I love to make things from scratch. Especially if the things I like to make are staples that are well liked and frequently consumed. I feel like I am making better choices if I make them rather than buy them in terms of health and my pocket.
One of those is peanut butter. It can also be made with Brazil nuts, cashews, almonds or hazelnuts. But here is how you do it.
Buy the best quality nuts you can. If you’re on a budget then Basics / Value will do just as well. But if you want to use organic then of course you can.
If you are using raw nuts then I would highly recommend roasting them gently first. It makes the flavour much nicer.
Put in a single layer on a baking tray and roast at 180C / 350F / gas 4 for about 30 minutes. Check after about 20 minutes, give them a mix about and check that you aren’t burning any.
Remove from oven and place into a blender or food processor. Start to process with a sharp blade and slowly add groundnut oil or grapeseed oil until the mixture becomes the consistency you like. Add a little salt to taste, and if you wish a very small dab of runny honey, once again for taste.
You can play around with the seasoning and creaminess to suit your own tastes and family needs. If someone prefers their nut butter crunchier than you do, just remove a batch before processing to a smoother mix.
Store in an airtight jar like a Kilner jar or old jam pot. I’d love to tell you how long a shelf life it has, but it barely lasts a week in this house, so can’t I’m afraid!
Serving favourites in the Strickers home:
- Dolloped into natural yoghurt with all manner of extras like fruit or raisins or seeds or honey.
- Spread onto rice cakes or corn thins.
- Decent toast, peanut butter and honey.
- In fact my husband will have you think that peanut butter and honey are an inseparable duo.
- He also raves about apricot jam and peanut butter.
- Spooned into a smoothie with frozen banana, coconut milk from a tin, peach and raisins.
- Rice cake, peanut butter and sliced banana
- Stirred into porridge
- Used in a satay sauce.
- My favourite is straight off the spoon…
It’s not the prettiest picture, or container, but that is what I am all about. Using what’s available, when it’s available and then sharing it with you.