Cinnamon Spice Nut Butter

Cinnamon Spice Nut Butter | Paleo + Life

When I was a kid, I loved cinnamon toast. Loved. And when I say loved, I mean that if there had been a choice between cinnamon toast and some of the relatives, well, let’s just say that my family might have been considerably smaller.
It was one of the first dishes I ever learned to make. We’d butter pieces of white bread, sprinkle tons of cinnamon and sugar on top, and stick it under the broiler. Impatiently, we ‘d check on it about every twenty seconds. This was practical as well: our toast would go from pale white to crusted black in the blink of an eye.
When it was finally done, we’d cram every last bite into our mouths, still piping hot, not caring even a little bit that it was just shy of burnt on the top and rare on the bottom. It was hot, sweet, cinnamon-flavored bliss.

As an adult who chooses to eat paleo, toast has not been on the menu. But I still adore the sweet, spicy flavor of toasted cinnamon. This spiced nut butter, with a subtle touch of heat from Aleppo pepper, is a more sophisticated way to get my cinnamon fix. Feel free to skip the pepper if making this for children or those with sensitive palates. Bananas, covered in this, and frozen, are a fabulous treat.

A general hint on nut butter: unless you are having an emergency (no, I don’t know what a nut butter emergency would be, but I’m sure it happens), buy raw nuts that you can soak and dehydrate yourself. Until I tried it, I was skeptical about the difference, but now I am a believer. Soaking and then dehydrating the nuts is like alchemy. Somehow, the flavors blossom in a stronger, more intense way: the difference is night and day.
The brilliant and thorough Beth of Tasty Yummies offers an absolutely excellent tutorial on the process. Follow it, then come back here and make this. I promise, it will be delightful.

Cinnamon Nut Butter

Ingredients

  • 1-1/2 pounds soaked and dehydrated nuts
  • 1 tablespoon coconut oil
  • 2 tablespoons honey, maple syrup or other sweetener (optional; skip if you are doing a whole30)
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon Aleppo pepper (optional)
  • 1/4 teaspoon sea salt

Instructions

  1. Place soaked, dehydrated nuts in food processor. Process for 10-15 minutes, or until nut mixture becomes smooth and creamy. (The food processor and the nut butter may be quite warm; this is expected.)
  2. Add remaining ingredients and process 2-5 minutes, until thoroughly blended in. Pour the mixture into glass jars and refrigerate.
http://www.paleopluslife.com/cinnamon-nut-butter/

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6 thoughts on “Cinnamon Spice Nut Butter

  1. Pingback: Paleo Check In: September 2014 - paleo + life

  2. Jill @ Do Try This at Home

    That looks SOOOO yummy, even if I’m not keeping Paleo (I failed that one, but I keep meaning to re-start). I found you via the Blogging Betties pin party btw, but the pin on the party led to your home page I think. So I just pinned straight from here.

    Reply
    1. Cher Post author

      Hi Jill!
      You definitely don’t need to be Paleo to enjoy a good nut butter. I want to share delicious food first and foremost – that it happens to be Paleo is a bonus. I hope you do get around to giving it another try, though – obviously I am a fan.
      Thank for the heads up on the link; I will fix that.

      Reply
  3. Pingback: Ten Great Food Gifts | paleo + life

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