Smooth and creamy Cinnamon Raisin Almond Butter is the perfect complement to sweet Strawberry Chia Jam.
This is a sponsored post on behalf of Diamond of California Nuts. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
Sick and tired of paying mucho bucks for store-bought nut butters? Well, let’s make that a thing of the past and whip up our own at home, mmm k? And while we’re at it let’s make some easy strawberry chia jam to go with it so we can make a killer sandwich. Sound like a plan?
I don’t know about you guys, but if there’s something I can make homemade that tastes even better than store-bought AND saves me money at the same time, I’m totally in. How bout you?
So why go to the trouble of making homemade nut butter? Well, first off, it’s no trouble at all, and you’ll actually be amazed at how easy it really is. You’ll know exactly what goes into the recipe. It’s so much more cost effective, and you can customize the flavor to your liking.
I’m sharing today’s Cinnamon Raisin Almond Butter and Strawberry Chia Jam in partnership with my friends at Diamond of California Nuts as part of their #MadeForHomemade campaign. My first recipe for the campaign was my Carrot Cake Granola. If you missed it, you definitely need to check it out!
You know my love for nuts of all kinds, and you know my love for quality products, so I’m so very excited to be working with them this year to share all they have to offer over with you guys the next few months. I hope you got a chance to check out my Carrot Cake Granola with their pecans and walnuts. Their almonds are 100% California grown, and they’re an excellent source of protein and fiber. They also have high amounts of calcium, iron, riboflavin and zinc. Total win!
Today’s Cinnamon Raisin Almond Butter is one of my favorite flavors. It’s loaded with raisins and that warm cinnamon flavor can’t be beat in my book. So let’s get down to the business of making homemade almond butter.
You’ll need a good food processor and some patience. Before processing, I like to roast my almonds in a 350 degree oven for a few minutes to help release the natural oils from the nuts. This way you won’t need to add any extra oil to get that smooth and creamy texture. Just add the nuts to your food processor and wait for the magic to happen. Anywhere from 12-15 minutes, scraping down the sides of your processor in between, and you’ll see the almonds go from chopped, to fine sand looking, to smooth and creamy.
And of course, what’s homemade almond butter without some strawberry chia jam? The jam is an easy mixture of four ingredients which will yield just about two cups. It’s a refrigerator jam, so no need for canning equipment, and it will keep for 10-14 days.
Up your AB&J game with this delicious homemade cinnamon raisin almond butter and strawberry jam. Once you see how easy and delicious it is, you’ll never opt for store-bought again! Enjoy!
- Cinnamon Raisin Almond Butter: Recipe yields about 1 1/4 cups
- 3 cups Diamond of CA whole almonds, toasted
- 1/4 tsp. coarse salt
- 2 tsp. honey
- 1/2 tsp. cinnamon
- 1/3 cup raisins
- Strawberry Chia Jam: Recipe yields about 1 3/4 cups
- 16 oz. strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. chia seeds
Cinnamon Raisin Almond Butter: Preheat oven to 350 degrees. Place almonds on a large, rimmed baking sheet. Toast in oven for 10 minutes. Remove and let cool to just warm.
Place almonds and salt in the bowl of a food processor. Process until smooth and creamy, about 15 minutes, pausing occasionally to scrape down the sides of the bowl. Add the honey and cinnamon and continue to process for one minute. Add raisins and pulse a few times. Transfer to an airtight container and store in the refrigerator.
Strawberry Chia Jam: In a small saucepan, combine the strawberries, sugar and lemon juice. Bring the mixture to a rolling boil over medium heat, stirring often and mashing with a potato masher or wooden spoon. (I like to leave my jam with some bigger chunks of berries) Turn the heat to a simmer (medium-low) and cook for 10 minutes. Remove from heat, stir in the chia seeds, and transfer to glass jars. When jam is completely cool, cover and refrigerate for up to ten days.