We’ve shared recipes for a no sugar chia jam with strawberries & raspberries, and a delicious seasonal jam made with cherries. So of course, we *had* to make a nut butter to pair them with. It is tempting to just pick up a nut butter in the grocery store, but making your own at home is actually not as daunting as one may think! With a high-powered food processor or blender, nut butters come together in a matter of minutes. It’s great to be in control of your own ingredients, and our homemade peanut butter doesn’t have any added sugar whatsoever. The best part? You can add in some cinnamon or cocoa powder, chocolate chunks, honey, maple syrup, dates...the options are endless! We’ve chosen vanilla and honey in our version.
With our organic sourdough, your own jam, and now your own peanut butter, you can enjoy the ultimate peanut butter & jam breakfast toast or sandwich. It’s all coming together beautifully in this week’s #100Ways.
cooking time: 15 minutes inactive, 10 minutes active
- 250 grams, shelled raw peanuts
- 2 tbsp honey or maple syrup (optional)
- 2 tbsp neutral oil (peanut or sunflower work well)
- 1 tbsp pure vanilla extract (optional)
- 1/2 tsp salt
Preheat the oven to 350°F/180°C. Place the peanuts on a sheet pan and let toast in the oven for 10-15 minutes until golden brown.Transfer the toasted peanuts to a heavy duty food processor or blender and start to process them. The peanut butter process goes from powder to clumpy paste to smooth so be patient and keep processing. Scrape down the sides every 2 minutes and keep blending until smooth, about 6-8 minutes. Add the honey, oil, vanilla and salt to the peanut butter and process for an additional 2 minutes until smooth and glossy. If you feel it is still too dry, add in 1 tbsp additional oil until desired consistency is reached. Transfer to a sterilized jar and store in the fridge.
- For the Love of Bread organic whole wheat sourdough sandwich bread, toasted
- peanut butter
Slather on generously and enjoy!