#cinnamonaddict

Savor the tart and sweet flavors of homemade honey and blueberries jam. This delightful jam has just the right amount of sweetness from natural honey combined with ripe blueberries, citrus notes, and a touch of warmth from cinnamon. This versatile spread can add a special touch to your breakfast or dessert recipes.

Ingredients: 4 cups fresh blueberries. 1 cup honey. 1/4 cup lemon juice. 1 tablespoon lemon zest. 1/4 teaspoon cinnamon. 1/4 teaspoon salt.

Instructions: Wash and rinse the blueberries thoroughly. In a large saucepan, combine the fresh blueberries, honey, lemon juice, lemon zest, cinnamon, and salt. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally. Reduce the heat to low and let the mixture simmer for about 45-60 minutes, or until it thickens to your desired consistency. Stir occasionally to prevent sticking. While the jam is still hot, carefully transfer it into clean, sterilized jars, leaving about 1/4 inch of headspace at the top. Seal the jars with lids and let them cool to room temperature. As they cool, you should hear the lids pop, indicating a proper seal. Once cooled, store the blueberry and honey jam in a cool, dark place. It can be kept for up to a year if properly sealed. Enjoy your homemade Blueberry and Honey Jam on toast, pancakes, yogurt, or as a delicious topping for desserts!

Prep Time: 15 minutes

Cook Time: 60 minutes

The rich flavors of brown sugar, peanut butter, and cinnamon come together in these Brown Sugar-Cinnamon PB Cookies, which are a great vegan treat. They're great for any event because they're soft and chewy.

Ingredients: 1 cup brown sugar. 1/2 cup creamy peanut butter. 1/2 cup vegan butter, softened. 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water. 1 teaspoon vanilla extract. 1 1/2 cups gluten-free flour. 1 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a small bowl, prepare the flax egg by mixing together ground flaxseed and water. Let it sit for a few minutes to thicken. In a large mixing bowl, cream together the brown sugar, peanut butter, and vegan butter until smooth and creamy. Add the flax egg and vanilla extract to the creamed mixture, and mix well. In a separate bowl, whisk together the gluten-free flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Using a spoon or cookie scoop, drop dough onto the prepared baking sheet, leaving space between each cookie. Flatten each cookie slightly with a fork, creating a crisscross pattern on top. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 12 minutes

This raw vegan cinnamon date spread is a delicious and healthy alternative to traditional spreads. It's sweet, creamy, and packed with the warm flavor of cinnamon. Enjoy it on toast, crackers, or as a dip for fruit.

Ingredients: 1 cup pitted dates. 2 tablespoons water. 1 teaspoon cinnamon powder. Pinch of salt.

Instructions: Soak pitted dates in water for 15 minutes to soften them. Drain the dates and transfer them to a food processor. Add water, cinnamon powder, and a pinch of salt to the food processor. Blend until you get a smooth and creamy consistency. If needed, scrape down the sides and blend again to ensure everything is well combined. Transfer the spread to a jar or container for storage. Store in the refrigerator for up to a week.

Prep Time: 20 minutes

Cook Time: 0 minutes