Homemade Peanut Butter
We Americans love our peanut butter. It’s a staple. Everyone remembers that delicious peanut butter and jelly sandwich from childhood, or those addictive peanut butter cookies.
However, most commercial peanut butters are loaded with garbage ingredients we want to avoid. For example: high-fructose corn syrup and modern vegetable oils such as soybean oil and cottonseed oil.
Note: This is one of the posts that got nuked when I moved my blog after I got deplatformed – I will be updating this recipe eventually. Thanks for your patience.
Even if you’re buying “natural peanut butter,” that’s not good enough. Why? Because peanuts are very high in phytic acid.
Phytic acid blocks mineral absorption, so we really need to soak peanuts before they are roasted. Read more about how phytic acid causes tooth decay and osteoporosis.
When you soak and then roast peanuts, they are pretty nutritious. Peanuts are a relatively good source for the B-vitamin, niacin (86% of DV for 3.5 oz serving). They are also a good source of magnesium (50%), phosphorus (48%), zinc (33%), and folate (62%).
This is why I never buy peanut butter at the store, even the “healthy” and organic brands. I only make it homemade.
Homemade Peanut Butter
Equipment Needed
Baking pan (cookie sheet)