Chickpea flour Baking powder Salt Unsweetened almond milk
Fresh ground peanut butter Pure maple syrup Vanilla extract Banana
The combination of gluten free chickpea flour, along with
fresh ground peanut butter and sweetened with pure maple syrup and a banana is one of my favorite breakfast.
I wanted to post because my husband has tree nut allergies, so I use
fresh ground peanut butter from my local health food store for these.
My mom tried to make this with
her fresh ground peanut butter and she couldn't get it to swirl like mine did, but big spoonfuls are just as yummy!
The only important thing I would recommend you to follow in this recipe is to use
fresh ground peanut butter to stay within the calorie limit.
Also, if you use
fresh ground peanut butter (without any sweetener) you will avoid too much sugar intake.
I am always stacked with
fresh ground peanut butter.
The combination of gluten free chickpea flour, along with
fresh ground peanut butter and sweetened with pure maple syrup and a banana is one of my favorite breakfast.
Can I use
fresh ground peanut butter or does it have to be the type with oil, etc in it?
Not exact matches
10 small dried red chiles, such as piquins, stems removed 2 teaspoons
ground cumin 2 teaspoons
ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup
fresh cilantro 1/4 cup
fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or
peanut oil 1 tablespoon lime zest 1/4 cup water
2 tablespoons
peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black
peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of
Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black
Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped
fresh basil Finely
ground sea salt Freshly
ground black pepper
4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced
fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon
peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon
ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy
peanut butter Salt to taste
* I used
fresh ground, organic
peanut butter.
Spiced
ground turkey lettuce wraps — a quick and healthy weeknight meal, these wraps are loaded with veggies, and warm spices, and topped with crunchy
peanuts,
fresh cilantro and creamy avocado.
Seeds removed and chopped to make 1 — 2 t, or a piece kept whole and removed before serving / 2 T
peanut oil, divided / 1 T
ground coriander, 1/2 t
ground turmeric / 1 t cumin seed, 1/2 t black mustard seed / 1 C water, divided / Salt & pepper to taste / 1/2 #
fresh asparagus, roasted or steamed / 3 T chopped,
fresh chives.
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin)
Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy
peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip:
fresh apple slices, chopped
peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
1 very ripe banana 1/2 cup of
fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond butter (
peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of
ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt
INGREDIENTS Sea salt and rashly
ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful of raw shelled
peanuts 1 clove of garlic A thumb - sized piece of
fresh root ginger 1
fresh red chile A small bunch of
fresh cilantro
Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful of snow peas 1/2 can of coconut milk A handful of bean sprouts 1 lime
Sauce 1/2 cup (4 oz / 125 g)
peanut butter (I used almond butter) 4 tablespoons lime juice 2 tablespoons honey 2 tablespoons tamari or soy sauce 2 teaspoons grated
fresh ginger 1 pinch
ground cayenne pepper
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb
ground pork 1/2 tsp salt 1/8 tsp freshly
ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp
fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted
peanuts, toasted 1 tbsp shredded
fresh mint 1 tbsp shredded
fresh cilantro
of boneless chicken, diced 1 1/2 tsp of
fresh ground or finely shredded ginger 1 tbsp of
fresh minced garlic 1/4 cups of cashews or
peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped
fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)
The Magic Bullet does a great job of blending up the sauce with crunchy
peanut butter, giving that great
fresh -
ground peanut flavor.
1 cup cornmeal 1 cup Bob's Red Mill Gluten - Free All Purpose Four 1/4 cup of millet flour (optional) 4 teaspoons baking powder 2 tablespoons
ground flax seeds in 6 tablespoons water 1 ripe banana 1 cup non-dairy milk or water 1/2 — 1 cup additional water 1/2 cup blueberries,
fresh or frozen 1/4 nuts or seeds (we used a mix of
peanuts, pumpkin seeds and sunflower seeds)
Spiced
ground turkey lettuce wraps — a quick and healthy weeknight meal, and one of our top favorites, these wraps are loaded with veggies, and warm spices, and topped with crunchy
peanuts,
fresh cilantro and creamy avocado.
This bread is packed full of seeds and
ground almonds and makes the perfect bread once topped with delicious
peanut butter,
fresh banana and manuka honey!
This bread is packed full of seeds and
ground almonds and makes the perfect bread once topped with delicious
peanut butter,
fresh banana and some manuka honey!
Back home in North Carolina, Overbay began roasting
fresh peanuts, then
grinding them between custom - made plates to mimic the texture of African nut butters.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of
fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly
ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup
fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and
peanuts and sprigs of basil or cilantro
4 large pieces ginger, peeled 4
fresh piquin chiles, chopped or substitute serranos 5 cloves garlic, peeled 3 shallots, peeled 1 teaspoon cumin seed 1 teaspoon anise seed 1 tablespoon
ground turmeric 3 stalks lemon grass 2 teaspoons sugar 1 pound boneless chicken, cut into strips Indonesian
Peanut - Chile Sauce (available in Asian markets) Diced cucumbers and onions for garnish
3 tablespoons roasted
peanut oil 1 medium red onion, finely diced 3 cloves garlic, minced 1 small serrano pepper, seeded and finely chopped 1 - 2 tablespoons minced
fresh ginger 1 1/2 teaspoons
ground cumin 1 teaspoon
ground turmeric 1 teaspoon
ground cinnamon 1 can (14.5 ounces) crushed fire roasted tomatoes 1 small can (6 ounces) tomato paste, optional 1 cup creamy
peanut butter 4 cups vegetable stock 1 butternut squash, peeled and cut into 1/2 ″ chunks (my chunks weighed in at 1 pound 4 ounces) 2 cups cooked chickpeas 1/2 cup spicy
peanuts, finely chopped (recipe follows) Fine sea salt, to taste
While the texture is like that of a
peanut butter cookie, the controlling flavor here is the best 100 % kona coffee beans and the
fresh grind.
• 2 quarts water • 1 tablespoon salt • 3 cups black beans, cleaned and soaked overnight • 1/2 stalk celery, chopped with leaves • 3 large dried chipotle chiles, approximately 3 ounces • 3 cups dry red wine • 1 teaspoon freshly
ground nutmeg • 1 teaspoon freshly
ground cinnamon • 1/2 teaspoon
ground ginger • 1 tablespoon finely
ground white pepper • 2 tablespoons Mexican leaf oregano • 1/2 cup chopped
fresh parsley • 1 tablespoon Worcestershire sauce • 1 medium onion, chopped coarsely • 3 tablespoons chopped garlic • 1 cup domestic mushrooms, chopped • 1/4 cup extra virgin olive oil • 1/4 cup
peanut oil • 1/3 cup tomato puree • 2 1/2 tablespoons red wine vinegar • 3/4 cup raw honey • Lime wedges for garnish • Coarsely chopped cilantro for garnish
I chose Peter Pan Simply
Ground Peanut Butter because it has a texture like fresh ground PB, but still spreads smo
Ground Peanut Butter because it has a texture like
fresh ground PB, but still spreads smo
ground PB, but still spreads smoothly.
500 grams
fresh pink ling chopped into 2.5 cm cubes 1 teaspoon sea salt 1 teaspoon each cumin and black mustard seed 2 teaspoons
ground turmeric powder 2
fresh cardamon leaves 1 dessertspoon finely chopped
fresh ginger 2 long green chillies sliced diagonally 1 long red chilli sliced diagonally 1 tablespoon finely chopped purple basil 2 tablespoons chopped spring onion tops 2 black capsicums finely sliced (optional) 1 medium size red capsicum finely sliced 2 small cigar shaped egg plants chopped into half rounds (1 small standard eggplant will do) 6 medium tomatoes chopped into small pieces 1 tablespoon
peanut oil 3 cups crayfish and laksa mint stock (see recipe)
I don't have a problem with
fresh fruit juices if they accompany high - fiber foods (i.e.: a
peanut butter sandwich on whole grain bread, a salad with legumes and a variety of vegetables, air - popped popcorn, pumpkin seeds, or even two tablespoons of
ground flaxseed stirred into the juice) and are not used in place of
fresh fruit.
That being said, I don't have a problem with
fresh fruit juices if they accompany high - fiber foods (i.e.: a
peanut butter sandwich on whole grain bread, a salad with legumes and a variety of vegetables, air - popped popcorn, pumpkin seeds, or even two tablespoons of
ground flaxseed stirred into the juice) and are not used in place of
fresh fruit.
INGREDIENTS For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher salt and freshly
ground pepper 8 ounces
ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (half of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4 cup
fresh parsley leaves, chopped 1/4 cup
fresh mint leaves, roughly chopped 8 - 10 medium bibb lettuce leaves (from one head), washed and dried 2 tablespoons crushed
peanuts (optional)
Bring together 1 chopped apple, 1 peeled and chopped cucumber, fistful of boiled
fresh green peas, 1 grated carrot, 1/4 cup paneer cubes (sauteed in a tsp of oil for 2 - 3 mts), salt and pepper to taste, 1/2 tbsp honey, 1 1/2 tbsps coarsely
ground roasted
peanuts.
made these with
fresh ground almond butter and also a small scoop of
fresh ground chocolate chip
peanut butter.
«PB Purists» may go for
grind - it - yourself, 100 %
peanut product, found in - store at high end grocers like Whole Foods and the
Fresh Market.