Homemade Roasted Peabutter
From jo_jo_ba 10 years ago
- 2 days to make
- Serves 16
If you (or your kids) love PB&J sandwiches at lunch but nuts are a no-go at school or work, try this nut and peanut free, gluten free, soy free and vegan spread on for size! It has all the delicious roasted flavour of the original but with less fat and minimal allergens to worry about. Read more You can even bake and cook with it! See less
Ingredients
- 2/3 cup whole yellow peas, dry (the kind you use for French Canadian pea soup) shopping list
- 1/2 cup water, plus extra if needed shopping list
- 2 1/2 tbsp refined coconut oil (flavourless), room temperature shopping list
- 1/2 tbsp agave nectar shopping list
- 1/4 tsp sea salt, to taste shopping list
How to make it
- Place peas in a bowl and cover by at least 1" with cool water. Cover and let stand 24 hours.
- Preheat the oven to 350F and line a baking sheet with parchment.
- Drain the peas and spread in one layer on the sheet.
- Place in the oven and bake for 1 hour, shaking the pan every 15 minutes to prevent burning.
- Pour into a bowl and let cool.
- When cool place roasted peas into a blender or food processor and add (measured) water.
- Let stand 15 minutes, then pulse to finely chop.
- Add oil, agave and salt and let the machine run until a smooth paste is reached, adding more water if necessary.
- Scrape into a jar and store in the fridge up to 2 weeks.
People Who Like This Dish 4
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