This recipe is definitely just a starting point. So far I've made white chocolate/pretzel peanut butter and hazelnut/chocolate peanut butter. Why bother, you might ask? Well, it's fun and easy plus I add flax for more omega-3's and then it's all about what I don't add. Pretty straight up delicious.
It's time to hold me to my goal of posting three times a week. The house is empty again. Well, it's full of stuff but empty of people. I'm still part-time at work. Tailgates and football season are less than two weeks away, so you know I'll be cooking. Plus, like the omega-3's, it's good for me. So if you're a local follower and you see me out and about (hint: come to lulu, go to yoga or call me up for some tennis) ask me how my posting goal is going.
Honey Roasted Peanut Butter with White Chocolate and Pretzels
1 pound dry roasted unsalted peanuts
1 pound honey roasted peanuts
4 heaping T flaxseed
2-4 T of coconut oil
3/4-1 C white chocolate chips (I like Ghiradelli)
1 C coarsely crushed pretzels (I used whole wheat)
Process peanuts, flaxseed and 2 T coconut oil until smooth (it will be grainy). In my processor, after about 3-4 minutes the mixture would come together and lift up a bit from the bowl like when dough finally comes together). Check and see if you want to add a little more oil for your desired consistency. Pulse in the chocolate chips and pretzels so there are still a few coarse pieces. Makes two 16-ounce jars. Share it within a day or two and then refrigerate it. With no preservatives and no hot process canning going on, I'd say to use within a couple of weeks (Alton Brown's recipe on foodnetwork.com says it will keep for up to 2 months in the refrigerator). It's so good, that won't be a problem!
|base of dry roasted unsalted peanuts, honey roasted peanuts and flax seed|
|peanut butter taste testers Sara's last night at home|