We all know that peanut butter and jelly is the classic lunch combo. I have eaten many, many of these sandwiches over the years and they never really get old. But sometimes a little variation on this delicious combination isn’t the worst thing in the world.  Actually, it’s pretty dang good. The other day I was hoping to create a homemade version of a healthier nut butter, and this cherry almond butter was the delicious result. I started off with a classic almond butter but after the first taste test, I felt it was a little bland. Well, I’m not into bland. So after scavenging through the kitchen (using the word scavenging makes me sound like a pirate and I’m kind of ok with with that) I found some ingredients that sweetened this butter up without too much added sugar. The dried cherries transformed the bland almond butter into an all-in-one PB & J…or AB& J. Whatever, I’m not into details. All I know is that this recipe is sweet & nutty as well as healthy. All good things in my book. P.S. If you put this cherry almond butter in cute little mason jars, it makes a very nice gift. Perhaps I will send some to my newly Alaskan friend…because I hear nut butters are $10 a pop up there…and that is just a crime.

Ingredients: Makes 1 1/2 cups almond butter

• 2 cups raw almonds
• 5 tablespoons canola oil
• 1/2 cup dried cherries
• 2 tablespoons brown sugar
• 1/2 teaspoon coconut extract
• 1/2 teaspoon cinnamon

1. Grind raw almonds in a food processor until smooth (about 10 minutes)
2. Gradually add canola oil until almond mixture reaches consistency of smooth nut butter
3. Add in remaining ingredients and food process until well mixed.