Homemade Roasted Peanut Butter *

The peanut is the only roasted nut(s) I will eat, and I usually only do so in peanut butter form (see Healthy Foods Gone Bad – Part 2 for more info on why). This homemade peanut butter is easy to make and tastes soooo delicious… not to mention it’s quite frugal and economical :) Who doesn’t like to save money?!

Valencia peanuts are small in size but big on flavor. They are the sweetest tasting of all peanuts. Valencia peanuts are grown mainly in the dry soil of New Mexico where aflatoxin is not a concern. Aflatoxin is a carcinogen that has been shown to cause liver cancer in rats (read more about aflatoxins in peanuts here and here).

  • 4 cups shelled, Raw Valencia Peanuts
  • 4 Tablespoons expeller-pressed Sunflower oil OR virgin Coconut oil * see note below *
  • 1/4 to 1/2 teaspoon unrefined sea salt, or to taste

If you prefer, you may first soak & dry the peanuts, before roasting. This will make the peanut butter more easily digestible.

Roast peanuts in a 350F oven for 10 to 15 minutes, stirring occasionally (about 2 to 3 times). Peanuts should be light golden in color, not to brown or burnt.

Allow peanuts to cool. Rub peanuts between your fingers to remove most of the red skin. Some red skin left behind is OK.

Place peanuts in container of a food processor. Process for about 30 seconds, until a coarse meal. Scrape down the bowl of the food processor. Process again for about 30 more seconds, until the peanut meal starts to clump (hold) together.

Add oil 1 Tablespoon at a time, and process until desired consistency (2 to 3 minutes, or more). Add salt and process until mixed in.

Store peanut butter in the fridge for the freshest, longest lasting peanut butter.

Note: To make “crunchy” peanut butter – After the peanut butter is processed to desired consistency and you have add/mixed in salt to taste, add 1/2 cup peanuts to the food processor and process for just a few seconds to chop and mix in the peanuts.

Makes about 3-cups.

*Sugar-Free / Grain-Free

* Using coconut oil in this peanut butter gives a nice flavor, but keep in mind it will have a much firmer texture straight out of the fridge. *


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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


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Comments

  1. Rachel Hyser says:

    Hi! Got a vitamix and going to experiment w/ homemade peanut butter. Planning on purchasing the sunland from amazon. My question is… do you do anything w/ the skins? Or just process them right up? If you remove — is there a trick to it? Thanks!

    • I just roast the peanuts in the oven like the recipe states and then let them cool for a few minutes. When they are still warm, but cool enough to handle, I rub the peanuts in-between my fingers. Most of the skins should come off. I then place all the peanuts and pieces of skin into a large colander with holes big enough for the pieces of skin to fall through but small enough that the peanuts won’t fall through. I shake the colander from side to side over a garbage bag. Most of the skin pieces will fall through the holes in the colander into the garbage and the peanuts will be left inside the colander.

      With all this said, don’t worry about getting every bit of skin removed. The peanut butter will still be fine. It’s just some people find the skins bitter…so it depends on how picky you are ;) I usually aim to remove at least half of the skins.

  2. Barb Wolfe says:

    Where do you find RAW valencia peanuts? I live in WI and can’t find them or they are not available to us through our food co-op out of Iowa. Any help would be great. Thanks!

    Barb

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