This homemade sweet n’ salty butter is rich in flavour, nutrients and taste. It is insanely delicious, indulgent and addictive – beware, you may not be able to stop eating it! (I couldn’t).
It reminded me of the sugary cinnamon spread we used to buy at the store (however, this is made from real, whole foods and you know exactly whats in it) and the texture is like cookie dough. The spices -- vanilla bean and indian cinnamon added intense flavour to this dish and the dates contributed additional sweetness (and fiber) that makes this an incredibly healthy butter for your toast, oatmeal or fruit in the morning or for a snack...it tastes delicious and will provide you with long lasting energy.
The cinnamon has a warming, sweet effect that offers antioxidants, anti-inflammatory properties and helps stabilize blood sugars, which is great for all of us and especially diabetics. This is a wonderful alternative to sugary jams and spreads.
½ cup almonds, soaked
½ cup pecans
¾ tsp Madagascar Whole Ground Vanilla Bean (or can use about 1-1 ½ tsp pure vanilla extract)
1 tsp Indian Cinnamon
1/8 tsp Himalayan Sea Salt
½ tsp coconut oil
1. Soak almonds overnight or for at least 8 hours.
2. Combine almonds and pecans in Food Processor until into small pieces. Add the remaining ingredients and process until smooth. Will be creamy, smooth and delicious.
Enjoy! It. Is. To-Die-For.
Note: If you prefer one nut over the other you can use 1 cup of either one. You could also use a couple tablespoons of maple syrup/honey in place of the dates (it may make the butter more creamy). You also may wish to double this recipe so it will last for awhile (not likely).
Aka “The Miracle Spice”
Cinnamon comes from the inner bark of evergreen trees – this brown bark curls up into tubes called “quills” once it is peeled from the tree. There are more than two hundred varieties of cinnamon. Many consider Ceylon cinnamon to be “true cinnamon” compared to the Chinese variety know as Cassia. Both have a sweet, aromatic, warming nature, however the Ceylon variety is more refined and subtle in taste.
Cinnamon has been a treasured spice that goes very far back in history and at one point was considered more precious than gold. It was used in beverages, traditional dishes (used in casseroles containing meat and fruit to help bridge the flavors), as an embalming agent and medicinal herb.
Cinnamon is an antioxidant and anti-inflammatory. Cinnamons unique healing properties comes from three basic components in the essential oils found in its bark (cinnamaldyhyde, cinnamyl acetate and cinnamyl alcohol).
Cinnamon often serves as a nice post meal digestive aid, especially if there is any heart burn or feelings of indigestion (gas, bloating). It is a warming herb that is able to stimulate weak digestion, so sip on a hot cup of cinnamon tea, as you wind down from a busy day.
Cinnamon supports healthy blood sugar levels. In a study from Beltsville Human Nutrition Research Center, 60 people with Type 2 diabetes consumed ½ , 1 or 2 ½ tsps cinnamon daily. After just 40 days, all three amounts of cinnamon significantly reduced blood sugar levels, triglycerides and LDL (so called “bad” cholesterol). Another study by the USDA in 2003 confirmed the exact same results as above with 1 tsp of cinnamon AND also found that it continued to have these beneficial effects 20 days after consumption stopped!!! Cinnamon has prolong protective effects. It also decreases the harmful effects of high-glycemic carbohydrates, such as fluctuating blood sugar and the chronic inflammation that promotes obesity.
Some other confirmed effects of cinnamon include: use as a sedative for smooth muscle, circulatory stimulant, carminative (prevents gas), anticonvulsant, diaphoretic, diuretic, antibiotic and antiulcerative.
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Cinnamon is an extremely versatile spice that complements a wide variety of foods and other spices, such as curries, fruit (apples, pears), meats, nut butters, casseroles, soups, pastas and baking.