Homemade Peanut Butter

We eat a ton of peanut butter at our house. The problem we have is my daughter prefers the smooth creamy texture of brand name peanut butter and we would prefer she eats a healthier version without the added sugar. How do you make both sides happy? I decided to try my hand at making my own peanut butter, it turned out delicious and couldn't be easier! I put a pound of lightly sea salted dry roasted peanuts in my Ninja, turned it on and hoped for the best. At first the peanuts turned into peanut dust, then a chunky and dry paste. I was a little concerned that my experiment would fail. I soon discovered the key to creamy peanut butter is patience, after several minutes my peanuts had been transformed into creamy peanut butter! It is delicious and contains only peanuts so everyone is happy.

Vegan Wheat Bread

Yesterday I made a delicious batch of homemade bread. It disappears pretty quick around here, but can be stored in the refrigerator for about a week. Enjoy.


Vegan Wheat Bread

2 1/2 cups warm water
4 cups organic whole wheat flour
2-3 cups organic unbleached white flour
2 tablespoon of yeast or two packages
1/2 cup molasses
1/4 cup vegetable oil
1/4 cup soy milk
1 teaspoon salt

Mix water, yeast and 1 tablespoon of the molasses together in a large bowl. Pour in 3 cups of wheat flour and mix well. Cover the bowl with a towel and let sit for a 30 minutes.

Pour in the rest of the molasses, oil, soy milk and salt. Mix together. Begin adding flour, a 1 cup at a time. I mix the dough in my Kitchen Aid mixer with the dough hook until it is smooth and elastic, but you can also knead by hand.

Split the dough into two, equal parts. Shape them into loaves and place them into two greased bread pans. Cover pans with a towel in a warm place and let the dough rise until it doubles in size, about an hour to an hour and a half.

Bake at 350 degrees for 35-40 minutes.