We’ve gone a bit nutty.

Peanuts are a excellent source of protein and antioxidants not to mention B group Vitamins, folate and minerals. So, this week I have been working on a homemade peanut butter. I wanted a healthier version of the much-loved spread, without added sugar or too much salt and without the health food price tag. This worked out to be very tasty, give it a go this weekend.

Recipe

500 grams of raw peanuts with skin on

2 1/2 tbsp peanut oil

1/2 tsp salt

Roast peanuts in 180C oven for 20-30 minutes, until evenly browned. Pulse in food processor to make coarse crumbs. If you like your peanut butter crunchy remove about a quarter of the peanuts and set aside.

While the food processor is running, add the peanut oil. Mix until smooth. You may like to adjust the oil depending on how thick that you prefer your spread. Start with the 2 1/2 tbsp and add more gradually, allowing enough time to blend properly.

Stir through salt and the coarse peanut crumbs. If you have a family who prefer their peanut butter sweeter, add a little honey at this point.

Spoon into a jar. The peanut butter should keep for a month or so in the fridge.

Two jars for less than $3.50. Bargain. Not to mention that warm feeling of righteousness when you've tricked the kids into a healthy snack.