Homemade Peanut Butter
Peanut butter and jelly. It is a staple for many school lunches, or at least for those little opinionated eaters. I was one of those kids; my mother tried to get me to eat a bologna or turkey sandwich, but if it wasn’t a PB&J, I would end up just throwing it away. There was just something about the sweet jelly (or jam in my case) that was comforting and delicious. My mother always bought the fruit sweetened jam and natural peanut butter from the health food store rather than the overly sweet stuff, which I can now appriciate as an adult. She really cared about our health.
Now, as an adult, I still love peanut butter and jam, but I now make my own. It is really pretty simple, especially the peanut butter. All you need is a good food processor and voila! The best part is you can add your own flavorings if you wish like vanilla, cinnamon, or even maple extract! But if you prefer the classic, I will tell you that this is some of the best peanut butter you will ever eat. If peanut butter isn’t your forte, almond butter or any other nut butter can be made in the same fashion.
See my Vanilla Scented Strawberry Jam blog recipe to complete this creation!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Preheat the oven to 350 degrees.
Spread peanuts out on a sheet pan. Place in the oven and roast the nuts for about 10-15 minutes until golden. Remove from oven and let cool.
Place nuts, honey, and sea salt in a food processor and process until smooth. Pour into a container and let cool. Store in the fridge for about a month.
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