Homemade Peanut Butter (★★★★★)

In the past few months, Banana Milk has definitely become the main item prepared in the blender, being made almost every day.  (I’m also a big fan of making them with half milk, half soymilk, which is a bit of a variant on Kinako Banana Milk.)

That said, there are two other foods other foods I’ve ended up making quite a bit more than I expected:  Hummus and Peanut Butter

Peanut Butter has probably taken the most tweaking to get right.  I’ve bought raw peanuts and roasted them.  I’ve bought different kinds of oils.  I’ve tried a few different combinations of salt, sweeteners and oils, and I’ve found what I think is an absolutely amazing, healthy, affordable and easy combination that I can replicate to great results consistantly.

Homemade Peanut Butter (★★★★★)
Definitely not as sweet as store brand peanut butter, but my three-year-old son devours it

Bulk Dry Roasted Peanuts, Unsalted (these are sold at my local supermarket for $2.99/lbs.)
Sesame Oil (This definitely seems to work better with the peanuts than other oils.  That said, I also love sesame, so this may be a personal preference.)
Maple Syrup (We’re using Grade A, Dark Amber, which is pretty watery)

For peanuts, I recommend more than ⅔rds of a pound, but less than a full pound, I find that .75 to .80 lbs. seems to work well in the blender and fit well in the peanut butter jar we put it in.  I put all the peanuts in the blender, turn it on, quickly power up to 10, turn on high, and use the tamper to help push the peanuts into the blender.  After about 30 seconds or so of this, I have a relatively blended, dry peanut butter in the blender.  I add about a tablespoon of maple syrup and maybe a little more than half that much sesame oil.  At this point, I just kind of know how much of each to add after I’ve blended the peanuts, but I think those are reasonable estimates.

I turn the blender on again after adding the Sesame Oil and Maple Syrup, ratching quickly to 10 and then high, and use the tamper to push the peanut butter into the blades.  After 30 seconds of this, it’s ready to eat or put into a jar.

So that’s it…no salt.  I just don’t think it needs any.  It’s not overly dry or oily, nor watery or too thick.  It’s a great consistency and flavor, and easy and cheap to make.

  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: