How to make your own peanut butter for Peanut Butter Lover’s Month plus 3 perfectly peanuty recipes
For peanut butter lovers, the taste and texture of this popular spread is delicious! Of course, not everyone can enjoy peanuts as unfortunately, it is a food that many are allergic to but if you love it – you REALLY love it!
For those of us who can enjoy it, peanut butter is SO versatile! You can use it in savoury dishes, such as a stir-fry or a soup or as a breakfast toast-topper, a sandwich filling or even use it to make an incredible dessert.
The earliest reference to peanut butter can be traced back to the ancient Incas and Aztecs who ground roasted peanuts into a paste.
It was in the early 1900s however that it began to be produced commercially and its popularity grew. When meat was scarce in the second world war, peanut butter was a good source of protein, and the creamy spread became an American icon!
Peanuts are not tree nuts – they belong to the legume family along with lentils and chickpeas. Although high in fat, the fat they contain is a healthy type and they are also a good source of fibre and protein.
Some commercial peanut butter can contain various added ingredients such as sugar, vegetable oil and trans fat but these additions are not necessary.
Here is a quick recipe for you to try, it’s palm oil-free, contains no preservatives and is cheap to make! I couldn’t believe how easy it was! You only need three ingredients a food processor and a jar to store it in (if it lasts that long!)
Plain, unroasted peanuts 300g (11oz)
Honey 1 tsp (or to taste)
Salt ½ tsp (or to taste)
Sesame oil 1½tsp
1 Preheat oven to 200°C/180°fan/Gas 6.
2 Spread peanuts on a baking tray and roast for 10 minutes or until golden. Remove from oven and allow to cool slightly.
3 Blend nuts in a food processor until smooth and creamy. Using a spatula, scrape peanuts down from the side of the processor every minute or so. This should take 3-4 minutes.
4 Add honey, salt and oil, then blend for another minute. Taste and add more honey and salt, if necessary.
5 Spoon peanut butter into a sterilised jar. Store in the fridge and use within two weeks.
Cook’s tip: Add ½ tsp cocoa powder with honey, salt and oil for a chocolatey flavour.
Here are some of our favourite recipes using peanut butter, for #PeanutButterLoversMonth, including two BRAND NEW recipes from our fabulous cookbook More Taste & Less Waste (which makes a brilliant Christmas gift!).
Head of Dairy Diary; I’m passionate about producing high quality products that our customers will cherish. I’m also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)