Here’s another basic preparation that I often make: peanut butter! I make it at home for several reasons. First of all, I really like it, and I use it to prepare various recipes. In Italy, I’ve noticed that it costs a lot, so being able to make just a small amount when needed is certainly a great saving for my readers. Another important reason is that I believe these types of packaged products are really full of other ingredients that can be avoided, besides preservatives, a lot of sugar is often added. Obviously, if you find the 100% peanuts one, it’s different, but generally, it costs more, so it’s better to make it at home!
Another reason I use peanut butter almost every day is that peanuts are a good source of protein, about 25 g per 100 g, containing Omega 3 and antioxidants, so adding a little throughout the day certainly contributes to the intake of important nutrients, especially if following a vegan diet. Also, by preparing it at home, you have control over the amount of added fats and sugars needed to blend the peanuts well, even without a powerful food processor. So after a couple of tests, I decided this combination of ingredients provides me with a delicious, natural, easy-to-make peanut butter with few Weight Watchers Propoints. Here’s how I make it…
You can find some recipes with peanut butter here:
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: No cooking
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 3/4 cup peanuts (natural, shelled, about 4.2 oz with shell)
- 1 tsp extra virgin olive oil
- 1 tsp agave syrup (or maple syrup)
- 2 tsps water (approximately)
- Points for 1 heaped teaspoon = 2 WW points
Tools
- Blender
- Hand Blender
- Liquid Measuring Cups
Steps
First, shell the peanuts and remove the skin, but don’t be tempted to eat them, I warn you!
Place the peanuts in the food processor and pulse until you obtain a fine paste.
I used the food processor that came with my hand blender which is an old model, and for this reason, I added some liquid in the next step; otherwise, I wouldn’t have achieved a creamy result.
Add the agave syrup and blend again, then add the teaspoon of oil and blend once more.
If the consistency is too hard, add a little water, one teaspoon at a time, until you achieve the desired consistency. I had to add two teaspoons of water in total.
Let the mixer run for at least a couple of minutes so that it forms a nice thick and buttery cream.
And here’s your homemade peanut butter ready. Just store it in a closed container in the fridge, and it will last even for a few weeks.
I really like it spread on toast with a bit of strawberry jam, American style: delicious! But I also use it dissolved with other ingredients to make sauces for ethnic recipes. Did you already know it? How do you use it?
Enjoy!
by Giovanna Buono
Storage
You can store it in the fridge, but take it out a bit before using it, or it might be too hard. Sometimes I’ve forgotten it outside the fridge, and honestly, it remained good. I’ve never tried freezing it; if you do, let me know…
FAQ (Questions and Answers)
I can’t eat peanuts, how can I substitute them?
You can easily use almonds or cashews as long as they are natural.
Can I skip the oil and agave syrup?
Of course, you can as long as you have a powerful food processor; otherwise, you might have trouble achieving a smooth and creamy peanut butter.
