I love the challenge, purity and righteousness of making the majority of the food I eat from scratch. I tackle my own breads and jams, ice creams and cereals. Homemade food is, without doubt, healthier for you as it avoids all the preservatives and additives that processed food contains. So many people are worried about too much fat or salt in their diet but in reality, we need fat and salts and it is only a concern if you have a large amount of processed foods. Its far better to have a small amount of full fat butter than a reduced fat, ‘diet’ alternative which are instead, filled with preservatives and stabilizers that- yes may reduce the calories- but are full of other ingredients. This brought me to thinking, as I made my peanut butter cookies…..why aren’t I making my own peanut butter?
Peanut butter is one of those essentials that should theoretically, just include………..peanuts?! However, if you look on the ingredients list of many jars there is often more to it? This recipe will prove to you that all you need is peanuts (and some salt and spices). The oil-packed, protein rich and creamy little nuts make a smooth and silky peanut butter with not a drop of dairy in sight!
- 300g (roughly or 2 large handfuls) roasted unsalted peanuts
- 1 tsp cinnamon
- Pinch of fine salt
- Place the peanuts (reserving a handful if you are ultimately wanting a crunchy peanut butter) in a food processor. Process for 1 minute.
- Add the cinnamon and salt.
- Process for about 5 more minutes continually, until the oils are released and the peanut butter is smooth, shiny and tempting! Continue processing longer for a smoother texture, up to 10 minutes…..?
Meanwhile crush the reserved handful of peanuts is required. Add to the final peanut butter and place in a sterilized jar.
This can also be done with a range of nuts like hazelnuts, walnuts or pistachios. It would also be lovely with pumpkin seeds!