Peanut Flour

[DanM]

I found Peanut Flour at Trader Joes today. This is a totally new and inspiring product for me. It packs a great nutritional punch. Per 1/4c, it has 16g of protein, 25% Niacin, 65% Folate, 60% Phosphorus, and 80% Magnesium RDA, but only 4g of fat.

Now the big question... what to do with it! The package states that it is good for pastries, thickener for soups, breading for meats, and for teaching your kids algebra (just kidding on that last one). I was thinking about making PB&J smoothies or milkshakes and add it to peanut butter cookies. Any thoughts on what I can use it in?

Dan

Edited July 29, 2010 by DanM (log)

[Doodad]

I have never seen that, but my mind is already churning. First thing I thought was Thai. You could put that, chile powder, and coconut powder on a protein and pan fry. Top with a lime sugar and it would be awesome. (I think).

Peanut straws, like cheese straws, to dip in chocolate fondue?

[Lisa Shock]

Might make a good macaroon....

[infernooo]

You can mix it with sugar (or sweetener of your choice), salt and water to make a low fat peanut butter!

[DanM]

I made a wonderful smoothie this morning using the peanut flour. I used a mix of (by weight) 6oz of frozen berries, 4 oz soy milk, 4 oz OJ, 4 oz yogurt, 3tbsp of peanut flour, and 1 wheatabix biscuit. It have the smoothie a wonderful PB&J flavor. I need to experiment with blending it longer as it is a bit grainy.

I was also thinking about profiteroles with chocolate filling and a dusting of peanut flour.

Dan

[dougal]

I found Peanut Flour at Trader Joes today. This is a totally new and inspiring product for me. It packs a great nutritional punch. Per 1/4c, it has 16g of protein, 25% Niacin, 65% Folate, 60% Phosphorus, and 80% Magnesium RDA, but only 4g of fat.

...

So, I'm guessing this might be made from the residue after pressing for oil? (Peanuts being something like 40% oil.)

Nice idea if so.

[Lisa Shock]

This might make an interesting ingredient in bread, as long as you don't use so much that the structural integrity of the gluten is affected. I'd take a basic bread formula, one that just uses water, yeast, salt and bread four and replace about 10% of the flour with the peanut flour.

[andiesenji]

You might try looking at some of the recipes developed by the "Peanut Master," George Washington Carver, back in the early 20th century.

George Washington Carver's Panut Recipes

I have tried several of the recipes, including a couple of the peanut soups and several of the breads and cakes (excellent use of your peanut flour)

When my kids were little I made the peanut cream cheese with pimento, which they loved. (near the bottom of the page.

Edited August 8, 2010 by andiesenji (log)