5 Ingredients or Fewer

Pea Nut-less Butter

October 14, 2015
0 Ratings
Photo by Stop & Shop
  • Makes 1 ½ cups
Author Notes

Homemade "peanut" butter for a person, who is allergic to peanuts. —Cathoryn

What You'll Need
  • 16 ounces yellow split peas (or dried beans, quinoa, chia seeds)
  • ½ teaspoons salt
  • ½ tablespoons oil
  • ½ tablespoons maple syrup
  • ½ tablespoons cocoa powder (optional)
  1. Pulse the lentils into a flour in a food processor or blender. You can toast the flour, if desired.
  2. Add the salt, oil, maple syrup
  3. Process for 1 minute: Run the food processor or blender continuously for 1 minute. Stop and scrape down the sides and bottom of the bowl.
  4. Repeat processing until spreadable.
  5. To store the leftovers, scrape the butter into a container with a cover, and refrigerate.

See what other Food52ers are saying.

2 Reviews

Sarah P. April 25, 2020
To clarify, the split peas are ground from the dried corn, not cooked first?
Sarah P. April 25, 2020
Form, not corn