Hi! Sorry I am away for a couple days. I’m on my way back to Chicago today after a truly wonderful a vacation to Mexico with Tony. I’m going to be bombarding you with photos and updates on life recently, and yes Wellness Wednesdays are coming back. I’ve currently got next week’s began and it’s really gonna be considered a good one!
For the time being, I needed to pop in and bring you this recipe for a few super easy peanut butter I produced a couple weeks ago because it is FABULOUS. I can’t tell you the quantity of moments I spread it on the banana in the mornings, or how it was spooned it directly into my mouth area. There are no boundaries when it comes to my love for nut butters. non-e. I possess a SERIOUS problem. I crave them quite possibly a lot more than any dessert.
Since I go through jars of peanut butter fairly often, I find it much easier and far less expensive to just make my own and test out different flavors. All you have to is a food processor to make a batch and the procedure is actually enjoyable because you’re able to control the taste and texture.
A few things before we get started: I buy peanuts from Trader Joe’s. I love the unsalted roasted peanuts; they’re still flavorful yet also allow you to control the salt content. Superb, right?
Secondly, I love a super creamy, drippy peanut butter thus I’ll process mine so long as possible (about 10 minutes roughly). If it isn’t creamy plenty of to your preference, you can include a teaspoon or two of coconut essential oil. If you want chunky, collapse in a few tablespoons of finely chopped peanuts once you’re all carried out processing.
Finally, I store mine inside a mason jar , nor refrigerate it. You can if you want, but I don’t find it necessary.
So, let’s get to it!
First place your peanuts in your meal processor and process for approximately 5 minutes or before nuts begin to form a creamy paste. Add in vanilla bean, honey, sodium and coconut oil; process once again for 2-4 mins.
At this point, the peanut butter should be pretty smooth. If it isn’t you can include additional coconut oil (I would recommend 1-2 teaspoons). You should also taste the peanut butter to make sure the sweet and saltiness is usually i’m all over this to your preference. Remember that if you add more honey, you will have to add more coconut oil as honey can make the peanut butter seize up a little. Pour peanut butter right into a mason jar, or another airtight box and seal tightly.
I recommend this peanut butter about multigrain seedy toast or spreading it on a banana. It’s also amazing in oatmeal or in yogurt. Enjoy! Xoxo.
Homemade Salted Vanilla Honey Peanut Butter
2 teaspoons honey
½ teaspoon salt, plus more to taste
1-2 teaspoons coconut oil, plus much more if necessary
Place your peanuts in your meal processor and process for about 5 minutes or before nuts commence to form a creamy paste. Add in vanilla bean, honey, sodium and coconut oil; process once again for 2-4 mins or until creamy.
At this point, the peanut butter ought to be quite smooth. If it isn’t you can include additional coconut oil (I would recommend yet another 1-2 teaspoons). It’s also advisable to flavor the peanut butter to be sure the special and saltiness can be spot on to your preference. Remember that if you add more honey, you will have to add more coconut oil as honey could make the peanut butter seize up a little.
Pour peanut butter right into a mason jar, or another airtight container and seal tightly. Makes 10 servings. Meal: 2 tablespoons.
To make Vegan: Replace the honey with agave nectar or pure maple syrup.
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