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I have always loved peanuts. Growing up, my grand mum cooked with groundnut oil, we always made sure our poha had a generous tempering of peanuts and we always had salted peanuts as a snack when there was a cricket match happening on TV. But somehow, I’ve never enjoyed peanut butter, until I made it myself.
My husband is a marathoner, and was looking to order a new jar of peanut butter online. We found a lot of options, none of them clean- most of them had emulsifiers and stabilisers in them with hidden sugars. I decided to make my own. An American classic, redefined and made with local Indian Ingredients. I used Moringa powder from our farm in Alibaug, Indian honey and Gramiyaa’s Coconut Oil for that added earthy flavour. Here’s the recipe!
Ingredients
Peanuts - 150 grams
Gramiyaa Wood Cold Pressed Coconut Oil - 30 grams
Sea salt - 2 grams
Moringa powder - 2 teaspoons
Cinnamon powder - 1 teaspoon
Method
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Toast peanuts in a pan or oven at 150°C for 10–15 minutes, until evenly golden.
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Let them cool completely. If using peanuts with skin, rub them off once cool.
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In a mixer jar, add peanuts, sea salt, and 1–2 tsp of Gramiyaa coconut oil. Add moringa and cinnamon powders for extra layers of flavour (optional).
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Grind for 30 seconds to get a coarse mix. Grind again till it starts to form a paste. Add more oil if needed, and blend till smooth.
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Transfer to a clean, dry jar and refrigerate.
Serve on toast and sandwiches, or just as a pre-workout snack!
Connect with Kaush here. She runs Ample, a Supper Club in Kalyani Nagar, Pune. Every meal has 8 curated diners, forming part of a food community that encourages conversations around food. As an ingredient-forward brand, Ample delivers subtle but bold flavours inspired by her experiences across India, Chicago, & Tuscany.
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