You know that smell when you sautee crushed garlic in a pool of butter?

That.

Right there.

That is what makes me happy.

This blog is my way of continuing that inspiration.

You can contact me at: thesundaylarder@gmail.com

Cinnamon-Maple Peanut Butter

Cinnamon-Maple Peanut Butter

Being vegetarian, I am always looking for ways to sneak good fats into my diet. Homemade peanut butter is a cheap and tasty solution to that problem, especially when packed full of flaxseeds for extra omegas. Peanut butter on my seed crackers has become a favourite mid-morning snack of mine, and keeps me full until lunch.

You will need a high-powered blender for this. Using my Vitamix, I can make this in about three minutes flat. You could also use a magic bullet or similar, but if you are using something with less power you will need to do this in bursts to avoid the motor over-heating. 

For honeyed versions, people recommend stirring this in at the end to avoid a reaction between the honey and the peanuts which changes the texture of the peanut butter. I haven't had this issue with using maple syrup, but you could opt to stir this in at the end to be safe.

Cinnamon-Maple Peanut Butter

  • 500g roasted unsalted peanuts
  • 1/4c flaxseeds or linseeds
  • 2 tbsp cinnamon
  • 2 tbsp maple syrup
  • 1/2 tsp salt

Throw all your ingredients into a high-powered blender.

Start the blender off slowly, working your way up to high. The peanuts should end up as a fine powder, and it will appear that the blender isn't blending any more. Don't panic - it will come together.

If using a vitamix - using the tamper work your way from corner to corner, pushing the ground peanuts back towards the blades. Pretty soon it will go from a powder into a puree.  You'll hear the machine go from a high pitched sound to more of a growl.

If using another mixer which doesn't come with a tamper, stop the machine from time to time, scrape down the sides, and push the powder towards the blades again. You might need to add a small amount of neutral oil (grapeseed or canola would be fine) to help the mixture come together. A little goes a long way here.

Once the texture is to your liking, stop the machine.

Store at room temperature for up to 1 week, or in the fridge for up to a month.

Salted Caramel and Walnut Cheesecake

Salted Caramel and Walnut Cheesecake

Seed Crackers

Seed Crackers