Almond Cinnamon Spread

almond cinnamon spread

This is heaven!

Creamy, buttery, healthy, home made… heaven! 

What more could you want?

Ok, it’s dead easy and quick to make, too. So whether you

  • eat it by the spoon
  • smother it on pancakes, toasted bread or as filling for cakes
  • put it in a pretty kilner jar and surprise someone
  • or you use it as an excuse to get into making green smoothies

You got endless options to use this velvety spread :-)

Here’s how you make it:

Almond Cinnamon Spread
Recipe type: Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 100g blanched almonds
  • 4 tblsp milk of your choice (for instance rice milk or almond milk)
  • 1 tsp cinnamon
  • 1 tblspoon flax oil
  • agave nectar or stevia as sweetener (optional)
  1. Grind the almonds to a fine powder in a blender or coffee grinder.
  2. Add 4 tablespoons of rice or almond milk, 1 tablespoon flax oil and the cinnamon.
  3. Use a small whisk to combine all the ingredients to a buttery spread.

If you are using sweetener you’d need to add at least 1/2 to 1 tsp of agave nectar for instance.

If you are following the candida diet it’s best to leave sweeteners out though. The spread tastes very moreish without.
Particularly when spread thickly on a freshly toasted slice of Gluten free Almond Cinnamon Toasty like I’ve done here…
    I shared this recipe with the lovely folks at Gluten free Fridays, Healthy Vegan Fridays and Wholefood Fridays where you can check out lots of delicious gf free and vegan treats.
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    • This sound so dreamy! Love it! Thanks for kicking off a great party this week! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

      Thanks for linking back to the Gluten Free Fridays post!

      We have a giveaway this week! GFF will be live on Thursday night at 7:05 eastern! Let’s get this party started!!

      Cindy from

    • Sandra

      Reply Reply March 5, 2013

      Perfect, I’m on my way :-)
      Thanks, Cindy!

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