Yesterday the three of us went to the supermarket to pick up a few staples for our kitchen and home. I always walk with a list when food shopping because it organises my trip and ensures that I get what I need. Even so, no matter how organised I am, shopping for food is never an “in and out” thing for me. There are just too many distractions. The supermarket is one of the most brilliant marketing inventions- ever! It is genius that on the way to the eggs or the five things on your list, you are presented with hundreds of things that you never planned on getting but are literally within your reach. Name one time you or any person you know has stuck completely to the list! Last night, peanut butter was not on the list, because we never buy it but I had been thinking about introducing it to our Apprentice, who tolerates nuts and peanuts. But then again, I breastfed him while eating nuts for nearly two years and ate them while pregnant. None of us in either family has any allergies as well. And thank heavens, because I dread to think what our childhood would have been like in Jamaica without peanuts! But back to the peanut butter.
On my way to something on the list, my eye caught the peanut butter section. I remembered the faint intention I had to give it to our epicurean toddler. As part of my general habit, I read the labels. Ugh! Not for my baby! Since I am in the habit of making my own nut butters and even homemade Nutella chocolate hazelnut spread, I decided firmly that if he was to have peanut butter, I would have to make it. And that I did!
This is such a child-friendly recipe in every way and we cannot wait for our boy to be old enough to do this together.
This makes a rich, thick textured peanut butter, with a tiny granules. You can always take out about 1/4 cup of the nut chunks after pulsing in the food processor and add them back to the final mixture even you want a more chunky texture to your butter.
- 500g blanched raw peanuts
- 1/8 teaspoon salt
- 2 tablespoon peanut oil (or sunflower oil)
- 4 packets stevia
- Preheat oven to 160C
- Place peanuts on a flat sheet baking pan in oven
- Roast until slightly toasted, tossing around peanuts after the first five minutes
- Remove nuts from oven and allow to cool
- Place peanuts, stevia and salt in a food processor and pulse together until breadcrumb consistency
- Add oil and process for several minutes until you achieve a smooth, creamy and runny consistency
How do you incorporate peanut butter into your dishes? Do share with us!
Is that all? Seems easy. I will try after my exams. Love B
That really is all there is to it. Just make sure to use a food processor. You can also sweeten with honey instead of the stevia.
I am trying to loose weight and now you have me thinking of trying that recipe. I love peanut butter but have not had it for over a year! Please tell me (a Wei mi fi doh) Claudia.
This recipe is 100% healthy. Peanut butter, especially our junk free version without trans fats and high fructose corn syrup is very healthy. A tablespoon goes a very long way. The trick it not to sit with a jar and a spoon 🙂 This recipe is sugar free so, it is suitable for diabetics as well.
Is sweetening it necessary?
No it is not necessary. You adjust the recipe according to your palate so if you want, you can definitely leave it out.
Se ve buenisimo