Here’s another basic preparation I often make: peanut butter! I make it at home for various reasons. First of all, I really like it and I use it to prepare various recipes. I’ve noticed that in Italy it costs a lot, so being able to make just a small amount when needed is definitely a great saving for my readers. Another important reason is that I believe that many packaged products are really full of other unnecessary ingredients, apart from preservatives, a lot of sugar is often added. Obviously, if you find 100% peanut butter, that’s one thing, but it generally 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 of product, they contain Omega 3 and antioxidants, so adding a bit during the day certainly contributes to the intake of important nutrients, especially if following a vegan diet. Additionally, by making it at home, you can control the amount of added fats and sugars necessary to properly blend the peanuts even without a powerful food processor. After a couple of tries, I decided this combination of ingredients gives me a delicious, natural, easy-to-make peanut butter with few Weight Watchers ProPoints. Here’s how I prepare 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 4.25 oz with shell)
- 1 teaspoon extra virgin olive oil
- 1 teaspoon agave syrup (or maple syrup)
- 2 teaspoons water (about)
- Points for 1 heaping teaspoon = 2 WW points
Tools
- Food Processor
- Liquid Measuring Cups
Steps
First, shell the peanuts and remove the skin but don’t be tempted to eat them, I warn you!
Put the peanuts in the food processor and grind them by pulsing until you get a fine paste. I used the food processor that comes with my hand blender, which is an old model, and for this reason, I added a liquid part in the next step; otherwise, I wouldn’t have been able to achieve a creamy result.
Add the agave syrup and blend again, then add the teaspoon of oil and blend again. 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 a total of two teaspoons of water.
Let the mixer run for at least a couple of minutes so that a nice thick, buttery cream forms.
And here is the homemade peanut butter ready. Just store it in a closed container in the fridge, and it will last for a few weeks.
I really like it spread on toast with some strawberry jam, American-style: delicious! But I also use it dissolved with other ingredients to prepare sauces for ethnic recipes. Did you know it already? How do you use it?
Enjoy!
by Giovanna Buono
Storage
You can store it in the fridge, but take it out a little before using it, or it might be too hard. Sometimes I’ve left it out of the fridge and honestly, it remained good. I’ve never tried freezing it; if you do, let me know…
FAQ (Frequently Asked Questions)
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, provided you have a powerful food processor, otherwise you might have trouble getting smooth and creamy peanut butter.
