peanut? butter
I’ve made a couple of batches of peanut butter and cashew butter. I don’t know what got into me, but I thought If just peanuts taste good, it’s gotta taste better with everything in it! Honestly, I think I need to add a lot more oil to the butter than I’m comfortable doing. What I’ve been making should be rolled in parchment paper and sliced instead of spread out of a tub. I should probably use peanut oil instead. We’ll see next time.
- 5 oz peanuts
- 5 oz cashews
- 5 oz almonds
- 1/2 c sunflower seeds
- 1/2 c flax meal
- 1/2 c cappings
- 1/2 c honey
- 1/4 c vegetable oil
Roast the nuts and seeds in a 425 degree oven until they start to smell toasty. In a food processor combine the cooled nuts and seeds, flasx meal, honey, cappings, and vegetable oil. Process until it’s smooth. I’m seriously considering rolling it up in some parchment paper next time, but for now, it’s sitting in my fridge in a 24oz jar.
Serve with raspberry preserves that you made from your roadside raspberries.