Hi! Sorry I’ve been away for a few times. I’m on my way back to Chicago today after an absolutely wonderful vacation to Mexico with Tony. I’ll be bombarding you with pictures and improvements on life recently, and yes Wellness Wednesdays are coming back. I’ve currently got next week’s began and it’s gonna be a good one!
In the meantime, I needed to pop in and bring you this recipe for some a breeze peanut butter I made a couple weeks ago since it is FABULOUS. I can’t tell you the amount of moments I pass on it on a banana within the mornings, or how it had been spooned it straight into my mouth area. You can find no boundaries when it comes to my love for nut butters. NONE. I had a SERIOUS problem. I crave them potentially a lot more than any dessert.
Since I go through jars of peanut butter frequently, I find it much easier and far less costly to just produce my own and test out different flavors. All you need is a meals processor to whip up a batch and the process is actually pleasurable because you can control the flavor and texture.
A couple of things before we begin: I buy 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, right?
Secondly, I really like a super creamy, drippy peanut butter therefore I’ll process mine for as long as possible (approximately 10 minutes or so). If it isn’t creamy enough to your liking, you can add a teaspoon or two of coconut essential oil. If you want chunky, fold in a few tablespoons of finely chopped peanuts once you’re all done processing.
Lastly, I store mine within a mason jar , nor refrigerate it. You can if you’d like, but I don’t find it necessary.
So, let’s get to it!
First place your peanuts in your meal processor and process for about 5 minutes or before nuts commence to form a creamy paste. Add vanilla bean, honey, sodium and coconut essential oil; process once again for 2-4 mins.
At this point, the peanut butter should be fairly smooth. If it is not you can add additional coconut essential oil (I would recommend 1-2 teaspoons). It’s also advisable to flavor the peanut butter to make sure the special and saltiness is normally i’m all over this to your liking. Remember that in the event that you add more honey, you’ll need to add even more coconut oil as honey can make the peanut butter seize up a little. Pour peanut butter into a mason jar, or another airtight box and seal firmly.
I recommend this peanut butter about multigrain seedy toast or spreading it on the banana. It’s also fantastic 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 essential oil, plus much more if necessary
Place your peanuts in your food processor and approach for about 5 minutes or before nuts begin to form a creamy paste. Add vanilla bean, honey, salt and coconut essential oil; process again for 2-4 moments or until creamy.
At this point, the peanut butter ought to be pretty smooth. If it is not you can include additional coconut oil (I recommend yet another 1-2 teaspoons). You should also flavor the peanut butter to make sure the sugary and saltiness is usually spot on to your preference. Remember that in the event that you add even more honey, you will have to add even more coconut oil as honey can make the peanut butter seize up a bit.
Pour peanut butter right into a mason jar, or another airtight pot and seal tightly. Makes 10 portions. Serving size: 2 tablespoons.
To make Vegan: Replace the honey with agave nectar or pure maple syrup.
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