California Farm Peanut Butter And Peanut Oil Recipe by Hobby Horseman
 Hobby Horseman @HobbyHorseman California, United States I always keep raw peanuts and hazelnuts in my freezer to cook with. I can make a small jar of the freshest peanut or hazelnut butter in minutes in my food processor. Roast whole Spanish or Valencia peanuts , drain off the oil, or roast whole hazelnuts, puree, add thick soy sauce, coconut milk, few drops agave syrup, few drops peanut oil, done. More expensive to make than store bought peanut butter, however: peanut butter is one of the items sold most often at a loss in supermarkets to draw customers. #GlobalApron I always keep raw peanuts and hazelnuts in my freezer to cook with. I can make a small jar of the freshest peanut or hazelnut butter in minutes in my food processor. Roast whole Spanish or Valencia peanuts , drain off the oil, or roast whole hazelnuts, puree, add thick soy sauce, coconut milk, few drops agave syrup, few drops peanut oil, done. More expensive to make than store bought peanut butter, however: peanut butter is one of the items sold most often at a loss in supermarkets to draw customers. #GlobalApron California Farm Peanut Butter and Peanut Oil Share its first Cooksnap! I always keep raw peanuts and hazelnuts in my freezer to cook with. I can make a small jar of the freshest peanut or hazelnut butter in minutes in my food processor. Roast whole Spanish or Valencia peanuts , drain off the oil, or roast whole hazelnuts, puree, add thick soy sauce, coconut milk, few drops agave syrup, few drops peanut oil, done. More expensive to make than store bought peanut butter, however: peanut butter is one of the items sold most often at a loss in supermarkets to draw customers. #GlobalApron I always keep raw peanuts and hazelnuts in my freezer to cook with. I can make a small jar of the freshest peanut or hazelnut butter in minutes in my food processor. Roast whole Spanish or Valencia peanuts , drain off the oil, or roast whole hazelnuts, puree, add thick soy sauce, coconut milk, few drops agave syrup, few drops peanut oil, done. More expensive to make than store bought peanut butter, however: peanut butter is one of the items sold most often at a loss in supermarkets to draw customers. #GlobalApron Ingredients 15 minutes 2 people 1 cup raw whole, peeled Spanish or Valencia peanuts, or 1 cup raw whole, peeled hazelnuts 1 Tbs coconut milk 1 Tbs agave syrup 1 Tsp thick sweet soy sauce 1 Tsp pure peanut oil Equipment: food processor Cost: peanuts $2, hazelnuts $4, sweet soy sauce, oil, 10 cents, $2.10 to $4.10 a cup 1 cup raw whole, peeled Spanish or Valencia peanuts, or 1 cup raw whole, peeled hazelnuts 1 Tbs coconut milk 1 Tbs agave syrup 1 Tsp thick sweet soy sauce 1 Tsp pure peanut oil Equipment: food processor Cost: peanuts $2, hazelnuts $4, sweet soy sauce, oil, 10 cents, $2.10 to $4.10 a cup Cooking Instructions 15 minutes 1 Roast cup of peeled raw Spanish peanuts or hazelnuts single layer on baking tray at 450F degrees, till nuts are dark, shake and roast other side till dark. 2 While hot, crush and grind, press the mix and filter off the oil. Put in small jar. 3 Puree crushed nuts in processor. Add sweet soy sauce, and coconut milk, mix till smooth. 4 Put in small jar. Enjoy. 1 Roast cup of peeled raw Spanish peanuts or hazelnuts single layer on baking tray at 450F degrees, till nuts are dark, shake and roast other side till dark. 1 Roast cup of peeled raw Spanish peanuts or hazelnuts single layer on baking tray at 450F degrees, till nuts are dark, shake and roast other side till dark. 2 While hot, crush and grind, press the mix and filter off the oil. Put in small jar. 2 While hot, crush and grind, press the mix and filter off the oil. Put in small jar. 3 Puree crushed nuts in processor. Add sweet soy sauce, and coconut milk, mix till smooth. 3 Puree crushed nuts in processor. Add sweet soy sauce, and coconut milk, mix till smooth. 4 Put in small jar. Enjoy. 4 Put in small jar. Enjoy. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on November 03, 2024 05:32 California, United States I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use. 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