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.
Pin me 👆🏽to save me for later!
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
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!