This single ingredient Sprouted Peanut Butter is extraordinary. It’s so raw, tasty, and best of all, it’s the most digestible peanut butter!

If you like peanut butter and want to go the extra mile making it tastier and more digestible, this Sprouted Peanut Butter post is for you.

I grew up eating all kind of peanuts in Thailand. From roasted to boiled or candied peanuts, we make them all. Surprisingly, the one thing that is not so common is peanut butter. I don’t know why!

Peanut butter is so easy to make, right? Just put them in a grinder and voila, you have peanut butter.

As it’s not what I ate growing up, I didn’t usually have it at home. I started to buy more peanut butter when my daughter was at the age of wanting  “PBJ” for snacks!

Fortunately, there is always a grinding machine in grocery stores, that you can simply grind your own peanut butter with in the amount you want. It’s very handy, and you can save a lot of containers doing so.

As I try to avoid phytic acid in whole grains, nuts, and seeds, I don’t feel uncomfortable eating non-Sprouted Peanut Butter for a long periods of time. The way I eat peanut butter now is to sprout the peanuts first, then dry them before turning them into peanut butter.

Even though it takes about 5 days, but the actual work is minimal. The 5-day period is for both the sprouting and drying processes. The grinding and turning them into Sprouted Peanut butter only takes about 5-10 minutes–depending on how powerful your food processor is.

Is it worth my time? Absolutely!

Sprouted Peanut Butter tastes amazing, you can really taste the real peanut flavor–which is very sweet and aromatic.

Ready to go the extra mile by making your own Sprouted Peanut Butter, let’s do it together!

Ingredients & Equipments:

1. 2 cups (680 g) raw peanuts. The amount of them depends on how much you want to make at a time. I like to make 2 cups of raw peanuts at a time, and I get about a half pint or so of Sprouted Peanut Butter.
2. 2 tsp (10 g) salt
3. Filtered lukewarm water
4. 2 glass jars (one quart mason jars work great), 2 pieces of screen/cheesecloth, and 2 rubber bands (you can use sprouting lids if you have them)
5. A container to catch rinse water
6. A dehydrator
7. A food processor

Instructions:

1. Day 1: add 1 cup (340 g) of peanuts to each jar. Rinse well until the water runs clear. Add lukewarm filtered water, 1 tsp (5 g) of salt, and mix well. Cover the jars with the screen and tie it on with rubber bands. Soak them overnight. Note: In the video, I use filtered cold water and mix with warm water to make it lukewarm.
2. Day 2: Dump the soak water, rinse well until the water runs clear. Tilt the jars in the container to catch the excess water. Cover the jars and keep them in a dark area. Let them sprout for 2 nights.
3. Day 3: Repeat the rinsing.
4. Day 4: Now the peanuts have sprouted, rinse them very well, and strain the excess water. Spread them on dehydrator trays and dehydrate them until dry. Note: If you don’t have a dehydrator, you can try spreading them on a flat sheet and drying them inside near a heater, or outside in the sun. Be sure to find a way to protect them from dust and insects. Also, this method takes a longer time. You can also dry them in an oven, but many oven’s minimum temperatures are too high to keep them raw.
5. Day 5: When they have completely dried, put them in a food processor and grind them until they turn into peanut butter. You might have to stop and scrape down the paste from the sides a few times. When it turns smooth to your liking, put it in a glass jar and keep it in the fridge. Note: Sprouted Peanut Butter is a live food, so I keep mine in the fridge as I don’t want it to go bad leaving it out.
6. Enjoy!

Have you made Sprouted Peanut Butter before? Share it with me, I’d like to hear about it!