Peanuts
Peanuts are rich in monosaturated fats and antioxidants such as oleic acid which both promote heart health. They are also good sources of vitamin E, niacin, folate, protein and manganese. Yay for peanuts!
Macadamia Oil
I used macadamia oil rather than an olive oil because of the nutty flavour and it is also very high in monosaturated fats and oleic acid too! As well as this it has an even balance of the essential fatty acids omega-3 and omegas-6. Although it is a little bit more expensive than other oils, I definitely recommend it because it is also good for skin and hair treatments which I will maybe make a post about later.
Rice Malt Syrup
This is a natural sweetener made from 100% brown rice which is vegan and an alternative to honey. It doesn't have fructose in it so it is suitable for people with fructose sensitivities, and it is gluten-free for people with a gluten intolerance. I chose it for this recipe because it is good for a lot of different types of people with different food allergies and it isn't as sweet as regular honey or other sweeteners so it doesn't overpower the peanuty taste,
That Broke Girl's Homemade Sweet Peanut Butter
Ingredients
300g unsalted peanuts1 tbs macadamia oil
3 ts rice malt syrup
pinch of salt
Method
Roast the peanuts in a pan on a low-medium heat until just golden brown. Allow to cool. When the peanuts are room temperature put them into a food processor and blend until the nuts are coarse. For crunchy peanut butter: remove about 50g of the nuts (1/6th) and put them to the side. For smooth peanut butter: skip this step. Add in the macadamia oil, rice malt syrup and salt and blend in the processor for 1-2 minutes or until the mixture is of a paste consistency. If you need to after the 2 minutes, add a little bit more oil and blend some more. Once you are happy with the consistency you can add in the nuts that were taken out before and mix them into the mixture. You can either eat it now or set in the fridge for an hour before enjoying.
I would only recommend making a small amount like this at a time because it should only be keep in an airtight container in the fridge for no longer than 2 weeks.
