I used peanut butter in this recipe partly as a binder but also for the flavor.
* You can
use peanut butter in this recipe, but omit the lemon juice and increase the baking soda to 3/4 teaspoon.
No... what bugs me the most about my peanut allergy [these days] is that I can't
use peanut butter in my recipes.
Not exact matches
In your «about me» you mentioned you used to love peanut butter, as do I, I bookmarked this recipe as it seemed a little like your raw brownies and may fix the peanut hole in your lif
In your «about me» you mentioned you
used to love
peanut butter, as do I, I bookmarked this
recipe as it seemed a little like your raw brownies and may fix the
peanut hole
in your lif
in your life:
The
recipe for Apricot filling follows but you can also
use this amazing dough for prune, poppy, sour cherry, apple caramel, chocolate
peanut butter, cherry cheesecake or Meyer Lemon fillings (all
recipes in Archives).
Just wondering whether there's any nutritional benefit to
using almond
butter rather than
peanut butter in your
recipes?
I didn't
use dates... as mentioned all was the same
in your
recipe except the maple syrup and
peanut butter.
If you peek at the
recipe for our No - Bake Chocolate - Coconut
Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-
peanut-
butter-bars/), for example, we
use a little coconut oil
in the chocolate layer there, too — just to help with spreadability, but
in that
recipe, the coconut oil is optional if you're willing to put
in just a little more effort to do the spreading.
It combines
peanut butter, honey, oats and grains, but feel free to
use any kind of nut, grains, seeds or even dried fruit
in the mixture — just stick to the quantities
in the
recipe, and you'll get a different kind of energy bars each and every time.
I just bought some of the powdered
peanut butter - PB2, and I'll bet you could
use it
in this
recipe!
If you are all about DIY
recipes... you could even
use your homemade
peanut butter in the sauce!
I'm normally very wary of American
recipes that call for
peanut butter (definitely have a much lower tolerance for the stuff) but without the
peanut oil and
using the 1/3 cup as indicated
in the
recipe, it was absolutely perfect.
You may have noticed a patterned lately: no bake
peanut butter and chocolate bars,
peanut butter and chocolate chip bars,
peanut butter cookie dough brownies, reese's
peanut butter and chocolate truffle,
peanut butter cupcakes with chocolate frosting, reese's
peanut butter chocolate brownies and these are
recipes using both
peanut butter and chocolate I shared
in the last 2 month.
I might add some
peanut butter chips: I have never seen them
in supermarkets
in Europe but I bought some when I was
in the US this year because I thought I was constantly seeing
recipes using them.
If you still decide to
use raw
peanuts to make
peanut butter, at least don't eat it straight and
use it
in recipes that go through heat treatment.
But, we're back with not one but three
recipes using peanut butter that are delicious, effortless and come together
in less than 15 minutes each.
I
used a little salt and a heaping spoon of
peanut butter in it, YUM!!!!! Thank you for this
recipe.
Many years ago my sister -
in - law told me about a cookie
recipe that
used 1 cup
peanut butter, 1 cup sugar, and 1 egg.
This was the first time I
used the
peanut butter powder
in a
recipe and I am very pleased with how this turned out.
I
use salted
peanut butter in this
recipe.
Peanut butter used in recipe was purchased myself.
There are no
peanuts in the
recipe, unless you choose to
use peanut butter for the nut
butter in the
recipe.
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.
This
recipe assumes the
use of a
peanut butter that has salt
in it.
Leave a comment below with your answer to enter for a chance at winning two jars of White Chocolate Wonderful, the
peanut butter used in this
recipe.
I would suggest adding a little more powdered sugar if you are
using natural
peanut butter and reduce the salt
in the
recipe.
Last, while many baking
recipes ask you not to
use a natural
peanut butter, it's actually okay
in this
recipe, so
use whatever you have on hand.
You can either
use peanut butter or almond
butter in this
recipe — both taste amazing.
I
used old fashioned rolled oats, regular creamy
peanut butter, and all the other ingredients as listed
in the
recipe.
You can
use that
in a traditional
peanut butter cookie
recipe.
If you
use salty
peanut butter, you may want to reduce the salt
in the
recipe to 1/4 teaspoon.
Use in homemade chocolate
recipes, body
butter and cheesecake like the Dairy - Free Peanut Butter Cheesecake with Chocolate Pie Crust from The Ultimate Guide to Low - Carb B
butter and cheesecake like the Dairy - Free
Peanut Butter Cheesecake with Chocolate Pie Crust from The Ultimate Guide to Low - Carb B
Butter Cheesecake with Chocolate Pie Crust from The Ultimate Guide to Low - Carb Baking.
If you are
using unsalted
peanut butter, I would add an additional 1/4 tsp of salt to the
recipe, on top of the salt that is already listed
in the ingredients Happy baking!
I do have a
recipe for
Peanut Butter Ice Cream and Chocolate
Peanut Butter Ice Cream
in my ice cream book, but I don't
use nut pastes
in general (like pistachio paste) since people can't easily get them.
Stir some into your oatmeal or a smoothie, or
use it
in place of
peanut butter in your favorite cookie
recipe.
This is a low carb and good protein
recipe with the
use of
Peanut Butter in the dressing.
By the way,
in case you are wondering, I
used my oatmeal
recipe from the dark chocolate and
peanut butter version and made the necessary adjustments.
French Macarons, Step by Step, from Annie's Eats Easy No - Fail Meringue Cookies, from Bakers Royale Homemade Snickers Bars, from How Sweet Eats Italian Almond Cookies, from Barefeet
in the Kitchen (be sure to
use gluten free almond paste) 5 - Ingredient No Bake
Peanut Butter Chocolate Bars, from Culinary Hill Dark Chocolate Almond
Butter Cookies, from Sally's Baking Addiction Chocolate Fruit Dip, from Cooking Classy Apple Cider Caramels, from Cooking Classy Baked Apples, from Simply
Recipes Salt Water Taffy, from Our Best Bites Mosaic Heart Jello Jigglers, from Mel's Kitchen Cafe Rice Krispie Treats, from Cookies & Cups (be sure to
use gluten free crispy rice cereal, like Erewhon, and gluten free marshmallows, like Campfire or Kraft) Dark Chocolate Detox Bites, from The View From Great Island Fudgesicles, from Orangette
I haven't
used your
recipe yet, but from experience sunflower seed
butter (though delicious
in traditional
peanut butter cookie
recipes) will turn your cookies bright green.
If spice isn't your thing then by all means
use a plain
peanut butter instead, and if you can't get your hands on Fix and Foggs's smoke and fire
peanut butter, but still want those flavours, I've included an option
in the
recipe below to create them yourself.
I've
used Sunbutter (and other brands of sunflower seed
butter)
in recipes that call for
peanut butter and people are surprised to learn that it isn't actually a
peanut butter treat.
In the spirit of the
Peanut Butter for Breakfast campaign, I thought it would be fun to share some breakfast recipes using peanut b
Peanut Butter for Breakfast campaign, I thought it would be fun to share some breakfast recipes using peanut b
Butter for Breakfast campaign, I thought it would be fun to share some breakfast
recipes using peanut b
peanut butterbutter.
And, depending on your taste, you might choose to make a few of your favorite bars multiple times rather than every
recipe in the book: - I
use a wide variety of nut / seed
butters throughout the book (almond, cashew, coconut, hazelnut, macadamia,
peanut, pecan, walnut, pumpkin seed, sunflower seed), but most of them
use almond
butter and
peanut butter.
Since I don't keep whole
peanuts on hand — nor do I
use oil
in my
recipes — I knew I had to make my own similar version of Creamy Coconut
Peanut Butter using healthy ingredients that I do keep here at home.
The best part about this
recipe (aside from it being so easy to make, of course) is that it's super flexible, and if you'd rather
use chocolate hazelnut spread or cookie
butter in place of the creamy
peanut butter, knock yourself out.
You may have already tried these amazing Date - Sweetened Brownies and Date - Sweetened
Peanut Butter Cookies, but I also wanted to give you an option for
using dates as a sugar substitute
in practically ANY
recipe.
I
used them
in the best vegan banana bread, my
peanut butter banana cupcakes and I
use them
in this
recipe too.
I decided to combine the two, trading the olive oil
in Heidi's
recipe for coconut oil,
using milder almond
butter in place of the
peanut, and keeping the flours gluten - free.
In my
recipe I
use a half cup and added a half cup of
peanut butter instead.
Can we
use anything other than almond
butter or
peanut butter In this
recipe?