God bless Gena for discovering that if you whiz a frozen banana around in a food processor (not a blender, a food processor) for a few minutes it will first become flaky frozen pieces and then gradually transform into something truly creamy and decadent.
While the original banana version is delicious, ever since I saw peanut flour hit the aisles at Trader Joe's, I had it in the back of my mind that adding this low-fat, high-protein stuff to banana soft serve would be the perfect combination.
I was right.
After my chunks of frozen banana have blended for about twenty seconds, I add a splash of non-dairy milk (I've been using So Delicious Unsweetened Coconut Milk Beverage), and then a few tablespoons of peanut flour. (Serving size: 1/4 c. 110 calories, 16 grams of protein. For those who care about these things.) Blend until creamy. (You may need to scrape down the sides of your food processor a time or two during blending.)
Go. Make. This. Now.
[NOW!]
Ok, enlighten me. Why is peanut flour the newest craze on the food blogosphere? What else could I use it in? Why would I want to?
ReplyDeleteFirst of all, it's YUM. I'm a total peanut butter (and almond butter too) addict, but obviously nut butters can be high in calories and fat, and while it's good fat, you know... too much of a good thing and all that. So peanut flour can be re-hydrated with water to be almost like peanut butter -- delicious on celery, etc. It can be used in baked goods and it's gluten free and SCD-friendly. Put in smoothies and soups (see a recent post of mine) it imparts peanutty deliciousness. And it's really high in protein.
ReplyDeleteMostly it's just yum, though, no matter how you use it! Go buy some!