Recipe: Homemade Sweet Peanut Butter

When I went to go buy peanut butter the other day I didn't find anything I really wanted so I was inspired to make my own! I wanted to make it a little bit healthier so I could layer it more onto my toast and I wanted to make it a little bit sweeter just for a different flavour. That is where I came up with my own recipe for a sweet peanut butter that is healthy and I also made mine vegan too. It was really simple and inexpensive to make as I just used the stuff that was in my cupboard at home. The three main ingredients used all have lots of health properties:

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 peanuts
1 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. 

Stay Stylish,

That Broke Girl xxx

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