Here is another basic preparation I make often: peanut butter! I make it at home for several reasons. First of all I like it a lot and I use it to prepare various recipes. In Italy I also noticed it can be expensive, so being able to make just a small amount when needed is definitely a big saving for my readers. Another important reason is that, in my opinion, these types of packaged products are really full of other ingredients you can do without — besides preservatives they often add a lot of sugar. Of course if you find a 100% peanuts product that’s different, but it usually 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 little during the day certainly contributes to the intake of important nutrients, especially if you follow a vegan diet. Also, making it at home lets you control the amount of added fats and sugars needed to blend the peanuts well even without a powerful food processor. After a couple of trials I decided this combination of ingredients gives me a delicious, natural peanut butter that is easy to make and has few Weight Watchers ProPoints. Here is how I make it…
You can find some recipes using peanut butter here:
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: No-cook
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 3.5 oz peanuts (raw, shelled (about 2/3 cup); approximately 4.2 oz with shell)
- 1 teaspoon extra virgin olive oil
- 1 teaspoon agave syrup (or maple syrup)
- 2 teaspoons water (approx.)
- Points for 1 heaping teaspoon = 2 WW points
Tools
- Blender / Food processor
- Immersion blender
- Measuring spoons
Steps
First, shell the peanuts and remove the skins — but don’t give in to temptation and eat them all, please!
Put the peanuts in the food processor and pulse until you obtain a fine paste.
I used the small chopper that came with my immersion blender, which is an older model, and for that reason I added some liquid in the next phase; otherwise I wouldn’t have been able to get a creamy result.
Add the agave syrup and blend again, then add the teaspoon of oil and blend once more.
If the texture is too stiff add a little water, one teaspoon at a time, until you reach the desired consistency. I had to add two teaspoons of water in total.
Run the mixer for at least a couple of minutes so a nice dense, 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 toasted bread with a bit of strawberry jam, American-style: delicious! I also use it melted with other ingredients to prepare sauces for ethnic recipes. Did you already know it? How do you use it?
Enjoy!
by Giovanna Buono
