Food recipes
'Tine's Natural Peanut Butter
'Tine's Natural Peanut Butter Ingredients: oil, corn, peanut, and olive shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) honey salt, table Directions: Preheat oven to 400F Fahrenheit....
'Tine's Natural Peanut Butter
Ingredients:
oil, corn, peanut, and olive
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
salt, table
Directions:
Preheat oven to 400F Fahrenheit.
Spread shelled, roasted peanuts on a baking sheet.
Heat for 8-10 minutes or until they get glossy with oil.
After heating, immediately transfer peanuts to food processor or blender.
Turn the food processor on for a minute, then stop and scrape the sides.
(It won't look like butter at this point.)
Turn the food processor back on for about 30 seconds.
Then, scrape the sides down and add a tablespoon of coconut oil.
Keep blending the nuts and oil continuously, pausing to scrape the sides every 2 minutes.
Add a small amount of oil if it doesn't start to look creamy after doing this 3 more times, but be patient!
Once the texture is smooth, add honey (or choice of sweetener) and a dash of salt to your own preference.
I used regular "table salt," but kosher salt would work.
Blend until these are incorporated into the peanut butter.
(Natural peanut butter is NOT going to get as smooth as store-bought PB)
Transfer into airtight container and store in refrigerator for up to 2 weeks.
Ingredients:
oil, corn, peanut, and olive
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
salt, table
Directions:
Preheat oven to 400F Fahrenheit.
Spread shelled, roasted peanuts on a baking sheet.
Heat for 8-10 minutes or until they get glossy with oil.
After heating, immediately transfer peanuts to food processor or blender.
Turn the food processor on for a minute, then stop and scrape the sides.
(It won't look like butter at this point.)
Turn the food processor back on for about 30 seconds.
Then, scrape the sides down and add a tablespoon of coconut oil.
Keep blending the nuts and oil continuously, pausing to scrape the sides every 2 minutes.
Add a small amount of oil if it doesn't start to look creamy after doing this 3 more times, but be patient!
Once the texture is smooth, add honey (or choice of sweetener) and a dash of salt to your own preference.
I used regular "table salt," but kosher salt would work.
Blend until these are incorporated into the peanut butter.
(Natural peanut butter is NOT going to get as smooth as store-bought PB)
Transfer into airtight container and store in refrigerator for up to 2 weeks.