Ingredients
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1 cup unsalted peanuts (preferably organic)
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1 tablespoon coconut oil or peanut oil (optional, for a creamier texture)
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1 teaspoon honey or maple syrup (optional, for natural sweetness)
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2 slices of 9-grain bread from St-Méthode’s Campagnolo range
Preparation
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Preheat the oven to 175°C (350°F).
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Spread the peanuts on a baking sheet and roast them in the oven for about 10 minutes, until they are lightly golden and fragrant. Stir them halfway through for even roasting.
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Allow the peanuts to cool slightly before placing them in a blender or food processor.
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Blend the peanuts until you obtain a smooth and creamy paste. This may take a few minutes. Stop the blender occasionally to scrape down the sides.
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If you prefer a creamier butter, add the coconut or peanut oil and blend again.
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Add honey or maple syrup if you prefer a sweet taste.
• Serve the toasts with apple slices for a touch of freshness and crunch.
• You can add chia or flax seeds to the peanut butter for an extra dose of fiber and omega-3 fatty acids.