Cinnamon Raisin Almond Walnut Butter Recipes
CINNAMON-RAISIN ALMOND-WALNUT BUTTER
Provided by Food Network Kitchen
Time 25m
Yield 1 cup
Number Of Ingredients 0
Steps:
- Toast 3/4 cup walnuts on a baking sheet at 350 degrees F until golden, 12 to 15 minutes. While the walnuts are warm, make Basic Almond Butter, using 3/4 cup almonds and the walnuts and using only 1 teaspoon vegetable oil. Add 1/4 cup raisins and 1 1/2 teaspoons cinnamon and process until the raisins are finely chopped.
CINNAMON-WALNUT BUTTER
Steps:
- Combine the butter, walnuts, maple syrup, cinnamon, vanilla, and salt in a bowl and mix until well blended. Serve with pancakes.
CINNAMON ALMOND BUTTER
This stuff is so creamy and good. It reminds me of the candied almonds from the fairs but in almond butter form. I have expensive taste but not a lot of money so I found a way to make my own almond butter and have a cheap alternative to peanut butter that is easy to make. I have found other recipes that are not very flavorful so I made up my own. Enjoy on toast, sandwiches, crackers, fruit, etc. It goes very well with anything you would put peanut butter on.
Provided by Nicole
Categories Side Dish Sauces and Condiments Recipes
Time 43m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Spread the almonds into a single layer on a baking sheet.
- Roast the almonds in the preheated oven until dark brown, about 8 minutes. Be careful to not overcook. Allow to cool completely before proceeding.
- Blend the almonds in a blender until thick and creamy, 8 to 10 minutes. The mixture will be very dry initially and then begin to clump. Scrape the sides of the blender with a rubber spatula as needed to keep the almonds blending. Add the white sugar, brown sugar, cinnamon, and salt; continue blending until completely smooth. Store in refrigerator.
Nutrition Facts : Calories 154.6 calories, Carbohydrate 9.4 g, Fat 12 g, Fiber 3.1 g, Protein 5.1 g, SaturatedFat 0.9 g, Sodium 97.5 mg, Sugar 5.4 g
ALMOND RAISIN BREAD
From Grandma Yonkman. Delicious! She adds, 'do not try to substitute almond extract for almond paste; you need the texture of the almond paste!'
Provided by Cindy Yonkman
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 32
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
- Combine the raisins and water in a small saucepan over medium heat; bring to a simmer and cook until the raisins plump, about 4 minutes. Add the butter and cook until the butter melts into the liquid. Remove from heat and set aside to cool.
- Beat the egg and sugar together in a large bowl until the sugar dissolves into the mixture. Sift the flour, baking soda, and salt together in a separate bowl; stir in batches into the egg mixture along with the cooled raisin mixture, alternating small amounts of each as you stir. Mix the almond paste and walnuts into the mixture. Pour about half of the resulting batter into each loaf pan.
- Bake in the preheated oven until the top springs back when pressed, about 1 hour.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 22 g, Cholesterol 7.2 mg, Fat 5.2 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 122.5 mg, Sugar 9.1 g
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- Preheat the oven to 350°F. Spread the almonds on a lined baking sheet and bake in the heated for 10 minutes, or until fragrant and lightly toasted. Let cool for a few minutes on the counter top. You can skip this step if you want a raw almond butter.
- When the almonds are cool, add them to your food processor or high-powered blender (I used my Vitamix). Process for about 3-6 minutes, scraping down as necessary. Your time might be shorter if you’re using a high-powered blender (it only took me about 2 minutes) but it will take longer in a food processor and you’ll have to scrape down the sides more often (could take up to 20 minutes – don’t give it, it’ll break down into buttery goodness eventually!).
- When the almonds have broken down into a smooth, creamy butter, add the cinnamon, salt and coconut oil, if using (use it if you want a thinner, drippier almond butter). Process to incorporate, and taste. Adjust add-ins as desired. Finally, add the raisins and pulse in one or two times just to break them up a bit – you don’t want to blend them completely in.
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