Hi! Sorry I’ve been away for a few times. I’m on my way back to Chicago today after a truly wonderful vacation to Mexico with Tony. I’ll be bombarding you with photos and improvements on life lately, and yes Health and fitness Wednesdays are coming back. I’ve currently got next week’s started and it’s gonna be a good one!
In the meantime, I needed to pop in and enable you to get this recipe for a few a breeze peanut butter I made a few weeks ago because it is FABULOUS. I cannot tell you the amount of moments I pass on it on a banana within the mornings, or how it was spooned it directly into my mouth area. You can find no boundaries with regards to my love for nut butters. non-e. If you liked this article and you would like to acquire a lot more data with regards to recipe for stuffed zucchini boats without meat kindly stop by our website. There are a SERIOUS issue. I crave them potentially a lot more than any dessert.
Since I go through jars of peanut butter frequently, I think it is much easier and far less expensive to just make my very own and test out different flavors. All you have to is a food processor to whip up a batch and the procedure is actually enjoyable because you’re able to control the flavor and texture.
A couple of things before we begin: I purchase peanuts from Trader Joe’s. I love the unsalted roasted peanuts; they’re still flavorful yet also enable you to control the sodium content. Superb, correct?
Secondly, I really like a super creamy, drippy peanut butter hence I’ll process mine for as long as possible (on the subject of 10 minutes roughly). If it is not creamy more than enough to your liking, you can include a teaspoon or two of coconut essential oil. If you’d like chunky, fold in several tablespoons of finely chopped peanuts once you’re all completed processing.
Finally, I store mine within a mason jar and don’t refrigerate it. It is possible to if you want, but I don’t find it necessary.
So, let’s reach it!
First place your peanuts in your meal processor and process for approximately 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.
At this time, the peanut butter ought to be pretty smooth. If it isn’t you can add additional coconut oil (I recommend 1-2 teaspoons). It’s also advisable to flavor the peanut butter to be sure the lovely and saltiness can be spot on to your preference. Remember that in the event that you add more honey, you will have to add more coconut essential oil as honey can make the peanut butter seize up a bit. Pour peanut butter right into a mason jar, or another airtight container and seal firmly.
I would recommend this peanut butter about multigrain seedy toast or growing it on the banana. It is also amazing in oatmeal or in yogurt. Enjoy! Xoxo.
Homemade Salted Vanilla Honey Peanut Butter
2 teaspoons honey
½ teaspoon salt, plus much more to taste
1-2 teaspoons coconut oil, plus more if necessary
Place your peanuts in your meal processor and practice for about 5 minutes or before nuts commence to form a creamy paste. Add vanilla bean, honey, salt and coconut essential oil; process once again for 2-4 mins or until creamy.
At this point, the peanut butter should be fairly smooth. If it is not you can add additional coconut essential oil (I would recommend yet another 1-2 teaspoons). It’s also advisable to flavor the peanut butter to make sure the special and saltiness is certainly spot on to your preference. Remember that in the event that you add even more honey, you will have to add more coconut essential oil as honey could make the peanut butter seize up a little.
Pour peanut butter right into a mason jar, or another airtight box and seal tightly. Makes 10 portions. Meal: 2 tablespoons.
To make Vegan: Replace the honey with agave nectar or pure maple syrup.