This homemade peanut butter is easier to make than you think & tastier than anything you will find at the store! Plus, it’s healthier because it’s packed with Omega-rich flaxseed, plus hints of coconut and maple syrup.
Hello, friends! I’m currently blogging from Northern California where the weather is beyond beautiful! If you missed yesterday’s post you can check out our Memorial Day weekend fun here.
When Mr. Hungry left back home yesterday I did feel just a little bit guilty. I could have easily gone home and came back the next weekend to visit my friend. As I lay in the upstairs bedroom reading, listening to the wind and the birds the guilt melted away into pure relaxation. It’s been a crazy few months, I worked my tail off to keep up with everything, I decided I deserve to enjoy my week.
I deserve to drink wine, eat cherries directly off the tree, and listen to the wind. Because as the essentialism book (<–affiliate link for the book) I just finished on Audible says, “If you don’t prioritize your schedule, someone else will.” Ain’t that the truth.
This peanut butter is sitting in my fridge for when I get back. As you know I incorporate flax for hormone balance with seed cycling. I’m always looking for new ways to incorporate it. The thing that annoys me the most though?
When at the store I see products that have whole (not ground) flaxseed in them. Examples: Trader Joe’s Valencia peanut butter, and crunchy Nuttzo. Let’s just say those seeds are going out the same way they went in, we literally don’t have the capacity to break them down. That is why flaxseed should always be eaten ground. At Whole Foods the other day I saw a peanut butter jar with flax which also annoyed me because I know they put about 1 tablespoon of flax in the entire jar and then charge way more for it. UGH. So I knew right then and there I was going to make my own!
I also knew that I’d have to give up my quest for “no added oil” in this peanut butter recipe. The flax is so absorbent you have to add some sort of oil to keep it creamy. I think that’s why they barely put any in commercial/store bought versions. I went with coconut oil but that did make it solid in the fridge. If you want it to stay liquid you could use canola oil, but please don’t use vegetable oil, thanks.#easy homemade #peanutbutter w/ #antiinflammatory #flax - you'll never buy pb at the store again!Click To Tweet
Homemade Peanut Butter with Flax
Homemade Peanut Butter with Flax
This homemade peanut butter is easier to make than you think & tastier than anything you will find at the store! Plus, it's healthier because it's packed with Omega-rich flaxseed, plus hints of coconut and maple syrup.
- 2.5 cups peanuts (roasted or unroasted)
- 1/2 teaspoon salt
- 1 cup GROUND flaxseed
- 1/4 cup maple syrup
- 1/2C + 2T coconut oil (melted)
- Add nuts and salt to food processor. Process until a dough like substance appears.
- Stop the food processor, remove the lid and add ground flax, maple syrup, and 1/4 cup coconut oil.
- Place the lid back on and turn on the food processor, after about 30 seconds add 1/4 cup coconut oil.
- If peanut butter doesn't smooth out to a liquidity butter add more coconut oil 1T at a time until desired consistency is obtained.
Note- because of the delicate nature of ground flax this should be stored in the refrigerator. I usually make one batch and store half in the fridge and half in the freezer. Because of the coconut oil, it will become harder in the fridge. It melts just fine on warm toast or anything else warm. If you want it on something cold like rice cakes, I just leave it out for10 minutes and it's fine. But, I live in AZ where it's warm. If you live somewhere colder you may have to zap it a few seconds to get a creamier consistency!
Love peanut butter? Try one of these peanut butter-filled recipes: