Recipe by USA WEEKEND columnist Jean Carper
"You don't need to wonder what's in the peanut butter when you make your own. This recipe, sent to me by a pair of USA WEEKEND readers, is great-tasting and health-promoting. Soybeans and peanuts help control blood sugar and contain antioxidants, as do olive oil and honey."
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1 1/2 cups
unsalted soy nuts (roasted soybeans)
extra-virgin olive oil
This recipe is a nice alternative even to alternative peanut butter. As an alternative to sugary peanut butter, I've been getting just plain peanut butter from a grinder in the natural foods section of our grocery store. This recipe is more palatable and doesn't dry out like the peanut-only butter. This definitely gets two thumbs up from me and my kids!
Excellent recipe - tastes better and is healthier than brand names. My husband and I love it!
This is the best tasting peanut butter I have ever eaten and SO easy to make!
I make this often. I halve the recipe and whirl it in my food processor. Very good.
Let me start by saying, I NEVER eat peanut butter unless it's wrapped in chocolate. I decided to make this recipe to use up roasted soy nuts that I had been given as a gift. I halved the recipe and let my six year old make the peanut butter. It tastes great as is, but I would prefer a creamier spread. Next time I will use more honey and oil and process a bit longer.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 156
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