Breakfast, Sides, Winter
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Chunky Peanut and Almond Butter by Miss May

Chunky Peanutbutter
Since starting this blog, I have wanted to feature Guest Bloggers that could contribute with their own recipes and photography. So I am super excited to be able to share this latest post with you, written by my talented and good friend Victoria May.
Miss May is a fellow blogger from and a world traveler, whizzing from continent to continent with her ‘old school’ film camera- all along the way cooking, baking and eating her way through her journey.
This is her recipe!
I love peanut butter. It’s both a comfort food (smothered on hot toast) and an energy bomb (whizzed up with banana, muesli and yogurt in a breakfast smoothie), and never fails to remind me of my time in the States. Americans really know how to harness the full bad-ass potential of P.B.
This is my throw-it-together recipe.
Makes 1 large Jar or 2 small ones
3 cups peanuts (unsalted)
1 cup almonds
50ml organic rapeseed (olive is too over-powering a flavour)
salt to taste
peanut almond butter

In a blender, grind the nuts together and slowly pour in the oil until you get the texture you want. I quite like my peanut butter chunky but if you like it smooth, just keep on blitzing. Add salt to taste and spoon into sterilized jars.

donut plant
(this is my friend madi eating a peanut butter and jelly donut from the Donut Plant, an artisan donut bakery in the lower east side)
Photography by Victoria May

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