How to make healthy and not bitter peanut butter? from Mary Lace
This is Mary, yes, again I am here with more questions about healthy nutrition. I can’t start anything to do without finding heavy proves of the right of I want to do so that’s why I am here so often. As you know from my posts, I am a big sweet tooth and sometimes I can’t stop myself from eating sweets and so on. I decided to make healthy sweets and at this moment I am looking forward to some recipes for healthy and, really important, not bitter peanut butter. I have tried some healthy one, bought in the shop, but it was too bitter and I didn’t like it, so, could you be so nice to pass me some of the recipes? Love you all.
Hello, Mary! I am quite an expert at making peanut butter at home. Apart from my basic recipe I often improvise, sometimes it has an almond or chocolate flavor. Have a food processor and a quarter of an hour? Yes, the process is that simple. The proportions of salt and honey are totally up to your taste. Here is your shopping list for a basic version: unsalted shelled peanuts (300 grams), sea salt (up to 3/4 teaspoon), honey (1 or two teaspoons), veggie or peanut oil (up to 3 teaspoons). Process the roasted peanuts until the mixture is shiny and smooth, add other ingredients. The consistency must not be too thick, balance it by adding oil, bit by bit. It is not bitter at all. You`ll be more experienced with time and know your perfect combinations. Good luck!
Mary, I think all of us like peanut butter. But the thing is that yeah, sometimes it can be very bitter. Good blender, nuts and 5 minutes – that’s all it takes to make homemade peanut butter. Clear flavor, smooth consistency and simple composition without clogging.
-1 glass (about 150 g) unsalted nuts
-pinch of salt
Pour nuts (1 cup = approx. 150 g) and a pinch of salt into the container and mix until the fat starts to separate – a thick cream of nuts.
NOTE! the salt fare is optional – we like butter with salt more, but it also comes out of the nuts themselves. If you have an old, well-worn blender and nuts hard to mix, add a tablespoon of neutral-flavor oil.
- 4 cups raw peanuts ,skin on, unroasted, unsalted
Roast the Raw Peanuts (skin on)
Preheat the oven to 180C (350°F). Spread the raw peanuts onto a baking sheet and roast them for 8-10 minutes or until lightly golden and glossy- you will spot some oil coming out of the peanuts.
Transfer the roasted peanuts onto a towel, rub until the skin of half the peants has been removed. The more skin you keep, the deeper the nutty flavor will be. I recommend to rub off the skin of at least 2 cups of roasted peanuts to make sure it blend easily. The more skin you keep, the more difficult it is to blend into a butter.
Process 1 minute – Total: 1 minute
Process on high speed until the peanuts form a ground texture -about 1 minute. If the nuts are still warm it will goes even faster. Stop and scrape down the sides of the bowl. Now the nuts looks like a thick dry ground.
Process 1 extra minute – Total: 2 minutes
Process for 1 more minute on high speed. Stop and scrape down the sides of the bowl. Now, your peanut butter start to come together, forming a sort of butter but still dry and thick, almost there!
Process 1 minute again – Total: 3 minutes
Process for 1 more minute on high speed. Stop and scrape down the sides of the bowl as before. Now, the butter is shiny/glossy, soft but still thick.
Process 1 last minute (or so) – Total: 5 minutes
Process for few more minutes – usually less than 2 minutes. Now the peanut butter is forming ! It is super smooth, lukewarm, glossy and ready to spread on toast or to use in the next flavored peanut butter recipes. You should obtain 2 cups of natural unsalted peanut butter with this recipe.
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