I was browsing a lovely grocery store back in NZ, on Waiheke Island, when I was home recently and came across so many delicious products to buy, but then decided that I should recreate them at home instead! Sorry grocer! But hey, the luxuries budget is a little tight at the moment. Anywho…. I present to you the first experiment – cinnamon raisin peanut butter. It’s salty and sweet and a little crunchy, so ticks all my breakfast boxes. And I can guarantee #littlehowie is going to be pleased with it tomorrow on his toast.
Don’t just limit this tasty spread to buttery toast however. It tastes awesome blended in a fruit smoothie, stirred through porridge or spread on apple slices.
You will need a high-speed blender to get a really smooth butter. Don’t expect total smoothness like the processed store-bought stuff though. All natural means you will get a little bit of grain. If you like your peanut butter crunchy, reserve some peanuts and pulse them through with the raisins.
- 1½ cups unsalted, roasted peanuts
- ⅓ cup vegetable or other neutral oil
- 1 tablespoon honey
- 1 tablespoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt flakes
- ⅓ cup raisins (or sultanas)
- Blend the peanuts, oil, honey, cinnamon, vanilla and salt in a high-speed blender until smooth. Add the raisins; pulse to combine. Store in the refrigerator in an air-tight container.
- Bring to room temperature before using for easy spreading. You may need to give it a stir to reincorporate any separated oil.
- To make this butter vegan you could swap the honey for maple syrup or rice malt syrup.
