is formed, you can add your mix-ins. I would recommend adding the cinnamon by the 1/2 tsp until you reach your desired level of spice. Add the maple syrup and vanilla too, then blend until the peanut butter is well-combined.
Be careful when adding the raisins. It is easy to overblend them, leaving you with itty bitty raisin bits throughout. If you want whole raisins scattered throughout your peanut butter, feel free to just mix them in by hand. I like raisin pieces in mine, so I pulsed my blender 2-3 times to combine and cut the raisins.
I am not kidding you when I say this tastes exactly like my childhood favorite bread, sans gluten. The flavors are so rich, and every ingredient contributes. This delicious, creamy, and flavorful peanut butter has a variety of uses. My favorite is the “eat it straight out of the jar use”, but I feel like it would be fantastic with apple slices, too. It would taste heavenly toast, and can be used for a twist on the classic PB&J. You can add a spoonful to your morning oatmeal for a flavorful addition or spread it on pancakes.
If you try this recipe, let me know how it turns out! I am always looking for new flavors and recipes to try, so I would love to hear your feedback.
|Cinnamon Raisin Swirl Peanut Butter
by Coconuts & Kilos
makes ten servings
· 2 cups dry roasted unsalted peanuts
· 1 tbsp coconut oil*
· 1/8 tsp sea salt
· 1 1/2 – 2 tsp cinnamon*
· 4 tsp pure maple syrup
· 1/4 tsp vanilla
· 2 mini boxes raisins
*feel free to substitute for refined coconut oil if you do not want a subtle taste of coconut oil
*add cinnamon according to taste
Blend peanuts, coconut oil, and sea salt until a smooth and creamy consistency is reached. Add cinnamon by the ½ tsp until well combined. Add maple syrup and vanilla, blending well. Finally, add the raisins according to your desired outcome. If you want whole raisins throughout your peanut butter, mix them in by hand. If you prefer raisin pieces, add them to your blender and pulse 2-3 times until well combined. Enjoy! 😊