Raw, whole, and ready for roasting, sprouting, blending or snacking. These skin-on, unshelled organic peanuts are grown by Evan and Lois Blanch at Greenacres Organic — Australia’s only certified organic peanut farm, located near Kingaroy, Queensland.

These peanuts retain their natural red skins, prized for their antioxidant content and deep, earthy flavour. A wholefood favourite for DIY nut butters, peanut brittle, home roasting or sprouting.

About the Growers

At the foothills of Queensland’s Bunya Mountains, Evan and Lois Blanch are custodians of a rare thing: a fully certified organic peanut farm. Their Greenacres Organic property in Coolabunia, just outside Kingaroy, is rooted in four generations of peanut farming — but their approach is anything but conventional.

Instead of synthetic fertilisers and pesticides, they rely on biological soil health, cover crops, and thoughtful crop rotations to foster a thriving microbial ecosystem underground. They’ve turned degraded paddocks into rich, living soil — and their peanuts reflect that vitality.

Today, they remain the only certified organic peanut producers in the country, and all nuts are harvested, sorted, and packed on-site to ensure quality and traceability.

What Makes These Peanuts Special

• Certified Organic (ACO) and 100% Australian-grown

• Unroasted, skin-on, and ready to use however you like

• Grown, harvested and packed on a single family farm

• Naturally high in protein, healthy fats, and dietary fibre

• Red skins are rich in polyphenols and antioxidants

• Free from preservatives, additives, irradiation, or oil treatment

Culinary Uses

Raw peanuts are a kitchen staple with many uses:

• Roast them at home for maximum freshness

• Blend into homemade peanut butter

• Sprout them (instructions below)

• Use in savoury dishes like stir-fries, satay, noodle bowls

• Add to muesli, trail mix, or grind into flour for baking

Why We Love Them

Most peanuts sold in Australia are imported and roasted in bulk under industrial conditions. These are the opposite — Australian-grown, hand-packed, and still wearing their natural skins. They offer a more nutrient-dense and flavourful alternative to the bland, pre-processed nuts lining supermarket shelves.

Evan and Lois’s care for the land shows in the quality of these peanuts — from the soil up.

FAQs

Are these peanuts raw or roasted?

These are completely raw — unroasted and unsalted. They’re suitable for roasting at home, blending, or sprouting.

Can I use these to make peanut butter?

Yes. Roast them first for the best flavour, then blend in a food processor until smooth. You can add salt or oil to taste.

Are they safe to eat raw?

Yes, but like all raw legumes, moderation is advised. Light roasting or boiling enhances digestibility.

Can I sprout these peanuts?

Absolutely. Rinse and soak them for 8–12 hours, drain, and keep in a jar or sprouting tray. Rinse twice daily. You should see small shoots within 2–4 days. They can be eaten raw or lightly cooked once sprouted.

Where are they grown?

On Greenacres Organic farm in Coolabunia, near Kingaroy, Queensland — Australia’s traditional peanut-growing region.

Are they certified organic?

Yes. They’re certified organic by Australian Certified Organic (ACO), with no synthetic inputs used in their production.