What my degree in IPE didn't teach me about baking, DIY, fitness, and life…
If you’ve been reading my blog for any length of time, there’s at least one thing you know about me – I love peanut butter. Mix it with pretty much anything and I’m happy. Add bread and a banana, call it lunch. Add an apple, call it a snack. Add chocolate, call it dessert. Add nutella, speculoos spread, and ice cream, and call it heaven. Anyway… one of the few downsides to living in Belgium is that peanut butter is not the same kind of cultural icon as it is in the States. Accordingly, it doesn’t have the same kind of shelf space in the supermarket. In lieu of practically an entire aisle of different varieties and brands, there’s just this sad little display in the import section:
Plus each of these tiny jars costs almost 4euros. To make matters worse, hydrogenated oils make the ingredient list. =( (If you want to read why I’ve eliminated these from my diet…) For my first couple years in Belgium, I was forced to give up peanut butter completely – tear =(. Then I met hubby and found British peanut butter. It’s not quite the same, but it was a good substitute. Anytime we visited the UK, I made sure to pick up a few jars. Then I realised just how easy it is to make!! Home made peanut butter has lots of advantages:
NOTE – I Prefer smooth peanut butter, but if you’re going for crunchy, start by following this process. Then, at the end, mix in some crushed peanuts.