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| Smooth and creamy peanut butter |
It took a diet and exercise regime to catapult me into making peanut butter.
Driven to cheat, you say?
Not so. It's part of the sensible food plan of the 21 Day Fix. I'm on it and I'm lovin' it.
This is the first round for me of what will be multiple 21 day fixes until I'm in total Beachbody shape. But, I can tell you that this program is the best thing for me that's "come down the pike" in years.
You can buy peanut butter in the store, of course. Or, if you happen to have a great big sack o' raw peanuts hanging around in your freezer, you can whip up a batch. Here's a place where you can order shelled raw peanuts.
For "21 day approved" peanut butter, make it "au naturel", without adding oil or sugar. A little more processing, and this is close to the consistency you'll want.
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| Delicious, all-natural peanut butter |
Here is my adaptation of the recipe from the Food Network's Alton Brown.
15 ounces of raw, shelled peanuts (with skins)
1 ½ TB peanut oil (omit for 21 day fix)
1 ½ tsp. honey
Kosher salt to taste
Spread raw peanuts on baking sheet. Bake at 350 for 30
minutes, turning them over with a spatula after 15 minutes. Remove from oven after 30 minutes and allow to
cool. Once roasted, they smell and taste delicious!
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| Mmmmm. All roasted and delicious. |
After they’ve cooled, rub peanuts in your hands to remove
the skins. Place peanuts in a salad spinner and spin until all the skins are
removed.
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| Removing the skins. Works like a charm! |
Add nuts to food processor and process until it's a consistency
that you like. For smooth peanut butter, add the peanut oil and process for 1-2
minutes. Add honey and salt as desired. Recipe yields 1 1/2 cups. Store in a covered container in the refrigerator. Keeps well for 2 months.
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| Adding oil for a smooth, creamy texture |
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| Ready to eat! |
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| Enjoy! |
