Ingredients
Method
1.Preheat oven to 180°C.
2.Place peanuts and a drop of the oil in a baking tray and stir. Roast the peanuts, stirring from time to time for about 10 minutes or until golden and toasted.
3.In a processor or blender process the nuts to a paste. Add a pinch of salt and pulse to mix, then add a drop of oil to adjust the consistency if needed.
4.Taste and season with salt and honey. Pack into a sterilised jar.
Note
- Try chocolate peanut butter: Add cocoa powder and icing sugar, to taste. – Peanut and almond butter: Use 225g peanuts and 225g almonds. – If you prefer crunchy peanut butter, reserve some toasted nuts, pulse into chunks and stir into mixture. Skip the roasting stage if you prefer raw peanut butter. Any mild oil, such as coconut or peanut, will work. Use 1 tablespoon sugar, stevia or maple syrup instead of honey, if desired. – The oils present in natural peanut butter can go rancid, a process accelerated by heat and humidity. It will keep in a cool, dark place for several weeks; the fridge will keep it fresher longer. The oil in peanut butter will naturally separate and come to the surface – simply stir it back in. PER 15G SERVE Energy 91kcal, 380kj • Protein 3g • Total Fat 8g • Saturated Fat 1g • Carbohydrate 2g • Sugars 1g • Fibre 1g • Sodium 1mg
