Recipe by COOKGIRl
A Trader Joes' copycat recipe. Their version is unsweetened. You can add some sugar if you wish. The ratio of peanuts to flax seeds is about 75/25 but that is a wild guess. Being a copycat recipe all ingredients are estimated. Conveniently and luckily, I can find organic peanuts and flax seeds (from Bob's Red Mill) in bulk at our local natural food store.
Top Review by Lalaloula
CG, this is seriously the best pb Ive ever made! The flax seed somehow tames the peanut flavour a bit so that the pb is perfectly balanced and even nuttier than without the flax. YUM!<br/>I didnt need any additional oil for blending. It came out super smooth.<br/>THANK YOU SO MUCH for sharing this keeper with us!<br/>Made and reviewed for xour being VIP during Veggie Swap #57 April 2013.
- 2 cups valencia peanuts
- 1⁄4 cup brown flax seed
- 1⁄4 cup golden flax seed
- salt, to taste
- oil, to blend as needed
- sugar (optional)
Directions See How It's Made
- Roast the peanuts either on the stove top or in the oven until golden brown, adding the flax seeds the last 6-8 minutes of roasting. Be *very careful* not to burn the peanuts or flax seeds! Stir often! I would recommend stove top roasting with this step (a cast iron skillet being ideal). After roasting, set aside to cool slightly.
- Place the peanuts and flax seeds in a food processor or blender and blend to desired consistency adding a little bit of oil to help blend the butter smoothly. Season with salt, to taste. Optional: Add sugar if desired, to desired sweetness.
- Transfer the mixture to a container and cover (I use a recycled canning jar). We keep the nut/seed mixture refrigerated.
- Stir the nut/seed butter each time before spreading to distribute the oils.