This cinnamon raisin peanut butter post and recipe are from Erika Waz of Tummy Treasures:
Peanut butter is one of our household’s favorite staples. We love peanut butter as a sandwich spread, dip, cracker spread, or occasionally in a sweet treat. Shoot, we’ve all been known to just dip in a spoon and eat the peanut butter straight up.
More recently, though, I started wondering how it would work to change up our plain peanut butter for something a little more exotic. We’ve been to a sandwich shop that sells peanut butter in fun flavors like white-chocolate raspberry and honey-ginger, so we decided that playing with peanut butter was more than possible. With a few scoops of this and a few pinches of that, we quickly came up with an all-purpose peanut butter that will last for several weeks, although we have yet to have it last more than a few minutes.
While we made this with traditional peanut butter, a natural peanut butter should work just as well, if not better. I also suspect that a peanut alternative like almond or cashew butter would taste phenomenal as well. For a real treat, top this peanut butter with apple slices for a peanut butter sandwich like you’ve never experienced before.
Special Diet Notes: Cinnamon Raisin Peanut Butter
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, soy-free, vegetarian.
For peanut-free: use your favorite nut or seed butter.
For vegan: sub maple syrup in place of honey.
- 4 tablespoons peanut butter
- ¼ teaspoon ground cinnamon
- ½ teaspoon honey
- 4 tablespoons plump raisins
- pinch of salt
- Combine the ingredients in a small bowl and stir well to combine.
- Use as a sandwich spread or as a dip for apples or pretzels.
- Peanut butter will keep for about 2 weeks if stored covered in the refrigerator.