This next post comes as a request from a patient. I forgot about all my butter recipes until she said something! So thank you!
We make our own cashew, peanut, and almond butters and I'm working on a coconut butter recipe as well. I make these from scratch to SAVE MONEY (because eating gluten and dairy free can get expensive!). Also, I find it tastes better, is fresher, and I CAN CONTROL what goes into it. Did you know that almost all store-bought peanut butters have sugar in them? Weird. At least I think so. I don't even think it needs it so pardon my no sugar recipe below. If you feel you must add some, try 1 tsp organic evaporated cane sugar and then go from there.
(Gluten Free, Dairy Free, Sugar Free +more)
Created by jalene
Store in an airtight container in the fridge and use within 1 to 2 weeks for the freshest taste. Makes about 1 cup.
Tips from jalene
If you need more oil, try adding only 1/2 tsp more. I don't suggest more than 2 tsp because it will produce an oily, running peanut butter (which does not sub good in baking recipes).
If you're using a Blendtec, I usually blend it on the highest setting (10) a couple of times, scraping the sides. It gets it so creamy!
I have seen other people use honey roasted peanuts instead of regular peanuts. Just beware. Some brands contain MSG in them!
If you want to make this recipe super-from-scratch you can also get raw peanuts, oil and salt them yourself, and toast them in the oven at 350 F until golden brown.
Need a quick but power-packed snack?
I LOVE having some of this peanut butter swirled with raw honey on a toasted slice of my gluten free, dairy free bread.
wife of a holistic doctor &
Search our Website:
out my husband's (Dr. Nielsen's)
Follow us as we add
great new recipes