Homemade Peanut and Almond Butter
This baby safe peanut and almond butter is a great way of ensuring your child's exposure to allergens without the added sodium in most store-bought peanut butters. It can be made without the almond, without the peanut (or any other tree nuts or seeds can be added). This butter can be stored in the fridge safely for up to 3 months, and is a healthy, quick and easy option for breakfast. Serve with fruit and yoghurt or chia seed pudding (see our recipe).
Equipment
- 1 food processor
Ingredients
- 1 cup unsalted peanuts
- 1/4 cup almond meal
- 1/4 cup boiled water
Instructions
- This one is so easy! Pop your peanuts in the food processor and process until smooth and buttery. Peanuts may clump and you may need to stop and break up with a spoon, but keep going for about 3-5 mins until you have a smooth consistency. Add the almond meal and process until smooth.
- Optional: For younger babies, add water to reduce the stickiness of the peanut butter and therefore reduce the risk of choking. Add as much or as little water as you like and process until smooth. This may change the colour of the butter to a lighter or paler colour.
