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  75. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
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  78. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
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Monday, May 21, 2018
  1. Instant Pot Mushroom Masala
  2. Aquafaba Granola (Oil-Free!)
  3. BBQ Bean Bowls
  4. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  5. Easy Probiotic-Cultured Vegan Cheese
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  8. Cheesy Chili Baked Potato Fries (Oil-Free!)
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  11. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  12. Lentil Bolognese with Spaghetti
  13. Vegan Mother’s Day Brunch Recipes!
  14. The Perfect Bowl of Oats
  15. Vegan Cinnamon Swirl Cake
  16. Cinnamon Raisin Peanut Butter
  17. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  18. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  19. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  20. Things I’m Loving Lately: May 2, 2018
  21. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  22. Mango Coconut Yogurt (Coconut Cult Dupe!)
  23. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  24. Cultured Vegan Sour Cream
  25. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  26. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  27. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  28. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  29. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  30. Super Cleansing Slaw with Rosemary Dressing
  31. Banana Yogurt Goose Pops
  32. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  33. Vegan White Hot Chocolate
  34. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  35. 25 Easy Lentil Recipes
  36. Fudgy Vegan Brownie Cookies
  37. Vegan Yack Attack On the Go!: Portobello Fajita Salad
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  39. Crazy Mug Lady: A round-up of my fave mugs!
  40. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  41. 5-Minute Raw Banana Splits
  42. Deconstructed Vegan Summer Rolls
  43. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  44. 5-Minute Veggie Coconut Wraps
  45. Instant Pot Saag Aloo with Sweet Potatoes
  46. Vegan Biscuits and Gravy
  47. Vegan Biscuits and Gravy
  48. Curried Cauliflower, Grape, & Lentil Salad
  49. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  50. Vegan 7-Layer Bars
  51. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  52. Vegan Chocolate Chip Muffins with Coconut
  53. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
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  56. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
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  71. Carrot Garden Cupcakes
  72. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  73. 1-Bowl Vegan Gluten-Free Vanilla Cake
  74. Veggie Chickpea Potato Soup in Instant Pot
  75. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  76. Lentil Sloppy Joes
  77. Smoky BBQ Black Bean Burger
  78. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  79. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  80. Cauliflower Fried Rice – 1 Pot
  81. Easy Vegan Gluten-Free Pizza Crust
  82. 20 Lucky St Patricks Day Food Ideas
  83. Things I’m Loving Lately: March 12, 2018
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  86. Mint Chocolate Chip Pancakes
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  89. Ask Angela: Tips for drinking more water, my go-to cookware, and more
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  91. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
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  98. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  99. Shamrock Shake
  100. Thandai Phirni – Spiced Rice Flour Pudding
  101. Matcha Pancakes
  102. Flourless Bite-Sized Breakfast Muffins
  103. Mexican Pinto Beans (Vegan, Gluten Free)
  104. 15 High Protein Vegan Meals
  105. Mango BBQ Soy Curls or Jackfruit Tacos
  106. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  107. Double Chocolate Granola Bars (Vegan)
  108. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  109. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  110. PB&J Buckwheat Granola – #VYAPantryChallenge
  111. 16 Fun Vegan Appetizers!
  112. Rocky Road Popcorn Clusters
  113. White Bean Beer Fondue
  114. Refined Sugar-Free Raspberry Hot Cocoa
  115. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  116. Update + Coconut and Berries in 2016
  117. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  118. A Vegan Dinner Party with La Belle Assiette
  119. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  120. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  121. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  122. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  123. Review: Healthy Nibbles Box
  124. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  125. Mini Vegan Pizza Potato Skins
  126. Tempeh Pizza Three Ways
  127. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  128. Black Rosé Punch
  129. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  130. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  131. Vegan 4th of July!
  132. BBQ Pulled Jackfruit
  133. Creamy Dreamy Avocado Zucchini Pasta
  134. Sake & Plum Wine Sangria

Wood plates featuring slices of gluten-free toast with Cinnamon Raisin Peanut Butter for a delicious plant-based snack

Are there foods you just don’t enjoy? For me, it’s raisins.

If there are raisins in my granola, you will no doubt see me meticulously picking them out and setting them on the side of my plate. No, thanks. And my go-to movie theatre snack? It will never be Raisinettes. Yeah, no.

However, the one exception I will make is when cinnamon is involved. Anything cinnamon raisin is A-OK in my book. So when I sampled some cinnamon raisin peanut butter recently, I knew it was due time to make my own. I couldn’t resist! Let’s do this.

Wood cutting board with peanuts, maple syrup, stevia, raisins, and cinnamon for making our Cinnamon Raisin Peanut Butter recipe

This 5-ingredient recipe starts with roasted unsalted peanuts. Or, if you can’t find unsalted, just omit any additional salt.

These bad guys are whirled around until buttery and smooth. Swoon!

Food processor with peanuts ready to be made into homemade Cinnamon Raising Peanut Butter

Once creamy, it’s time to add your flavors. We went for a pinch of salt and LOADS of cinnamon. Trust us, 2 Tablespoons seems like a lot, but we started with 1 teaspoon and worked our way up. For some reason, in peanut butter, the cinnamon flavor can get lost, which is why you need so much. Fear not – it’s hard to go overboard.

And for sweetener, we went with a little stevia and maple syrup. Too much liquid sweetener may cause the peanut butter to seize, which is no bueno. So, to avoid that problem, start with a little liquid sweetener (like maple syrup) and then sweeten more with stevia or powdered cane or coconut sugar to taste.

Food processor filled with creamy gluten-free Cinnamon Raisin Peanut Butter

Now it’s raisin time! Add your raisins (and a dash more cinnamon) and pulse until combined. Then go to town. It was love at first bite for us.

Food processor filled with smooth homemade peanut butter, raisins, and cinnamon

We hope you LOVE this peanut butter! It’s:

Creamy
Salty
Cinnamony
Studded with raisins
Naturally sweet
Easy to make
& Insanely delicious

This would make the perfect spread for toast, crepes, pancakes, waffles, bananas, Banana Splits, oats, smoothies, Coconut Yogurt, cookies, and more!

If you’re into this nut butter, also be sure to check out our Super Seedy Sunflower Butter, Almond Joy Butter, and our Guide to Making Nut Butters!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Plate of gluten-free toast with homemade Cinnamon Raisin Peanut Butter and a glass of dairy-free milk Cinnamon Raisin Peanut Butter Print Friendly Version Prep time Total time Creamy, 5-ingredient peanut butter infused with ground cinnamon and plump raisins. The perfect nutritious spread or dip for toast, apples, smoothies, and more! Author: Minimalist Baker Recipe type: Spread, Snack Cuisine: Vegan, Gluten-Free Serves: 16 Ingredients PEANUT BUTTER

  • 1 pound or ~3 cups (453 g) roasted unsalted peanuts
  • 1/4 tsp sea salt, plus more to taste (if peanuts are salted, omit additional salt)
  • 2 Tbsp (16 g) cassia cinnamon* (yes, Tablespoons!)
  • 1/4 tsp powdered stevia, 1 Tbsp (3 g) powdered cane or coconut sugar, or 1 Tbsp (15 ml) maple syrup*
  • optional: 1-2 Tbsp (15-30 ml) avocado oil
  • 1/4 cup (40 g) seedless raisins, roughly chopped (as fresh as possible)

FOR SERVING optional

Instructions

  1. Add peanuts to a food processor and process until smooth (it will begin to sound soupy) – approximately 3-5 minutes, scraping down sides as needed.
  2. Add sea salt, cinnamon, and sweetener of choice. If using maple syrup, start with 1 Tbsp (15 ml). Adding more than that amount may cause the mixture to seize (liquid and fat don't mix well), which is why we recommend a little stevia and a little maple syrup.
  3. Process another 30 seconds to combine. If for some reason your peanut butter doesn’t get smooth, add a little neutral oil, such as avocado or peanut oil (not coconut, as it will harden).
  4. Add raisins and pulse a couple of times until combined. Taste and adjust flavor as needed, adding more cinnamon for intense cinnamon flavor, sweetener for sweetness, or salt for saltiness..
  5. Store leftovers at room temperature for 3-4 weeks. For longer-term storage, store in fridge for up to 2 months or more.

Notes *We used common cinnamon (known as cinnamomum cassia). If you use Ceylon cinnamon, you will likely need to add more to achieve the same cinnamon taste, as its flavor is less intense.
*Avoid adding more than 1 Tbsp (15 ml) maple syrup (or other liquid sweeteners). Doing so will likely cause the mixture to seize up because the fat of the peanut butter doesn’t agree with liquids. Adding 1 Tbsp is safe, but if you prefer a sweeter nut butter, switch to organic powdered sugar, stevia, or another dry sweetener of choice.
*Nutrition information is a rough estimate for 1 of 16 (2 Tbsp) servings calculated without oil and with powdered stevia.
*Recipe inspired by the Cinnamon Raisin Peanut Butter by Wild Friends! Nutrition Information Serving size: 2 Tbsp (of 16 total servings) Calories: 164 Fat: 13 g Saturated fat: 2 g Carbohydrates: 8.4 g Sugar: 3.2 g Sodium: 38.2 mg Fiber: 2.8 g Protein: 6.5 g 3.5.3226

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