I love peanut butter. It is yummy. And gooey. And delicious. And a GREAT thing to use in all types of baking projects. However, there is an issue with big-brand peanut butter companies. Look on the ingredient list. You’re looking at it? Good. On my jar of peanut butter, it says “Ingredients: Peanuts and sugar” but it ALSO contains some molasses and fully hydrogenated veggie oils.
But…but…I don’t want anything extra in my peanut butter. I just want it for the healthy fats and proteins! Not the sugars or oils!
What ever is the answer to this food dilemma?
As I was scrolling through Instagram one day, I came across the recipe for homemade nut butter from http://mindovermunch.com. Alyssia (The woman who runs the Instagram and website) does an awesome job posting healthy recipes every day, along with the nutrition info. I thought making her nut butter was an awesome idea because I was in Colorado at the time and I was having an urge to make food. So I asked my grandma if she wanted nut butter. And she said sure. So. My own interpretation of this recipe was created!
- 1 lb (16 oz) of salted or unsalted nuts. Any nut! I did a combo of them but you can use almonds, cashews, maybe macadamia nuts….
- 1 tbs ground cinnamon
- 1 tbs of honey or 1 tbs of sweetener (I used truvia and it was fine, it depends if you want your butter sweeter or saltier. I like mine saltier, so I didn’t find much of a need to use a bunch of honey)
- 1/2 cup (more or less) unsweetened vanilla almond milk.
Place nuts, cinnamon, and honey or sweetener in the food processor. Blend until the mixture resembles a big ball. Add some almond milk to break up the ball. The ball will probably start forming again. Add some more almond milk. Wait to see if it forms a ball again. If it does, add some more. Point is, gradually add the almond milk; don’t do it all at once. Eventually, after a lot of blending, the butter will settle from the ball to a creamy mixture. The great thing about this recipe is 1. it’s simplicity and 2. you can alter it to however you like your nut butter. Don’t like cinnamon? Don’t add it! Don’t like honey? Don’t add it! Like thick nut butter? Add less almond milk! Like thinner nut butter? Add more! It’s greatly versatile, which is why I love the recipe. I hope you try it out and love it as well!
Calories: It ranges from 160-200 ish per 2 tablespoons, because there are so many factors involved based off of personal preference. It’s a matter of what nut you use, how much honey you add, how much almond milk you add, etc.