Peanut Butter Recall: Alternatives to Peanut Butter
January 31, 2009 by Marye Audet
Filed under Uncategorized
Did you hear that now the peanut butter recall has been expanded to include all peanut products, including roast peanuts, and all the way back to January 1, 2007?
I figured that I was pretty safe because I make my own peanut butter but apparently not. How are you going to know where the peanuts were roasted? Grr…makes me mad!
But…all is not lost!
If you have a blender or food processor and a few minutes you can make some tasty alternatives to peanut butter.
There are all kinds of nut butters. You can even buy some of them at the health food store or specialty store. Some of them are:
- Cashew Butter (YUM)
- Sunflower Seed Butter
- Hazelnut Butter
- Soy Nut Butter (not the butter in the dairy case, this is usually by the peanut butter)
- Macadamia Nut Butter
- Brazil Nut Butter
- Almond Butter
- Pumpkin Seed Butter
- Walnut Butter
- Pecan Butter
- Pistachio Butter
And then there are the combination butters…Almond Macadamia, Pecan Cashew…you get the idea. You can toast the nuts first, or use them raw. It is totally up to your taste.
All you need to do is to add a cup or so of nuts to your blender and process to a powder. Now let the blender run while adding a little oil. Just keep on until you get a consistency that you like. Taste and adjust the salt.
Tips
- Keep your healthy, fresh nut butter tightly covered and refrigerated for best flavor.
- Make it in small batches.
- If you like it sweetened you can add a little honey or sugar.
- Keep it on the runny side. It will thicken in the fridge.
- Use organics
- Seed butters go rancid faster than nut butters
- Don’t use discolored or funny looking seeds
- Use it tablespoon for tablespoon like peanut butter
You have not experienced a sandwich until you make a walnut butter and orange marmelade sandwich on carrot raisin bread. Seriously.
Look, why worry? This is like the second peanut butter recall in two years. Obviously there is a problem with the system! Buy raw peanuts and make your own peanut butter, or buy other nuts to use. Your peanut butter addicts will more than likely adjust the change to cashew or pecan butter better than you think!
image:SXC
Hi Marye, I was searching for a buttermilk cake and I saw your post on the mile high buttermilk cake, which looks absolutely amazing!! It looks like the texture I’m looking for. I also noticed you made the Perfect Party cake for DB and was wondering between the two, which did you prefer in terms of texture, softness, moistness and lightness? Since the leavener is different, I’m curious if using baking powder vs baking soda would change the texture of the cake.
I’m so sad. I love PB cookies, granola bars, and crackers. I eat PB sandwiches everyday; that’s how much I like PB. PS-this is an entry for your bacon pancake mix giveaway.
Steph, I prefered the mile high cake. It was light but firmer and more finely textured than the PPcake.
Thanks for your help Mary!! I made the PP cake before and really like it, but would prefer a finer texture and tighter crumb.
Some people love chocolate… I LOVE peanut butter. It’s torture not having it. However I totally didn’t know that there were other kinds of nut butters. I will have to find some and try it. Thanks for posting that.
Barney Butter–a newer company started by a gal making her own almond butter at home is a GREAT alternative and it is SO smooth and good! Check it out. Thanks for the heads up, seriously ALL PB’s are now affected? I have no problem finishing off jars we already had open before and have been fine eating it. So far, so good.
No problem Rochele
Katrina..I don;t think all of them are. But so many companies have initially said that they were not affected then went back and said..oh yeah…we are …that I just prefer to use other stuff. We used up the stuff we new was good…and I may head to east TX for some raw peanuts this year..LOL!