Skip to Content

Refined Sugar Free Peanut Butter Spread with Chia Seeds (mock Jif)

Prior to overhauling the way my family eats (and becoming gluten free), Jif Peanut Butter was our peanut butter of choice. When I finally stopped to check out the ingredients, I realized the Jif needed to go:

Ingredients:Made from roasted peanuts and sugar, contains 2% of less of: molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono and diglycerides, salt.

Over the years, Jif has released some “natural” peanut butters with healthier ingredients, but I prefer making my own “homemade” version of Jif. Adams Peanut Butter is made without hydrogenated oils or refined sugars, in fact, their ingredients are very basic:

Peanuts, contains 1% or less of saltDSC_0536 (Medium)

Several months ago I called Adams to make sure their 100% Natural Creamy Peanut Butter was gluten free. They said yes, but also encourage me to verify the ingredients on the jar prior to purchasing. If wheat is ever added, they will declare it on the packaging.

Refined Sugar Free Peanut Butter (Medium)

DSC_0562 (Medium)

We eat this peanut butter by the spoonful. It’s perfect with apples, Ants on a Log, in peanut butter & jelly sandwiches, etc…

Refined Sugar Free Peanut Butter Spread with Chia Seeds (mock Jif):

36 ounce jar of Adam’s creamy peanut butter
2-4 tablespoons raw runny honey, or maple syrup for vegan
1-2 tablespoons whole chia seeds, optional

  1. Empty the jar of Adam’s peanut butter into the mixing bowl of your electric mixer. Add the honey and chia seeds.
  2. Using the mixer’s paddle attachment, start mixing on low for about 30 seconds, and then gradually increase the speed and whip the peanut butter for an additional 30 seconds (you may need to stop your mixer and use a spatula to scrape down the sides of the mixing bowl during this process).
  3. Place the freshly mixed peanut butter back into the Adam’s Peanut Butter jar and screw on the lid. There will be a little peanut butter left over that won’t fit into the jar, simply place it in a separate small airtight container. Store in the refrigerator.

This recipe is linked to Allergy Free Wednesdays.

In other news, I wanted to share with you a picture of the mug I bought myself right before Christmas. Isn’t it cute?! I found it at a local tea shop, so I bought one for me and one as a present for a friend. I have an absolute weakness for coffee mugs and pottery. 🙂

Owl Mug

Wishing you all a wonderful week!

Dairy Free Irish Cream Liqueur (refined sugar free & vegan)
← Previous
No Bake Rice Crispy Treat Granola Bars
Next →

Gluten-Free Lunchbox Roundup: 40 Kid-Friendly & Allergy-Friendly Lunch Recipes | Allergy Free Alaska

Monday 19th of August 2013

[…] Click here for the recipe: Peanut Butter Spread with Chia Seeds (Mock Jif) from Allergy Free Alaska […]

New weekly round up: Things I feed my (whole foods) kids 1/27/13

Sunday 27th of January 2013

[...] a Lundberg Honey Nut Brown Rice Cake (I also buy these in bulk from, and topped it with Peanut Butter Spread with Chia Seeds (you could also use another nut butter like almond or cashew, or even Sunbutter for nut-free), [...]


Tuesday 22nd of January 2013

I came across your site looking for real food in AK. We keep talking about taking the plunge and trying to relocate but I love my raw milk farm too much.

Anyway I love your page and I dig the idea of chia in nut butter. I love chia seeds!


Friday 18th of January 2013

I'm so glad I stumbled upon your blog - I'm loving your posts! This looks amazing. I usually make my own almond butter, but I love the idea of adding chia seeds. How creative!


Wednesday 9th of January 2013

I agree with Tessa, that is one cute mug! This is a great snack to spread on my kids' sandwiches and celery. Love the addition of chia seeds for the omega and fiber boost!