Back
Breakfast

Salty Cinnamon Peanut Butter and Cranberry Jelly Spread


Print

Ingredients

2 cups roasted plain peanuts (no salt added)

2 teaspoons ground cinnamon

1 teaspoon pure vanilla extract

1 teaspoon sea salt

1 pinch cardamom

1 tablespoon coconut oil, melted

1 cup Patience Fruit & Co Dried Cranberries, sweetened with apple juice

½ cup water

Preparation time 15 min + 30 min rest
Cooking time 15 min Portions 1 jar (250ml)

The idea here was to create a not-too-sinful-but-oh-so-deicious recipe using simple, natural ingredients. Our focus was on performance and energy boosting, but also on creating something that can be eaten when you have a craving of sorts. I mean, how many of us have had a couple spoonfuls of peanut butter to get you through that “It’s 3PM and I am kinda hungry but not a lot” funk. Hope you enjoy this updated treat!

Ingredients

2 cups roasted plain peanuts (no salt added)

2 teaspoons ground cinnamon

1 teaspoon pure vanilla extract

1 teaspoon sea salt

1 pinch cardamom

1 tablespoon coconut oil, melted

1 cup Patience Fruit & Co Dried Cranberries, sweetened with apple juice

½ cup water

Print

Steps

  1. Set aside ¼ cup of the peanuts (you’ll use it later on). Put the rest of the peanuts, the cinnamon, vanilla, sea salt, cardamom, and coconut oil in a high-speed blender or food processor and blend until smooth. If it’s too thick, add a touch of water to get it going.

  2. Place the cranberries and water in a small pot and heat up. Simmer for about 5 minutes, stirring in between, until cranberries get soft. Remove from the heat and carefully place in a blender or food processor and blend until smooth. Cool down and place in the fridge for about 30 minutes.

  3. Grab a jar with a lid and layer the peanut butter with the cranberry jelly until the jar is full.

  4. Chop the ¼ cup of peanuts you had set aside and place them at the very top, that way every time you grab some of the pb&j you’ll get a bit of crunch as well.

Recommendations

And here are my toast suggestions:

  • Sliced bananas – it’s a classic combo that tastes super good with this recipe.
  • Fresh cherries – now that it’s summer you’ll see lots of cherries around, use a few of them (sour and sweet) as a toping.
  • Strawberries: get them fresh and local while you can!

Thanks to our collaborator

The Artful Desperado

The Artful Desperado, AKA Gabriel Cabrera, is a photographer, adventurer and food lover living in Vancouver, BC. He shares his passions on his blog, which he calls "an online gallery designed to showcase the raddest digs in food, art, and design – basically all the good things in life!"

Visit blog

Une filiale de Fruit d'or

Privacy policy

To stay connected

subscribe to our newsletter

Thank you

You will recieve a confirmation
email soon

Switch language and region