Ah ja voi, maapähkinävoi on vienyt sydämeni. Syön sitä nykyään miltei päivittäin. Oiva välipala syntyy omenalohkoista ja maapähkinävoista. Tai porkkanatikuista ja maapähkinävoista (en uskonut makuyhdistelmän toimivan ennen kuin testasin itse)! Maapähkinävoi sopii myös ruisleivän päälle ja smoothien sekaan. Pidän eniten hieman rouheisesta ja hieman suolatusta maapähkinävoista. Sellainen on esimerkiksi Urtekramin Peanut Butter Crunchy.
Koskapa kaikkea voi – tai ainakin kannattaa yrittää – tehdä itse, olen syksyn aikana perehtynyt maapähkinävoin saloihin. Senpä tehtailu on helppoa kuin mikä!
Nappasin innoituksen ja ohjenuoran Terveen hyvää -blogista. Postauksen perässä olevasta kommenttiketjusta löytyy aiheellinen keskustelu maapähkinäkuorista. Kotikokeilujen myötä olen kehitellyt tällaisen ohjeen.
Ämpeevee
400–500 g maapähkinöitä
suolaa
(rypsiöljyä)
Paahda maapähkinöitä 170-asteisessa uunissa vartin verran. Pääasia on, että pähkinät paahtuvat hieman, mutteivät pala.
Anna pähkinöiden jäähtyä pellillä ja kaada ne monitoimikoneeseen. Anna koneen käydä 10–20 minuuttia kaapien välillä massaa reunoilta.
Jos pähkinät eivät tunnu kunnolla pehmentyvän, voit lisätä 1–2 ruokalusikallista neutraalin makuista öljyä (kuten rypsi-) massan sekaan tapahtumaa nopeuttamaan.
5 kommenttia:
This kinda looks like peanut butter and maybe more of a butterscotch flavor.
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