Beanut Butter (Peanut Butter White Bean Spread)
A creamy peanut butter and white bean spread sweetened naturally with dates - an easy way to add plant-based iron and protein to your toddler's sandwich. Ready in 5 minutes.
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Servings: 5 servings
Calories: 137kcal
Equipment
- Food processor (or a high-speed blender)
- Silicone spatula
- Jar or airtight container
Ingredients
- ⅓ cup white beans canned cannellini, drained and rinsed
- ¼ cup smooth natural peanut butter
- 3 Medjool dates pitted
- 1 teaspoon vanilla extract
- 2 tablespoon almond milk plus more as needed
Instructions
- Add the drained and rinsed white beans, peanut butter, pitted dates, vanilla and almond milk to a food processor or blender.
- Blend, scraping down the sides as needed. Keep blending a little longer than you think you need to, until completely smooth.
- If it's thicker than you'd like, add another splash of milk and blend again.
- Transfer to a jar or airtight container and store in the fridge.
Notes
For toddlers, spread in a thin layer on bread, toast or crackers or spread on fruit.
Store in the fridge for up to 4 days. Stir in a splash of milk if it firms up too much.
Contains peanut, a common allergen. Smooth almond butter works in place of the peanut butter.
Did you make this recipe? I'd love to hear from you! Leave a comment below!
Nutrition
Calories: 137kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 64mg | Potassium: 241mg | Fiber: 2g | Sugar: 11g | Vitamin A: 21IU | Calcium: 34mg | Iron: 1mg