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$0.04 per serving
Ready in 45 minutes
Spoonacular Score: 100%
Cinnamon Raisin Chia Seed Peanut Butter is a condiment that serves 3. One serving contains 1786 calories, 69g of protein, and 139g of fat. For $3.27 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. Many people made this recipe, and 557 would say it hit the spot. It is a good option if you're following a caveman, gluten free, primal, and vegan diet. This recipe from Desserts with Benefits requires cinnamon, coconut oil, chia seed meal, and roasted and peanuts. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is amazing. Similar recipes include Peanut Butter Cup Chia Seed Pudding, Chocolate Peanut Butter Chia Seed Smoothie, and Peanut Butter Jelly Chia Seed Pudding.
Read the detailed instructions on Desserts with Benefits
There are a variety of sugar substitutes on the market?aspartame, saccharin, acesulfame K, sucralose (Splenda), and most recently, Stevia. Many people are against these kinds of artificial sweeteners because they believe they pose a health risk (note: Stevia is derived from a plant and is technically not an artificial sweetener, although it is usually heavily processed.) Still, there is no conclusive evidence that these sweeteners are dangerous, so use them in moderation if you like.
Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!
Maple syrup comes in three grades, either A-C or 1-3 depending on where you live. To learn which types are suitable for which uses in the kitchen, check out our lesson on maple syrup in the academy.
There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.
If you're baking with raisins, you can add them to hot water for 10 minutes or so to plump them up, then drain. You can also use some of the flour the recipes calls for to coat the raisins before mixing them into the dough so they won't all end up at the bottom.
It can be tricky to bake with sugar substitutes, since they are so much sweeter than regular sugar (as much as 600 times sweeter, in fact.) For this reason, you definitely cannot substitute sugar with artificial sweeteners 1:1. The other difficulty is making up for the volume you lose when you take out the sugar and replace it with a much smaller quantity of a sugar substitute. Do some research before you end up with some disappointing baked goods.