Not exact matches
I usually only have natural, unsweetened
peanut butter on hand (just
peanuts and salt), so I find 2
heaping tablespoons of sugar to be perfect.
Since the filing was a little bit soft from the vegan cream cheese (it's oozier at room temp than regular cream cheese), I added a
heaping tablespoon more
peanut butter and a little more than a cup more powdered sugar and that did the trick for me!
My adaptions are: I omitted half a cup of flour and added two
heaping tablespoons of
peanut butter and instead of chocolate chips I added coconut and walnuts.
3/4 cup Natural
Peanut Butter 1 can 15 - ounce Garbanzo Beans or Chickpeas, rinsed VERY WELL and drained 2/3 cup Coconut Sugar 1
Tablespoon Flax Seeds 1
Tablespoon Nutritional Yeast 1
Tablespoon Vanilla Extract 1/4 cup Almond Milk 1/4 teaspoon Baking Soda and Baking Powder
heaping 1/2 cup Chocolate Chips or Chunks 3
Tablespoons Oats
Spoon about 1
heaping tablespoon of the
peanut butter batter into each muffin cup.
1/2 cup nondairy milk 1 block (14 to 16 ounces) firm regular tofu, drained and cubed 3
heaping tablespoons smooth
peanut butter 1/4 cup vegan powdered sugar 1/2 cup vegan dark chocolate chips
1 cup almond milk 1 cup frozen blueberries 1 banana 1 packed cup of spinach 1/4 avocado 1 large
heaping tablespoon of our
Peanut Hazelnut
Butter
1
tablespoon roasted
peanut oil 3 garlic cloves, minced 1 cup creamy natural
peanut butter 1 cup coconut almondmilk blend 1/4 cup tamari (or soy sauce) 2
tablespoons rice vinegar 1
heaping teaspoon red pepper flakes 1/4 teaspoon dried cilantro, optional Pinch of fine sea salt
And that teaspoon of
peanut butter is more like a
heaping tablespoon.
Take out the honey, and instead put 2
heaping tablespoons of jelly or fruit preserves and 2 tbs of all natural
peanut butter into the pancake mix.