Cinnamon-Raisin Walnut Butter
My favorite (besides the deliciocusness you're lookin' at) has been a creamy, whipped coconut cashew butter. (I'll share that recipe soon, promise.)
With the Cinnamon-Raisin Walnut butter, I was aiming to quelch a craving. I woke up one morning just drooling over the idea of a giant waffle breakfast, only (surprise!) I don't actually own a waffle iron. So I set out to do what any food blogger with fancy new equiptment and a few hours to kill does: I made something delicious.
It was warm, it was sweet, it was like a spreadable cinnabon waffle topping. With a little natural sweetness added courtesy of the raisins, and just a kick of flavor from the cinnamon, I had a delicious waffle-worthy topping...great on toast, too!
Plus, as a chef, I cook all day long. When I come home, I like shortcuts :)
3 cups whole, raw walnuts
1/2 cup raw, sulphur-free raisins
1/2-1 tablespoon cinnamon
1 teaspoon vanilla (optional)
Throw everything in a food processor or high-speed blender (like a vitamix). Blend about 4-6 minutes, until the nuts, raisins, and cinnamon are all a uniform, creamy consistency. There will be some very small chunks (walnuts, you know). Those are the best part, enjoy 'em!
Store in a glass jar in the pantry or refrigerator for a month, or until you've enjoyed it all! I like it as a spread for toast and waffles, a dip for fruit and crackers, and an add in for oatmeal, smoothies, and anything you can replace 'peanut butter' with.
Also, makes great holiday gifts for friends and family, especally those with food allergies!