Author Notes
Homemade "peanut" butter for a person, who is allergic to peanuts. —Cathoryn
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Ingredients
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16 ounces
yellow split peas (or dried beans, quinoa, chia seeds)
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½ teaspoons
salt
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½ tablespoons
oil
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½ tablespoons
maple syrup
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½ tablespoons
cocoa powder (optional)
Directions
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Pulse the lentils into a flour in a food processor or blender. You can toast the flour, if desired.
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Add the salt, oil, maple syrup
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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.
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Repeat processing until spreadable.
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To store the leftovers, scrape the butter into a container with a cover, and refrigerate.
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