Ever since I developed an allergy to dairy, I have increased my consumption of nut and seed butters. I was always a big yogurt and cheese eater so I needed a protein substitute and peanut/ seed butter helped me out a bit.
With concern about the hydrogenation of oils and sugar added to store-bought peanut butter, our family switched to the non-hydrogenated and no-sugar added peanut butter; now we can't eat any peanut butter with added sugar or emulsifiers as it tastes really sweet and gloggy.
Since our interstate move, we have found the price of this natural kind of peanut butter to be much dearer and in rather small containers so I have sourced my own peanuts and started making my own. I try to buy blanched, raw, organic peanuts when affordable otherwise go for unorganic blanched peanuts from a trusted quality source. I use seed butters for anything we send to school especially as a binding ingredient in homemade granola bars.
This peanut/seed butter recipe is easy to make if you have a high speed blender. My blender is a Vitamix knock-off from a grocery store chain called Aldi. For $99, it is a pretty good substitute for a Vitamix which retails for a minimum of $799 here in Oz. To clean-up from nut or seed butter making, just add water and a splash of liquid soap to the blending jug and whiz, rinse and repeat until clean.
- 4 cups of lightly roasted nuts or seeds
- 4 Tbps. coconut oil
- 3/4 tsp. unrefined sea salt
In a high speed blender, add coconut oil, sea salt and nuts/seeds. Pulse for about 2 minutes until peanuts start to break up. Then turn blender on regular speed and slowly work up to high. If the nuts or seeds don't start to liquefy, use the tamper to push down until they start to blend smoothly. Follow your blender's manufacturer instructions and you should achieve a smooth creamy nut or seed butter that is delicious.
Pour the nut/seed butter into a sterilized jar and refrigerate. To sterilize the jars, simply pour boiling water into a glass jar and lid. Leave the boiling water in the lid and jar for about five minutes and then empty and place upside down in a oven at about 100 degrees Celsius or 200 degree Fahrenheit until you are ready to pour in the butter. This product will keep indefinitely with proper sterilization and refrigeration.