Sweet Cinnamon PB
I absolutely adore the flavour of dark roasted PB, but I’m not as keen on the ‘stick to the roof of your mouth’ texture, so I often thin it out with warm water and make sauces/dressings out of it.
I love this sweet cinnamon PB with apples and celery, on rice cakes/crackers, as a topping for oatmeal or even as a substitute icing for desserts.
Makes 6 Serves
Cook Time - 5 mins
Equipment - Kettle
Ingredients
6 tbsp Dark roasted crunchy Peanut Butter (or your preference)
1 tbsp Cinnamon
1 tsp Salt
1 cup Hot Water
~ 20 Stevia tablets (or Honey/soaked medjool dates)
Method
Dissolve stevia/honey, salt and cinnamon in hot water in a large bowl
Add PB and stir slowly to combine evenly
Taste to check salt/sweet/cinnamon balance
Enjoy!
Tips
Tips - use a bowl that is MUCH bigger than you think you need to make stirring easy!
Variations - Add cocoa for a chocolate PB, substitute almond/ABC/seed butter
Serving suggestions - Dip with fruit, spread on toast/crackers, as an icing or oatmeal topper/stir in
Store refrigerate in airtight container for up to 4 days, freeze in individual serves
