Stuff We Love: All-Natural Peanut Butter
There's plenty to love about fresh, healthy peanut butter
Homemade Peanut Butter by little blue hen
We are advocates of mindful indulgence here at FGG, as our Foodie Fridays columns demonstrate. And what’s more decadent than the rich, heady aroma and taste of really good peanut butter? Once relegated to lunch boxes with a dollop of Welch’s grape jelly, then avoided due to its high fat content in the “lite” fad era, peanut butter is ready for – and worthy of – the spotlight on anyone’s menu. All-natural and even homemade peanut butters are in vogue now, but this is a trend we heartily get behind due to the payoff in taste, texture, nutrition (great veggie protein source, no trans fats or excess sugar/salt), and satisfaction.
Tee is fond of grinding her own peanut butter at her local whole foods grocer; check to see if your natural foods store has a grinder for make-your-own peanut (and other nut) butters. I’m currently mad about Justin’s Nut Butters, which don’t require refrigeration like some brands and come in a variety of flavors even my picky kids will eat, like honey, maple almond, and even chocolate (a more subtle flavor than super-sweet Nutella, which goes better in desserts or over fresh fruit than as a snack or meal). My family brings Justin’s generously sized individual packs, mini bagels, and apples on hikes – a satisfying snack that isn’t too sugary.
For intrepid DIYers, Cuisinart makes a spice and nut grinder, but according to the recipe from little blue hen (results pictured above), you can use a food processor, too.
Tell us, girls: what do you think of natural or homemade peanut (or almond, or cashew) butters? Are these on your radar yet, or will they have to pry the Skippy, Peter Pan, or JIF from your old-skool-PB-loving fingers first?
I love, love, love natural peanut butter – way better flavor than the processed stuff! (I used to really enjoy Kroger’s store brand… back when I actually lived in a place that HAD Kroger stores.)
Confession: I almost always have a jar of Jif hidden in the pantry. It’s sort of like my undying love for Wonder Bread. I know it’s not good for me, but sometimes it’s worth a little guilty pleasure.
I think I’m going to have to give Justin’s a try!
Must be Jif — specifically, the extra-crunchy, blue-lid variety. Absolutely nothing else will do.
This is coming from a girl who brought a peanut butter and honey sandwich (sooooo good!) for lunch every single day from 1st grade through high school graduation. For better or worse, peanut butter is still a staple in my diet — and I’m still a total snob about it.
[...] bananas (peel them before you freeze them!), cut into chunks 1 tablespoon creamy peanut butter (natural PB works great) 1/2 cup skim milk (experiment with soy, almond or rice milk if you’re sensitive or allergic [...]
I’m a big fan of the natural peanut butter, although, I don’t like having to stir in the natural oil.
When I was a kid my dad used to buy huge containter of the natural peanut butter, but then he would pour off the oil, the result was a dry clump that was not too appealing.
I, personally, like the Natural Jiff peanut butter. I know it’s not quite pure, but it is smooth and as a touch of molassas for sweetness.
Cara, natural PBs have changed quite a bit. Justin’s Nut Butters are my current fave, and you don’t have to refrigerate them and they don’t require much stirring. Also heard a tip once about microwaving PB that’s kept in the fridge for easier stirring. I really think once you adapt to the lower sugar content, the texture itself becomes addictive. I now prefer it to the supermarket brands I grew up with. My husband and kids do not.