Since starting the locavore challenge I have been eating a lot more peanut butter. I get tired of eggs every morning and haven't found a place to buy oats locally. I could use some advice on other tasty/healthy breakfasts if you've got any! My breakfasts have consisted of toast with peanut butter and honey or strawberry marmalade for the past couple weeks. As a result, I quickly used up all the peanut butter I had on hand. Since we live in Virginia which is known for peanuts I went on the hunt for some. I found my recipe off of wiki and gave it a go. My sad little food processor, which I had been so happy to buy, did not enjoy the process of chopping up the nuts. I was only able to make about 1/3rd of a jar per batch in the processor. The processor needed a few breaks as did my ears during the 5-10 minutes it took.
Recipe and pics after the jump
{peanut butter}
ingredients
2 cups roasted peanuts1 1/2 teaspoons vegetable oil (or peanut oil)
salt to taste
directions
Pour peanuts into a food processor. You may have to do this in a couple of steps if you have a small one like me. Add the vegetable oil in and begin the crushing. Scrape down the sides randomly and continue chopping until its at a consistency you like. The peanuts I bought were already salted so it didn't need anymore, but add it end at the end if you feel it does.To make it crunchy peanut butter, add in a handful of nuts and pulse the processor a few times to chop them down. If you prefer creamy, leave as is.
Place in a jar and enjoy within about 2 weeks.
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Do you have to keep it in the fridge, or is it ok to just put in your cupboard? Does the oil separate out? I remember having some fresh peanut butter from a GNC, and I was not impressed. I think it didn't have any salt, so maybe that was the problem, but I've been biased against it ever since.
ReplyDeleteYes I keep it in the fridge. Some separation occurs, but not too much and all it needs is a little stirring and its good to go. Try making it! Its really tasty.
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