Sweet Cinnamon Spread

Ok, so first thing's first. I need to give a major shout out to my fellow CNE grad Christa from Edible Balance for this AH-MAZING recipe. Please check out her blog for tons of great health information and to see where I adapted this recipe from. I mainly used what I had on hand that day (loooove to experiment in the kitchen) and tweaked a couple of the measurements according to my own taste.

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When I was younger I was all over commercial Cinnamon Spread. You know the one! I would slather that stuff on toast, waffles, pancakes - I thought it was the best! If only I knew then what I know now. That stuff is full of SUGAR, hydrogenated oils (most likely GMO and 100% inflammatory), artificial flavours and preservatives. EW. So imagine my surprise when I see Christa's post on a maple cinnamon spread using only the very best, nutritionist-approved ingredients - I could not wait to try it. And that's just what I did...

Sweet Cinnamon Spread

1/2 cup hemp seeds

1/2 cup cashews (soaked 2-4 hours)

1/2 cup nut milk (I used unsweetened almond milk)

1 tbsp coconut oil, melted

1.5 tbsp ground cinnamon

2 tbsp 100% pure maple syrup

pinch of sea salt

Directions

Drain and rinse your soaked cashews. Place all ingredients in a blender or food processor and blend until smooth and creamy.

Spread on sprouted grain toast, gluten-free waffles, homemade muffins, apple slices - whatever floats your boat! Store in an airtight container refrigerated.

Although this spread tastes completely sinful, you can feel good knowing that its a rich source of protein and healthy fats thanks to the hemp hearts and cashews. It's also anti-inflammatory and won't spike your blood sugar levels. What's not to love?!

I hope you enjoy this recipe as much as I did!

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