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After soaking 10 lbs of natural, raw, runner peanuts, I then put them into a dehydrator where they’ll hang out for 24 hours, returning back to their fresh, crunchy state, but this time without the anti-nutrients/enzyme inhibitors, making the peanuts as bioavailable as possible and thus far more nutritious/healthy.
Once they’ve been dehydrated, they’ll then be lightly roasted before being ground into arguably the smoothest PB in town.
I’m trying to start a specialty ‘nut butter and fruit jam’ sandwich shop in my local city (Birmingham AL). If all goes well, I may be able to set up shop next month!
Here’s the Instagram if you’d like some updates or cool pb&j related content 😎 https://www.instagram.com/phoebe_and_jays?igsh=OXdtZ25wbWRnbmFt&utm_source=qr
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