Peanut Butter
Ingredients:
- 420 g (3 cups) raw peanuts
- pinch of salt (optional)
- 2.7 g (1 tsp) ground cinnamon
- 1–2 tbsp maple syrup (optional, for sweetness)
- 1–2 tbsp peanut oil or neutral oil (optional, for smoother texture)
Equipments:
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Grain-Free
Nutrition:
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Keep blending even when it looks like it's not working — peanuts go through a chalky, clumpy stage before turning smooth, and stopping too early leaves a grainy butter.
Instructions:
- Roast the Peanuts (if raw): Preheat oven to 175°C (350°F). Spread 420 g (3 cups) raw peanuts in a single layer on a baking sheet. Roast for 10–12 minutes, shaking once halfway through, until lightly golden and fragrant. Allow to cool slightly.
- Blend: Transfer the peanuts to a food processor. Process continuously for 5–8 minutes, stopping every 1–2 minutes to scrape down the sides. The peanuts will go from crumbs to a thick paste to smooth, runny butter.
- Season: Add a pinch of salt, optional 1 tsp ground cinnamon, and optional 1–2 tbsp maple syrup. Blend for a further 30 seconds until fully combined.
- Store: Transfer to a clean glass jar. Keeps at room temperature for up to 2 weeks, or refrigerated for up to 2 months.
Notes: The blending takes patience — the peanuts go through a crumbly stage, then a ball stage, then finally break down into smooth butter. Don’t stop at the crumbly or ball stage. Roasted peanuts blend much faster and produce a more flavorful butter than raw. If using raw peanuts, roast them at 175°C / 350°F for 10–12 minutes first.
Tips: Let the food processor run continuously in 2-minute intervals, scraping down the sides between each, to avoid overheating the motor.
Storage: Store in an airtight jar at room temperature for up to 2 weeks, or refrigerate for up to 3 months. Natural oil separation is normal — stir well before each use.
Swaps: Peanuts can be replaced with roasted almonds, cashews, or sunflower seeds for different nut and seed butters using the same technique.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The ground cinnamon adds warmth and a comforting, spiced aroma. The salt sharpens and balances every other flavor in the dish. The –2 tbsp maple syrup brings natural sweetness with a hint of caramel depth. The –2 tbsp peanut oil or neutral oil keeps the fat neutral so the other ingredients can shine.
Peanut Butter
Ingredients:
- 420 g (3 cups) raw peanuts
- pinch of salt (optional)
- 2.7 g (1 tsp) ground cinnamon
- 1–2 tbsp maple syrup (optional, for sweetness)
- 1–2 tbsp peanut oil or neutral oil (optional, for smoother texture)
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The ground cinnamon adds warmth and a comforting, spiced aroma. The salt sharpens and balances every other flavor in the dish. The –2 tbsp maple syrup brings natural sweetness with a hint of caramel depth. The –2 tbsp peanut oil or neutral oil keeps the fat neutral so the other ingredients can shine.
Prep:
Keep blending even when it looks like it's not working — peanuts go through a chalky, clumpy stage before turning smooth, and stopping too early leaves a grainy butter.
Instructions:
- Roast the Peanuts (if raw): Preheat oven to 175°C (350°F). Spread 420 g (3 cups) raw peanuts in a single layer on a baking sheet. Roast for 10–12 minutes, shaking once halfway through, until lightly golden and fragrant. Allow to cool slightly.
- Blend: Transfer the peanuts to a food processor. Process continuously for 5–8 minutes, stopping every 1–2 minutes to scrape down the sides. The peanuts will go from crumbs to a thick paste to smooth, runny butter.
- Season: Add a pinch of salt, optional 1 tsp ground cinnamon, and optional 1–2 tbsp maple syrup. Blend for a further 30 seconds until fully combined.
- Store: Transfer to a clean glass jar. Keeps at room temperature for up to 2 weeks, or refrigerated for up to 2 months.
