Homemade Peanut Butter with Ginger and Maple

Homemade Peanut Butter with Ginger and Maple

Every time I am within a two-block radius of a kitchen supply store, I walk out with a glass jar. I think my glass jar addiction, if you will, is fueled by my idea that in a perfect world, my kitchen pantry would be filled with jars of homemade hummuses, vinaigrettes, sun dried tomatoes, and pickles. Instead, my jars gather dust on top of my refrigerator as I reach for another cup of applesauce at the grocery store. Last week, I finally removed one of the jars and filled it up with a homemade version of something I eat nearly every day: peanut butter.

First, let me say that I would have done this much sooner if I’d had any idea how easy nut butters are to make, as long as you have a food processor! While the base (oil and nuts) can be tailored to nearly any flavor, I opted for a flavor that would go with my daily oatmeal and includes a daily dose of super foods.

Ginger and Maple Peanut Butter with Super Foods
Makes 2 cups

One 16 oz. jar of dry roasted peanuts
A few spoonfuls of melted coconut oil, to preference
2 tablespoons of chia seeds
2 thumb-sized pieces of ginger, peeled and cut into small pieces
1 teaspoon of cinnamon
3 tablespoons of maple syrup, more if desired
Salt, to taste

  1. Blend peanuts in a food processor until completely ground, roughly two minutes.
  2. Add one spoonful of coconut oil at a time, until the mixture becomes creamier and more peanut butter- like. (Be careful: While it seems logical that adding more oil makes the mixture creamier, too much oil can lead to oily, weird butter. If you prefer creamy peanut butter, blitz the peanuts in the food processor some more.)
  3. Add the chia seeds, ginger, cinnamon, and maple syrup then blend until fully-combined. Taste the mixture and add salt and more maple syrup if desired.
  4. Put into glass jar, add adorable label, high-five yourself every time you walk past it on the counter.

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