Homemade Peanut Butter

by October 21, 2016 0 comment
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Easy, healthier, no additives and you decide how chunky or smooth you want it!

 

1½ cups (180 g) unsalted roasted peanuts (skinned)

1 Tbsp (15 ml) peanut oil

 

For a smooth peanut butter, blend both ingredients together in a food processor until smooth.

For a chunky peanut butter, reserve ¼ cup (30 g) of the nuts, blend as for smooth peanut butter, then add the reserved nuts at the end. Pulse a few times until you reach your desired chunkiness.

 

Now you can start playing with flavour options:

Experiment by adding a few chilli flakes, some smoked paprika or ground cinnamon.

Add 1 Tbsp (15 ml) honey for some extra sweetness, a pinch of sea salt for that extra kick or leave the skin on the peanuts for a different texture.

Use an assortment of nuts and call it nut butter.

 

Seal in sterilized jars – baby food jars works best – and keep refrigerated for up to 10 days.

 

Makes about 1 cup (250 g)

 

Hint: Do not use for baking, as it is not stable enough to handle the heat.

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