Honey Flax Peanut Butter (vegetarian, gluten-free, dairy-free))

I was all ready to make peanut butter this afternoon.  I had my bulk peanuts in the food processor and was whirling away when I realized that I needed some oil to help smooth out the coarse crumbles at the bottom of the bowl.  I went for my standard vegetable oil and found that I was all out.  I looked through the rest of my pantry to see what I could improvise with.   The oil I did have on hand that was neutral enough for my peanut butter was flax seed oil.  This happened to be a great turn of events.  Flax seed oil is extremely healthful; it contains both omega-3 and omega-6 fatty acids.  Now I could add a much more nutritious element to the party.  It was also liberating for me to finally have a tasty and practical use for the oil.  I bought it a few years ago and never opened it, it had been just sitting there all this time. I've avoided it because I just didn't know how to incorporate it into my cooking.  As it turns out it should not be used in cooking at all.  When you heat flax seed oil the health benefits go out the window and the heat actually releases compounds that aren't good for us at all.  So only use it in cold/room temperature applications as in salad dressings, smoothies, and now peanut butter!

Flax seed oil has a sweet, slightly nutty flavor that melds wonderfully with the peanuts.  There is a little aftertaste however.  I added honey and vanilla to smooth out the oily flavor and ended up with a savory, slightly sweet, well-rounded, and wholesome peanut butter.  I use it for sandwiches, snacks, and its perfect pair for chocolate ice cream. 


The Basics:
Place all the ingredients in a food processor and mix until smooth.


Recipe:
4 c. roasted unsalted nuts
2 tbs. flax seed oil
2 tbs. honey
1 tbs. vanilla
1 1/2 to 2 1/2 tsp. kosher salt


Method:
1. Add peanuts, flax seed oil, honey, vanilla and half the salt to the food processor and mix until smooth.
2. Taste and add salt to preferred taste and consistency.

Assembling the Mess:
1. Eat it right now with some apple slices!
2. Or you can pour the mixture straight into a jar with an air-tight lid and store it in the refrigerator for a longer shelf life (5-6 months).


ENJOY!