It is addictive. Not bad: every teaspoon of peanut butter is a bomb of energy and vegetable protein (highly recommended for athletes)
Ingredients
- 500 g shelled peanuts
- 20 g peanut oil
- salt
Shelled peanuts and remove the skin. Spread 350 g on a tray and toast them in the oven at 150 ° C for 15 minutes. Let them cool completely. It is important to let the roasted peanuts cool before blending them, otherwise the oily part will separate making it impossible to obtain a homogeneous cream. If your blender is not very powerful, you will get a slightly coarser, slightly grainy, but equally spreadable compound.
frullatele with a pinch of salt, until reduced to a paste. Add the oil to make the mixture softer.
transfer peanut butter in an airtight jar and keep it in the refrigerator: it lasts for 2-3 weeks.
sprinkle on bread, even with slightly acidic jams, which contrast its sweetness (it is less caloric than butter and contains Omega 3 and Omega 6, fats that are good for the heart, vitamins E and B, potassium and magnesium). In pastry, use it to prepare ice cream, in plum cake and biscuit doughs, to fill cakes, mixed with custard or cream. In the kitchen, spread a veil over a roast together with other perfumes or dilute it in a vinaigrette for salads and steamed vegetables.
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