Cinnamon Honey Butter

I found this recipe...now I need to find something Paleo to put it on...

Cinnamon Honey Butter
Adapted from Pacific Harvest Events

1 stick (4 oz) unsalted butter, softened
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3 tablespoons honey

In a mixer or by hand, cream the butter with the salt, cinnamon and honey until thoroughly mixed. Store in a covered container in the refrigerator. Spread on everything.

Hmmmm...maybe these:

Gluten Free Nutty Bread
1 ½ cups blanched almond flour
¾ cup arrowroot powder
¼ cup flax seed meal
½ tsp celtic sea salt
½ tsp baking soda
4 eggs
1 tsp agave nectar
1 tsp apple cider vinegar
¼ cup each walnuts, hazelnuts, pistachios coarsely chopped
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup sesame seeds

In a bowel combine almond flour, arrowroot, flax meal, salt and baking soda
In a larger bowel blend eggs 3-5 mins until frothy
Stir agave and vinegar into eggs
Mix dry ingredients into the wet and then add nuts and seeds
Pour batter into a greased medium sized loaf pan
Bake at 350 for 30-35 mins

or these:

PUMPKIN CRANBERRY MUFFINS
1 1/2 cups almond flour
3/4 cup pureed pumpkin (you can used canned, but make sure to get just plain
pumpkin and not pumpkin pie filling)
1 tsp baking powder
1 tsp baking soda
3 eggs
1/4-1/3 cup maple syrup or honey depending on your sweet tooth
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
1/8 tsp salt
1/2 cup chopped cranberries
Preheat oven to 350. 

Mix together all the ingredients except for the cranberries until smooth. Fold in
the cranberries. Spoon batter into 6 greased muffin cups (I use coconut oil) and
bake for 20-25 minutes.

These are very soft and cakey muffins. I think that cutting them in half and
toasting them is very nice since it gives it little crisp edges.

Variations:
Banana nut muffins - use pureed bananas in place of the pumpkin, chopped
walnuts in place of cranberries, and omit the pie spice.
Flax muffins - replace up to 1/2 cup of the almond flour with ground flax seeds