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  2. Vegan Gluten-Free Vanilla Wafers
  3. Grilled BBQ Lentil Pizza
  4. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  5. Vegan Collard Green Burritos
  6. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  7. Smoky Jackfruit “Chicken” Salad
  8. 10-Minute Raw Vegan Taco “Meat”
  9. Watermelon Crabs
  10. Avocado Raspberry Pops
  11. Vegan Blueberry Muffins with Pineapple
  12. How to Make Sauerkraut
  13. Tuscan Pasta Salad with Lemon Vinaigrette
  14. Vegan Peanut Butter No-Bake Cookies
  15. Vegan Mango Ice Cream
  16. Vegan Yack Attack On the Go! Release + Giveaway
  17. The Best Whole Roasted Cauliflower (5 Ingredients!)
  18. Mexican Street Corn Salad with Black Beans
  19. Creamy Dragon Fruit Smoothie Bowl
  20. Grilled Blackberry Cobbler
  21. One Pot Quinoa and Black Bean Wraps
  22. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  23. 3-Ingredient No-Bake Peanut Butter Cookies
  24. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  25. Spicy Jackfruit Tacos (1-Pot Meal!)
  26. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  27. Octopus Pizzas
  28. 30-Minute Quinoa “Fried Rice”
  29. Easy Vegan Zucchini Bread Recipe
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  31. Sweet Potato Black Bean Enchiladas
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  38. Peanut & Lemongrass Tempeh Satay
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  40. No-Bake Vanilla Cake Bites
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  87. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  88. Vegan White Hot Chocolate
  89. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
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  100. Instant Pot Saag Aloo with Sweet Potatoes
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  104. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
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  109. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
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Saturday, July 21, 2018
  1. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  2. Vegan Gluten-Free Vanilla Wafers
  3. Grilled BBQ Lentil Pizza
  4. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  5. Vegan Collard Green Burritos
  6. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  7. Smoky Jackfruit “Chicken” Salad
  8. 10-Minute Raw Vegan Taco “Meat”
  9. Watermelon Crabs
  10. Avocado Raspberry Pops
  11. Vegan Blueberry Muffins with Pineapple
  12. How to Make Sauerkraut
  13. Tuscan Pasta Salad with Lemon Vinaigrette
  14. Vegan Peanut Butter No-Bake Cookies
  15. Vegan Mango Ice Cream
  16. Vegan Yack Attack On the Go! Release + Giveaway
  17. The Best Whole Roasted Cauliflower (5 Ingredients!)
  18. Mexican Street Corn Salad with Black Beans
  19. Creamy Dragon Fruit Smoothie Bowl
  20. Grilled Blackberry Cobbler
  21. One Pot Quinoa and Black Bean Wraps
  22. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  23. 3-Ingredient No-Bake Peanut Butter Cookies
  24. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  25. Spicy Jackfruit Tacos (1-Pot Meal!)
  26. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
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  28. 30-Minute Quinoa “Fried Rice”
  29. Easy Vegan Zucchini Bread Recipe
  30. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  31. Sweet Potato Black Bean Enchiladas
  32. Golden Turmeric Roasted Cauliflower with Raita Dip
  33. Easy Red Enchilada Sauce
  34. Avial – South Indian Veggie Coconut Curry
  35. Zucchini Bread Oatmeal
  36. Vibrant Mango Salad with Peanut Dressing
  37. Vegan Instant Pot Mushroom Risotto
  38. Peanut & Lemongrass Tempeh Satay
  39. Bulgogi Roasted Spring Veggie Bowl
  40. No-Bake Vanilla Cake Bites
  41. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
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  79. Cultured Vegan Sour Cream
  80. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
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  86. Banana Yogurt Goose Pops
  87. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
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  89. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
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  141. Mint Chocolate Chip Pancakes
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  144. Ask Angela: Tips for drinking more water, my go-to cookware, and more
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  153. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  154. Shamrock Shake
  155. Thandai Phirni – Spiced Rice Flour Pudding
  156. Matcha Pancakes
  157. Flourless Bite-Sized Breakfast Muffins
  158. Mexican Pinto Beans (Vegan, Gluten Free)
  159. 15 High Protein Vegan Meals
  160. Mango BBQ Soy Curls or Jackfruit Tacos
  161. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  162. Double Chocolate Granola Bars (Vegan)
  163. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  164. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  165. PB&J Buckwheat Granola – #VYAPantryChallenge
  166. 16 Fun Vegan Appetizers!
  167. Rocky Road Popcorn Clusters
  168. White Bean Beer Fondue
  169. Refined Sugar-Free Raspberry Hot Cocoa
  170. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  171. Update + Coconut and Berries in 2016
  172. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  173. A Vegan Dinner Party with La Belle Assiette
  174. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  175. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  176. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  177. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  178. Review: Healthy Nibbles Box
  179. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  180. Mini Vegan Pizza Potato Skins
  181. Tempeh Pizza Three Ways
  182. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  183. Black Rosé Punch
  184. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  185. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  186. Vegan 4th of July!
  187. BBQ Pulled Jackfruit
  188. Creamy Dreamy Avocado Zucchini Pasta
  189. 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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