Breda Fenn
Breda Fenn

I have always been passionate about food and community. I studied culinary management to broaden my skills and knowledge in all things cuisine and hospitality and I relish an opportunity to create in the kitchen. I love to develop recipes with wholefoods that are approachable, authentic and packed with flavour. Bringing people together around the table is important to me and I believe food is the greatest and most accessible tool for generosity and hospitality.

protein packed peanut butter

Homemade, no nasties, spread

Making your own nut butters is such a great way to make use of those extra nuts and seeds laying around in the pantry. The Vibe blender turns nuts and seeds into the best, spreadable paste in no time. Whether you like it crunchy or smooth or somewhere in between there’s no limits here. 

Adding some extra seeds to your classic peanut butter is a great way to pack some additional protein into your diet. Plus, it adds loads of flavour which is the most important part!

protein packed peanut butter



500g/3 cups raw peanuts
2 Tbsp/20g pepitas
2 Tbsp/20g sunflower seeds
1 Tbsp/10 g chia seeds  
1Tbsp/10g sesame seeds 
Pinch of salt 


1.   Spread the peanuts onto a baking tray and place into the oven for around 15 minutes at 180.
2.   Set them aside to cool until warm and remove skins. 
3.   Add the seeds to the blender jug and pulse on nut mode until roughly broken up. Remove and set aside.

protein packed peanut butter

   Add the peanuts to the blender jug and insert the tamp into the lid. 

5.   Blend on nut mode for a few minutes at a time using the tamp to push the peanuts into the blades. Scrape down the sides every few minutes. Blend until smooth and glossy.
6.   Add the seed mix back in with the peanut butter and pulse briefly to mix through.
7.   Pour the nut butter into a sterilised jar and let it cool completely. 
8.   Store in a cool dark place for 3-4 weeks.

You might also like to try homemade almond butter and healthy Nutella.


protein packed peanut butter