In a blender, grind the nuts together and slowly pour in the oil until you get the texture you want. I quite like my peanut butter chunky but if you like it smooth, just keep on blitzing. Add salt to taste and spoon into sterilized jars.
Since starting this blog, I have wanted to feature Guest Bloggers that could contribute with their own recipes and photography. So I am super excited to be able to share this latest post with you, written by my talented and good friend Victoria May.
Miss May is a fellow blogger from chimneystack.wordpress.com and a world traveler, whizzing from continent to continent with her ‘old school’ film camera- all along the way cooking, baking and eating her way through her journey.
This is her recipe!
I love peanut butter. It’s both a comfort food (smothered on hot toast) and an energy bomb (whizzed up with banana, muesli and yogurt in a breakfast smoothie), and never fails to remind me of my time in the States. Americans really know how to harness the full bad-ass potential of P.B.
This is my throw-it-together recipe.
Makes 1 large Jar or 2 small ones
3 cups peanuts (unsalted)
1 cup almonds
50ml organic rapeseed (olive is too over-powering a flavour)
salt to taste
(this is my friend madi eating a peanut butter and jelly donut from the Donut Plant, an artisan donut bakery in the lower east side)
Photography by Victoria May