This is one of my favorites, since i'm very fond of peanut butter as a morning treat. Due to the high calorie content, however, moderate consuption is recommended.
MY RECIPE
- 12 oz. peanuts, unsalted. I prefer the dry roasted type, although you can use plain peanuts. Do not use the honey roasted, for obvious reasons.
- 2 fl. oz. grape seed oil. This is one of the best oils, because of its great flavor and most important, it is the oil that has the higher polyunsaturated grade. You can find it in the gourmet section of your supermarket or maybe in a gourmet store. If you can't find it, use canola instead.
- 3 packets regular splenda.
Mix all ingredients in a blender until creamy. I like creamy peanut butter the most, but if you want it crunchy, just blend the mix up to the point you want.
The carb count on this is around 1gr. per tbsp., which is significantly lower than the 4gr. of the regular commercial type. Besides, you get the benefit of the grape seed oil, and the lack of preservatives and emulsifiers as well. Also by using splenda, you get it with no refined sugar also.



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