Valencia Peanut and Flax Seed Butter

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.

• Ready In: 25 mins
• Yields: 2 cups

Ingredients

• 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

1. 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.
2. 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.
3. Transfer the mixture to a container and cover (I use a recycled canning jar). We keep the nut/seed mixture refrigerated.
4. Stir the nut/seed butter each time before spreading to distribute the oils.