One Ingredient Peanut Butter

I absolutely love Peanut Butter! I can eat it straight out of a jar all day long! That is why when I heard that we should introduce allergenic foods to babies at 6 months, I decided to try peanuts first. I decided to make my own peanut butter instead of buying something from the store. That way I would know what was going into my jar and know it is all natural.

I gave dumpling a very small spread of peanut butter on toast and within minutes he started itching. I took it away from him immediately and discovered he had broken out into hives and his throat was swelling up. We are now awaiting an allergy test at the hospital. In the meantime I am not exposing him to any other nuts (in case there is cross contamination with peanuts). Thankfully for me, I am still allowed to eat peanuts even if I am breastfeeding. Apparently peanut protein doesn't pass through the breast milk like cows milk protein does. So I smashed through my jar of peanut butter. Can't let something good like that go to waste!

Mess Level: A bit messy if you're using it as a spread on bread! However not so bad if it is in a pinwheel (see pinwheel recipe)

Perfect for: Breakfast, snack, picnic, outdoor dining

Ingredients:

- 400g peanuts

Method:

1. Roast Peanuts in oven at 180 degrees for 6-10 minutes until slightly brown. Watch out to ensure it does not burn.

2. Let the peanuts cool for 15 minutes.

3. Put peanuts into food processor and blitz until it becomes a consistent paste. It will first become a breadcrumb consistency, then it will gradually become more of a paste. There is no need to add water or oil.

Storage:

Can be stored in the fridge for up to 4 week in a jar.

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