Monday 15 May 2017

Peanut and Maca Butter

peanut and maca butter

Homemade peanut butter is a revelation and if you've never made it before, I urge you to do so as it's really very simple! It's a great choice for beginners for the very reason that it's one of the easier nut butters to make and after all, I think for most people, PB is the first nut butter they try.
The final result is so smooth and creamy that it's almost reminiscent of butter frosting, with an incredible peanut flavour. What's more, I love making this because I can be 100% assured that it's orang-utan friendly thanks to it being free from the addition of palm oil, unlike many mass produced versions. It's great smeared onto toast, added to smoothies, as a topping for porridge and makes a wonderful post-workout snack when used as a dip with chopped apple or celery.

Three great health benefits: boosts mood, beneficial for heart health, energy boosting

Makes 1 cup
Store refrigerated in an airtight jar or container

2 cups peanuts (I used paleskin variety)
1-2 tbsp maca powder, to taste
Generous pinch sea salt

1) Preheat oven to 180 degrees C.
2) Place the peanuts in a single layer on a baking tray and dry roast in the oven for 5 minutes. Remove from the oven and set aside to cool.
3) Place the peanuts in a clean tea towel, paper towel or muslin cloth and rub to remove the skins. Discard the skins.
4) Place the peanuts in a food processor and whizz until smooth and creamy. The time this takes will depend upon the power of your food processor and may require patience (mine took approx 8-10 minutes). It's important to pause every minute or so to scrape down the sides of the bowl and also to prevent the motor from overheating.
5) Add the salt and maca powder and whizz in the food processor until thoroughly combined. Pour into an airtight container or jar and refrigerate.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

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