Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
As a nut butter, peanut butter is a healthier option than dairy milk butter. Peanut butter is a low-carbohydrate food that contains a good amount of plant protein and a heart-healthy ratio of unsaturated fats (PUFAs and MUFAs) to saturated fats. It is also a good source of several minerals, especially magnesium, potassium, phosphorus and zinc.
Making peanut butter at home is a breeze—it takes just a few ingredients and a few minutes. It is preservative free and much cheaper than the store-bought version.
I recommend preparing only a week's worth at a time so that it's always fresh. A fresh batch takes just a few minutes to make. Always store it in the refrigerator for maximum freshness.
I like to use honey as a sweetener, but you can omit this ingredient if you prefer. I hope you give this recipe a try!
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- 150 grams roasted, salted peanuts (or use unsalted peanuts if preferred)
- 1 1/2 tbsp olive oil
- 1 tbsp honey (optional)
- In a grinder or food processor, grind the roasted peanuts a few times on pulse mode until finely ground.
- Give a couple of more pulses until the oil starts to ooze out.
- Add the olive oil. Blend again, using slightly longer pulses, until the peanut butter is smooth and creamy.
- If you are using honey, add it now. Give a few pulses until it is well mixed.
- Transfer the peanut butter to a bowl and let it cool down; then transfer it again to an airtight bottle.
- Store the peanut butter in the refrigerator. It will keep well for 1 month.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2022 Rajan Singh Jolly