When I started avoiding wheat as often as possible, I substituted various nut flours for making things like pancakes and crackers. This worked well for about a year, then I began getting that tell-tale itch in my throat, first with almonds, quickly followed by hazelnuts. Oh goody. I was facing the beginning of an allergic reaction.
Luckily, I have no problems with peanuts, as long as they are organic. Peanuts are not true nuts, but are classified as ground nuts, so they don’t bother me, but for some, coming in contact with even the tiniest bit of peanut dust can be fatal.
I do not cook with peanut oil or eat a lot of peanuts, but I do love peanut butter. I like it on rice cakes, on apples and sometimes, right out of the jar.
Because organic peanut butter is so expensive, I try to always buy it on sale. Then when I finally get around to opening a new jar, it has totally separated and is almost impossible to re-mix.
Recently, I decided to experiment with peanut butter and my Cuisinart stick blender. I emptied the peanut butter into a glass bowl, no mean feat. Then I mixed it for several minutes until the oil was completely incorporated again. I spooned the now soft peanut butter into a glass Mason jar and put it in the fridge.
Several days later, here I am, having some with breakfast and it is still perfectly soft and completely blended . It looks like the blender emulsified it to the point that it isn’t going to separate again. Yum!