We've always got a stock of home-made nut butter in the refrigerator.
At the moment it just happens to be this raw peanut butter.
It's perfect on toast or as a big blob on your morning breakie.
Peanut butter has got a bad wrap these days. Mostly because of the processing involved with the mass produced store bought variety.
Peanuts aren't bad for you. In fact, peanuts are not true nuts but a member of the legume family - related to peas, lentils, chickpeas and other beans.
Peanuts are good source of vitamin E, niacin, folate, protein and manganese and this little legume is a big ally for a healthy heart.
Not only do peanuts contain oleic acid, the healthful fat found in olive oil, but new research shows these tasty legumes are also as rich in antioxidants as many fruits - such as apples or carrots.
500 g raw peanuts (skin can be left on)
Himalayan rock salt (optional)
Place nuts in a food processor and process for about 5 - 10 minutes, until runny - like the consistency of thick honey. Stop processing every now and then to give processor a break and scrape down the sides of the bowl.
If you are adding salt, start with a pinch then process, taste and add more if you want.
Store in the refrigerator for about 2 weeks - might keep for longer, but it doesn't last much longer than that in our house.