Salty Cinnamon Peanut Butter and Cranberry Jelly Spread

• Dried Cranberries
• Gifting
• Gluten-Free

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!

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!