Cinnamon raisin peanut butter
Serves: 1¼ cups
  • 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)
  1. 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.
- This peanut butter will last 1-2 months in the refrigerator.
- 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.
Recipe by emerald + ella blog at