Journal entry from 2010:
It was Henry’s first day back at school today and Tilly announced it would be her special day too. To qualify, it had to involve: making gingerbread men, picking flowers, painting a rainbow, and peanut butter sandwiches for lunch.
I’ve been feeling a bit guilty about my middle child this week. There’s been a lot of requests for craft and a story here and there and play-with-me that have gone unrequited.
What the heck. The washing, the cleaning, the tidying up – it’ll all still be there tomorrow. Why not have a day painting rainbows?
We flew through the list until I discovered we were out of peanut butter. I usually make our own, but I had a few different nuts on hand I wanted to try out.
So we made peanut, almond and brazil nut butter. PAB butter. No, not very catchy. Yummy though. Here’s how it goes.
Makes 1 x 500ml (17 fl oz/2 cup) jar.
Ingredients 5
160 g raw peanuts
80 g raw almonds
80 g brazil nut, raw
1 tsp salt
2 tbsp peanut oil
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Method 4
Roast the , and either in a dry heavy-based frying pan, or toast in a 180°C (360°F) oven for 5 minutes until golden.
Put the nuts and the into a food processor and process for at least 5 minutes. It’s clattering and loud and noisy but it takes at least this long for the oils to start coming out of the nuts and the mix to start clumping.
Then slowly add your – you might not need 2 whole tablespoons. We like ours really spreadable, but you don’t have to use oil at all if you like it thickish.
Transfer the nut butter to a jar.
Buena Vista Farm's tips
To make straight almond butter, start with 310 g (11 oz/2 cups) raw almonds and proceed as above. All nut butter is better using nuts that have been toasted in the oven for 5 minutes first.
