I love peanut butter. Oh my gosh do I love peanut butter. It's got this whole salty savoury sweet thing going on. When we were kids we used to just eat it by the spoonful. Making it yourself is awesome, because it gives you control over how you prepare the peanuts (or other nuts), and exactly what other ingredients go into it, making for a more delicious and nutritious snack. The flavour of this butter is different than the store bought stuff, but once you try it you'll be hooked.

First step, make Crispy Peanuts (recipe adapted from Nourishing Traditions). You will need:

raw, shelled organic peanuts (preferably skinless for easier digestion, but that's up to you, we used skin-on because that's what was readily available to us this time around.)

unrefined sea salt (1 tablespoon for every 4 cups of peanuts)

filtered water to cover

Mix peanuts with salt and water and leave in a warm place at least 7 hours or overnight. Strain, spread on cookie sheet and put in a 150 degree oven for 12-24 hours, turning occasionally, until crisp. Store in an airtight container. You can make a big batch of these, and it will make you multiple batches of peanut butter. 

*What's the point of this step? Nuts, seeds, grains and legumes contain anti-nutrients (like phytic acid) and enzyme inhibitors which make them difficult to digest and can block the absorption of important minerals (like iron and calcium). Traditional, proper preparation through means such as soaking or sprouting helps to neutralize anti-nutrients and enzyme inhibitors, making them easier to digest and more nutritious. 

Now on to the peanut butter! (recipe adapted from Nourishing Traditions)

2 cups crispy peanuts

1/4 - 3/4 cup organic virgin coconut oil (depending on how thick you like your peanut butter)

2 tablespoons raw honey

1 teaspoon sea salt

Grind the nuts and salt in the food processor until it starts to form a paste. Add honey and coconut oil and process until your reach your desired consistency. Store in an airtight container in the fridge to prevent rancidity (it will harden in the fridge, so you can scoop out small amounts to be stored at room temperature, and used up quickly).