There is no mistaking that the flavour difference between store bought mainstream peanut butter that most of us are used to eating, and natural peanut butter that isn’t laden with all that sugar and all the hydrogenated crap. I love peanut butter. I could eat it right off a spoon. I slather it all over my toast. I’ve even dipped a chunk of milk chocolate into it and popped it into my mouth. Don’t judge, you know you’ve done it or thought about it lol.
Making peanut butter at home is simple. If you are trying to switch from store bought to natrual, try mixing the two together and gradually mix in less and less of the processed version until you are left with just the natrual stuff. This is especially helpful when switching over kids.
Let’s not just stop the show at peanut butter. Nut butters in general are super easy to make, each with their own unique flavour. Almond butter is especially yummy and you can make it using whole almonds, or even better, almond flour. Why buy the whole almonds and spend all that time grinding them when you can get a head start with almond flour, which is already ground up pretty damn fine? And we can whir it into a delicious almond butter in a few minutes with little effort!
- 2 cups almond flour or finely ground almonds
- 1 tsp neutral tasting oil (more if you wish a creamier butter)
- 1 tsp drizzle of honey (optional)
- In a food processor, add almond flour and about a tsp of oil. I used grape seed oil. Blend until smooth, stopping to scrape down the sides as needed.
- If you want a smoother, creamier almond butter, add a drizzle more oil.
- Taste the result... if you wish it to be a touch sweeter, add the honey and give it another whirl.
- Store in a covered container in a cool dark place for about a week or two, or longer in the refrigerator for several weeks.
So enjoy it on your toast, in baking or mix it up into a tasty dressing for salads or Asian style noodles. Dip some apple or banana into it, add it to a smoothie or just eat it straight off a friggin’ spoon. I wont judge!