Sentences with phrase «using powdered peanut»

I love the idea of using powdered peanut butter for an infant.

Using powdered peanut butter is such a great idea!

But they also make a peanut butter flavored cotton candy using powdered peanut, which creates potential peanut cross contact unavoidable.

You can decrease the calories by using less peanut butter, using a powdered peanut butter explained above, or omitting it entirely.

* Side note: I substituted crumbled cookies (that were dairy - free and gluten - free but not completely vegan) for the chocolate shavings on top of the whipped topping and I used powdered peanut butter in the So Delicious Coconut Whip Cream on top to give it a hint Reese's when you take a bite and it's divine.

If you prefer a lower - calorie option but still want a peanut butter flavor in your shake, then use powdered peanut butter in place of the real thing.

Filed Under: Bariatric, Breakfast, Dessert, Gluten Free, Meatless Monday, Recipes, snack, Vegan, Vegetarian, Weight Loss Tagged With: gluten free smoothie, high protein breakfast, high protein smoothie, how to use powdered peanut butter, how to use tofu, tofu in a smoothie, vegan smoothie recipe, wild blueberry smoothie recipe

Not exact matches

1/2 cup butter 1/4 cup sugar 1/2 cup brown sugar 1 egg 1 teaspoon vanilla 3/4 cup peanut butter (I used chunky) 1 cup flour 1 teaspoon baking powder Pinch of salt 1 1/4 cups chocolate chips

It also features peanut powder versus peanut butter for a lower fat treat and a thicker texture than using peanut butter.

I love to use peanut powder in recipes like this because it's a great way to get the fiber and protein from peanuts in a shake or smoothie without all the oil, and it is so darn tasty, too!

I just bought some of the powdered peanut butter - PB2, and I'll bet you could use it in this recipe!

I would add the powder to smoothies and also mix it with water to use in a peanut sauce with chicken for an Asian flavor combo.

This delicious chocolate and coffee smoothie includes ice cubes, milk, brewed coffee, peanut butter or almond butter, banana, chocolate flavored protein powder and unsweetened cocoa powder (if you have cacao, use that).

PB layer 6 TBL creamy peanut butter, i use the wegman's organic brand 4 TBL coconut oil, liquid but not hot 3 TBL powdered sugar

You could try using peanut butter powder.

This was the first time I used the peanut butter powder in a recipe and I am very pleased with how this turned out.

This recipe uses peanut butter powder instead of peanut butter to save a bit on the calories and fat, but it still has that indulgent creamy peanut butter flavor.

For this, I heated some olive oil (you can use sesame oil too), added sesame seeds, raw peanuts (my favorite nut), Sirracha powder mix (my new invention which I feel is better than the sauce and more versatile), Chinese long beans, salt and to add extra flavor I finished this dish with coconut flakes.

You can also use the peanut powder in a smoothie or muffins, and feel free to try the figs in my Fig «n» Apple Pie Spice Muffins or your favorite energy ball recipe in place of dates.

Filling 1/2 cup (4 ounces or 115 grams) cream cheese, softened 2 tablespoons (1 ounce or 30 grams) unsalted butter, softened 1/3 cup (40 grams) powdered or confectioners» sugar 1/2 cup (130 grams) creamy peanut butter (I use Skippy but think a more natural one would work just fine here) 1/4 teaspoon coarse or kosher salt 1/2 teaspoon vanilla extract

Fruity: Kiwi slices drizzled with blueberry glaze Strawberry and banana slices drizzled with strawberry glaze Spicy: Stenciled mehndi design using cocoa powder spiked with curry powder or chili powder or chai or garam masala Drizzled cinnamon glaze and crushed peanuts

All you need to do is blend your soaked figs (or you can use raisins or dates if you like), a touch of water, and some ground, defatted peanut powder which is just whole peanuts that have had the oil removed.

i used 3 Tbsp of cocoa powder in the cookies, as called for, and they weren't peanut butter - colored, as shown — they were definitely chocolate peanut butter cookies.

* I would not suggest keeping this over 1 week or in your pantry since it has no preservatives (a good thing) but if you just want a single serving you could easily use 1 tablespoon peanut powder and 1 dried frig with 2 teaspoons of water to test this recipe out for a one - serving deal.

3 Tablespoons Ground, Defatted Peanut Powder (plain with no added sugars or salt)- I used JIF brand plain

I would suggest adding a little more powdered sugar if you are using natural peanut butter and reduce the salt in the recipe.

2 cups old - fashioned oats 1 cup peanut butter (I used Justin's chocolate peanut butter) 1/2 cup brown sugar 2 small bananas, mashed 1 tablespoon pure vanilla extract 1/2 tablespoon baking powder 1 cup bittersweet chocolate mini chunks

I actually got very frustrated by vegan protein powders and then realized that peanut flour is actually nutritionally the same - so i use that in smoothies now.

I'm quite partial to peanut flour sauce with a sprinkling of cocoa powder and cinnamon as a topping, or else Sun Warrior protein «frosting» (noooo, I can't believe I used that phrase lol).

Yes you got it — there is a powdered cube version and the base is more like a creamy base — like a peanut butter like texture — I prefer this over the dried cubes but you could use either.

Stir in fruit for a PB&J experience, or use half cocoa powder and half PB powder, or add in chopped peanuts and mini chocolate chips.

I used 1/3 cup GF rolled oats, 1/3 cup or maybe a bit more of unsweetened almond milk, 1 tablespoon chia seeds, 2tbls of powdered peanut butter, 1/2 tbls of maple syrup.

I don't recommend using peanut butter powder in place of the almond butter because it's too drastic of a change to assure similar results.

Ingredients: 2 (3 - ounce each) packages cream cheese, softened 1/2 cup peanut butter 2 1/4 cups granulated sugar - divided use 4 large eggs 2 tablespoons milk 1 cup butter or margarine 2 teaspoons vanilla extract 3/4 cup cocoa 1 1/4 cups all - purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup milk chocolate chips

1 1/4 cups old - fashioned or quick - cooking oats 1/4 cup toasted wheat germ 1/4 cup brown sugar or turbinado sugar 1 tsp baking powder 1/2 tsp salt 1/2 cup milk (any kind — I used skim milk) 1 egg 1 tsp vanilla 1 Tblsp butter, melted 1/4 cup peanut butter, smooth or crunchy, preferably natural

1/3 cup of sugar 1/2 cup of butter (I used Smart Balance) 2 eggs 1 cup of whole wheat flour (King Arthur) 1 cup of all - purpose flour (King Arthur) 1 tsp of baking soda 3 tablespoons of powdered Peanut Butter 1 tablespoon of flaxseed meal 1/2 tsp of salt 2 ripe bananas 1 tsp vanilla extract 1/2 cup of vanilla Chobani (Greek yogurt) 3 tablespoons of organic cocoa nibs (you can use chocolate chips)

1 cup of old fashioned rolled oats (I use gluten free organic) 2/3 cup of toasted coconut flakes 1/2 cup of nut butter (almond, peanut — whatever you have on hand) 1/3 cup of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1 tablespoon of protein powder (I used vanilla Designer Whey) 1/4 cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup

To keep the peanut dressing low fat, I've used PB2 powder in this Satay Shrimp and Udon Salad.

Speaking of protein boost, I also use Better Body Peanut Butter Powder in my smoothies as well, for that same purpose.

6 tablespoons unsalted butter, softened 1/2 cup natural chunky peanut butter, salted or unsalted (I used Trader Joe's chunky salted) 1 cup sugar 1/4 cup light brown sugar, packed 2 eggs 1 teaspoon vanilla 1 cup all - purpose flour 1/4 teaspoon coarse salt (might want to add a bit more if using unsalted peanut butter) 1 teaspoon baking powder 1 cup semi-sweet chocolate chips

Mocha oatshake — Omit the strawberries and peanut butter, use 1 1/2 frozen bananas, add 1 tablespoon of cacao powder, and replace 1/2 cup of the almondmilk with cold - brew coffee.

1 3/4 cup of spelt flour 1 1/2 cup of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2 tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1 tablespoon of runny and smooth peanut butter 1/4 cup of melted coconut oil 1/4 cup of maple syrup A pinch of sea salt

I used almond milk and added 2T of PB2 (powdered peanut butter), will add more the next time.

powder peanut butter (I used p2b) 1/4 cup chia seeds 1/4 cup apple sauce 1/2 cup agave nectar 2 tbsps.

Into the food processor, dry mill of your blender or hand grinder, put peanut butter, cocoa powder, icing sugar and salt (start with 1/4 teaspoon salt if using salted peanuts).

-1 cup non-dairy milk (I used coconut milk, but almond or soy will work too)-3 / 4 cup frozen strawberries -1 / 4 cup roasted unsalted peanuts (you can also use 2 T of natural peanut butter, if you are strong enough to keep such things in the house — I'm not)-1 / 4 cup frozen blueberries -1 scoop protein powder (I used Sunwarrior vanilla)-2 medjool dates

oops, forgot to say my favorite way to use protein powder... i like making little balls (e.g. with coconut, carob, peanut butter, etc.), and i love making smoothies too!

Ingredients: Cake 3 cups all - purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup creamy peanut butter (don't use natural) 1/2 cup butter, at room temperature 3 cups granulated white sugar 6 large eggs 2 teaspoons vanilla extract 1 1/2 cups chocolate chips

I use peanut butter, protein powder, sunflower seeds, flax, oats and maple syrup.

I have heard a lot of people using peanut flour as a nice protein powder free alternative.