Recipes

Homemade Clean Peanut Butter

 
 
0-4.jpg
 

I used to love peanut butter! The smell of homemade peanut butter cookies, peanut butter and chocolate everything and anything…but, it is not so much a friendly thing for me anymore. Out of necessity I had to radically change my diet and lifestyle and because my husband was prone to migraines, and Peanuts and peanut butter were on the list of migraine triggers, and on my list of things hard on my digestive system, peanut butter went out the window and never entered our house. For years I bought and made homemade almond butter and sunflower seed butter for my husband and to use in recipes but it has finally come down to it that my husband now just really wants some peanut butter. After throwing an internal temper tantrum because I felt I had failed to make peanut butter disappear and have him forget about it, and make all of the other alternatives more desirable, I decided that if he was going to eat it, it might as well be the cleanest kind possible and I should make it with love as the main ingredient. For many people, peanuts and peanut butter cause a lot of allergic reactions, digestive distress and other issues. So I just eliminated it completely and focused on alternative nuts and seeds and their butters.

So I bought 4 packages of raw Spanish peanuts from the grocery store during November/December time and just this last month was able to take the time to make it. It turned out great and my husband uses it instead of the store bought kind which is also cheaper and less wasteful on the planet.

 
Raw Spanish peanuts roasted plain in the oven at 350 degrees 7-10 minutes

Raw Spanish peanuts roasted plain in the oven at 350 degrees 7-10 minutes

 
 
Roasted and skinned peanuts

Roasted and skinned peanuts

 
 
Blend, blend, blend until creamy

Blend, blend, blend until creamy

 
 
Ooey gooey peanut butter

Ooey gooey peanut butter

 
 
The roasted version on the left and the dehydrated version on the right. Different textures and different purposes but both still clean and tasty for those peanut butter lovers out there.

The roasted version on the left and the dehydrated version on the right. Different textures and different purposes but both still clean and tasty for those peanut butter lovers out there.

 


It didn’t take long to make at all, maybe 30-40 minutes max start to finish. The big picture is this, it’s about making and serving simple and clean edibles for those we love and for those we haven’t met yet. It’s more important than fighting about food and creating tension or judgement around what we or others do or don’t eat. So here you go!

Ingredients:
1 bag raw Spanish Peanuts

Optional: 1-2 TBS coconut sugar (or to taste)

Optional: 1 tsp Himalayan pink salt or fine sea salt (or to taste)


Directions:

  1. Roast the peanuts on parchment paper in the oven for 7-10 minutes at 350 degrees. Stir them regularly so they don’t burn and watch carefully, the second they start to smell yummy and roasted it’s time to take them out or they will burn.

  2. Once they cool down, rub them in between your hands or with a paper towel to get as much of the skin off as possible. Some people may not mind but my husband is not a fan of the skins in the butter.

  3. Once the skins are off, place the peanuts in the food processor ( I will try my blend tec next time) and let the magic start. Every so often as the peanuts start to clump together, use a wooden spatula or rubber spatula to push it around and down from the sides. Keep spinning it until it becomes creamy and ooey gooey. I didn’t have to use any extra oil at all which was a relief to me. My husband likes it a little salty and sweet so I added the above optional ingredients until it was to his liking.

  4. Let it cool and scoop into a glass jar. Keep in the fridge and enjoy however you like it best…the flavor, the aroma, spread on bananas, and knowing that you have been kind to your body and those you give it to in just having it natural without any transfats or white sugar or extra chemicals.


Kindly, Shannon