Cinnamon Raisin Walnut Butter!

Hey my Cinnamon Raisin Swirls!

Thanks for all of your comments on my post about how Chip likes to help my make my bed. He is so sweet and the kindest thing ever! And I loved reading all of your goals for August/this next half of the year. I was amazed by how many of you know Spanish! Oh, and I could always use help on practicing my Spanish.

What did I eat today?

Well, I had a LOT of Bananners with Nut Buttah.

Banana with Nut Buttah

And a lot of Oatmeal.

Oatmeal with Blueberries, Protein Powder (I think -- haha, I ate it today and totally forgot what else was in it -- I guess it was just too good!), Vanilla, Cinnamon, and Nut Buttah!

And even MORE Bananners with Nut Buttah.

A Bananner split into its natural thirds and topped with Nut Buttah.

I swear, I think I am turning into Carrie.

And what’s on top of all of these lovelies you may ask?

My Cinnamon Raisin Walnut Butter!!

First, spread your walnuts out onto a dry baking sheet

and toast in the oven @ 400 degrees F for 8-10 minutes, or until the nuts become fragrant. (SKIP THIS STEP IF YOU WANT RAW NUT BUTTER.)

Add the toasted walnuts into a blender.

Blend!

Blend! (you may have to scrape the sides)

AND Blend until nice and creamy.

I find that this doesn’t take very long. Walnuts turn into buttah even faster than peanuts do! (walnuts must be cheetah-nuts or something )

Add cinnamon, salt, and raisins.

Pulse about 5-6 times, or until the it is well combined.

Pour into a glass container and store in the fridge. Or you can skip that part (which I HIGHLY suggest) and grab a spoon – the bigger, the better (because bigger spoons can hold MORE nut buttah — )

and DEVOUR!

Cinnamon Raisin Walnut Butter

Ingredients

• 3 cups walnuts
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/3 cup raisins

See notes and substitutions below.

Directions

Layout the walnuts onto a dry baking sheet and toast in the oven @ 400 degrees F for 8-10 minutes, or until fragrant. (SKIP THIS STEP IF YOU WANT RAW NUT BUTTER.)

Add the toasted walnuts into a blender. Blend! Blend! BLEND! until smooth. Add cinnamon, salt, and raisins. Pulse about 5-6 times until well combined. Or just fold it all in.

Pour into a glass container and store in the fridge. DEVOUR!

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The Raisins tend to fall to the bottom of the jar, but you can easily fix that by either stirring it up with a spoon before spreading or blending the Raisins INTO the n’ butter until smooth and creamy when you add them to the buttah with the spices. This makes it taste EVEN better! You could even make this with Peanuts for a Cinnamon Raisin Peanut Buttah.

Now go do yourself a favor and make this. You will never buy nut butter again.

I know I won’t.

Do you prefer Homemade Nut Butter or store bought? Homemade all the way!

Have you ever made your own Nut Buttah? Yes! I like it even more that the ones you can buy!

What is your favorite thing to eat with Nut Buttah? Bananas and Oatmeal for me. Oh, and Chocolate.

xoxox

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