I DID THIS.
I made it. On my own, with, like, real peanuts.
In five minutes and NOT EVEN JOKING.
This is The Peanut Butter of peanut butters. It’s peanut butter like you’ve never seen before. Or have you? If you’ve made your own peanut butter, you’re already five hundred light years ahead of me in coolness. But if you haven’t made homemade peanut butter yet, we need to talk.
In this little jar of liquid gold, we have a peanut butter with the most perfectly melty, creamy texture, and with a barely sweet, peanutty-intense flavor. Add a little honey, add a little sea salt, or more or less or nothing at all. It doesn’t even matter. Something magical happens when you whip all those peanuts around in the food processor for a few minutes, and that something is creamy, drippy peanut butter that is the definition of perfect simplicity.
Now if you’ll excuse me while I go back for my 800th spoon-dip this morning.
Some news today: Bjork and I are starting up with a new commitment to sugar free eating again.
Today! For real, starting today.
And before you start thinking we’re something that we’re not, let’s just be real and talk about the Doritos I ate on Saturday while watching karaoke and the boxed brownies that made their way into our mouths while watching YouTube videos last night. Mmmmhmmm, well, okay, that happened.
We sort of stumbled into this refined sugar free routine when did a sugar free experiment last summer for 60 days (you can read about our first experience and the course we took in this post) and to be honest, I was expecting it to be pretty miserable. But we both really enjoyed it, because who’s weird enough to try a sugar free experiment and then say “we really enjoyed it?” — umm, we are.
For us, doing the occasional sugar fast (this round will officially be my third, Bjork’s second) is a really clear structure that just helps us to eat the way we want to eat: more real food, less processed stuff. If I were to sum it up in a single statement, I’d say these sugar free experiments are the process of limiting certain things you eat in order to gain freedom to actually eat the way you want to eat.
For as much as we like doing this, there are moments.
I did have a fruit pizza on my Recipes For The Blog list that will have to wait another few weeks (wah! whose idea was this again?!), and there will be times in the next few weeks where we will either need to bow out of sugar eating in social situations, or order something at a restaurant that isn’t necessarily exactly what we would have otherwise chosen. –> white rice with my Thai food? the best Soft Chocolate Chip Cookies? my favorite minty mocha from Caribou? WHERE MY FAVE FOODS AT? I don’t want to paint a picture of this being a super easy, super fun thing 100% of the time – there are challenges, for sure.
Overall, though, the benefits for us outweigh the challenges. Like, I had a big pile of raspberries and blackberries this morning with a nice lil’ bowl of Seven Sundays pear and macadamia muesli + flaked coconut + chia + three massive drizzles of this peanut butter aka liquid gold. and it was yumssss.
It might seem disconnected (me? disconnected? never ever ever), but I’m telling you all of this about the sugar eating thing because:
- I wanted you to know why you might see a slight change in recipes for a while ’round here – no refined sugars and no refined grains, but plenty of other yummy whole foods.
- From the reader survey, I know that whole, healthy, real food eating is something that MANY of you are interested in and/or working towards, so sharing Bjork and my experiences with this type of eating is hopefully helpful and encouraging (um, if my boxed brownie mix self can do this… we can all do this).
- The sugar free eating actually does tie in to this post – because could there be a better time to start making my own peanut butter?! Ugh. The stars totally aligned on that one.
This homemade peanut butter thing is massively better than anything I could have expected. I’ve heard of it for years and always thought it was secretly hard or something. And/or I’m just lazy.
But oh my gosh, IT’S SO EASY, you guys. It’s probably the easiest, fastest thing you could ever make. One ingredient, one machine, five minutes.
I love love love the texture because it can be thick (just pop that bad boy in the fridge for a while) or it can be drizzle-able and soft and runny, which is how I like it.
There is just nothing better than a melty spoonful of peanut butter to bring in the morning // to satisfy my pre-lunch hungers // to treat myself to before bed. Soooo maybe it’s habit forming? I mean, like, hard to say.
- 2 cups dry roasted peanuts
- 1-2 tablespoons honey or sugar
- additional salt to taste
- Place peanuts in a food processor. Turn the food processor on and let it run for 4-5 minutes. During this time, you'll see the peanuts go in stages from crumbs to a dry ball to a smooth and creamy "liquid" peanut butter. Stir in the sugar, honey, or salt, if you want.
- Store in the fridge or at room temperature if you think you'll go through it fast enough (I know people who store it both ways - I would just advise the fridge if it's going to be several weeks before you get through it).