This week, beanut butter has been circulating on the internet, and a little part of me wants to say you’re welcome.
Almost a year ago, I first posted my beanut butter cup recipe, which is still in my top 5 recipes to date. If you haven’t made them, please do. As a bean dessert skeptic, they made me a believer, completely changed the way I think about bean desserts, and have made me a bean dessert advocate.
In my mind, the base recipe for the dough made it obvious as to how you could also make a beanut butter for things like sandwiches, waffles, and toast, but I think I forgot that other people’s brains think in things outside of soluble fiber.
Let me clarify a few things. I love peanut butter; I also love beanut butter, but to me, they are different.
If I’m backpacking, camping, or hiking, I’m bringing peanut butter. Beanut butter is made from beans, cooked beans, which means that it needs to be refrigerated. Please do not make beanut butter and leave it on the counter.
It will mold. You will get sick if you eat it. It is not a cute casual ferment; it is a food safety risk.
Additionally, the other beanut butter you see circulating on the internet tends to be made with peanut butter powder, which has had the fat stripped from it and is higher in protein and less caloric.
I am not, will never be, and have absolutely no desire to be in the macro/calorie-tracking Olympics.
I believe in eating whole foods, as close to the source as I can get them. For me, this means I make all my own nut butters (I buy my peanuts (or any other nut) and blend them in my food processor until smooth).
This peanut butter does end up being lower in calories and fat than normal peanut butter, but most importantly, it has more protein and fiber, and I can scarf down half a cup of it without feeling like I ate a brick, and if you love peanut butter as much as I do, this is an absolute necessity.
So to all my fellow straight-out-of-the-jar scoopers, this one is for you. And for everyone asking what to give someone with beans if they don’t like the taste and texture of beans, well, this is for you too.
Beanut Butter Recipe:
yield: 2 cups (16oz)
31 g protein, 26 g fiber
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