Almond butter has been my nut butter of choice these days… every day.
But, I have to say, I’ve been missing my cheaper, classic counterpart: peanut butter.
It’s not unusual to find half of a grocery store aisle dedicated to fancy nut and seed butters, some priced at almost twenty dollars for a twelve ounce jar.
While exotic nut and seed butters may be delicious and nutrient-dense, I don’t want to entirely ignore the oldest ancestor of them all.
Peanut butter has seemed to hold its own through this recent “health butter phenomenon.”
And I’ll show you why…
Easy Peasy Creamy Peanut Butter
2 c. roasted + salted peanuts
Grind peanuts in a food processor for approximately 5-6 minutes until creamy.
Store in the fridge in a sealed container.
FYI: it’s tasty smeared on cinnamon grahams for an afternoon snack.
* * *
What’s your favorite nut/seed butter?
Have you ever made PB?
fresh peach coconut pecan muffins.
sour cherry & walnut scones.
Meal Plan | Week of February 17
Coconut Zucchini Muffins
a wheaty surprise!
I have made my own pb.
I’ve added chia seeds.
Sometime, add little honey. I did add graham crackers, but it was way too crumbly.
I LOVE IT!
I havent met a nut/seed butter I didn’t like. I think that sunflower seed butter is probably my favorite, but I haven’t yet made it from scratch. I have made some really good almond butter, but right now I’m digging the “grind your own” version at the co-op where you just push a button and it grinds either peanut butter or almond butter right there for you, which saves my poor food processor. Genius!