peanut butter

All posts tagged peanut butter

January Raw Kickoff: Day 3 and a Raw Carob Peanut Butter Dip recipe

Published January 10, 2013 by Vegan Derby Cat Party

wpid-IMG_20130109_223003.jpg

Well, as things sometimes go…

Day 3 of my raw didn’t really happen. We had leftovers of the carrot slaw for lunch (no breakfast, a more common occurrence than these nicely planned days I had accomplished) and ended the night with some delivery pizza. 🙂

wpid-IMG_20130105_004622.jpg

We split an extra large roasted garlic, spinach and basil pizza sprinkled upon delivery with nooch (nutritional yeast) and crushed red peppers!

However, my raw carob powder did get delivered and I was able to put together a nearly raw carob peanut butter dip/sauce recipe to share with you! I decided to order raw carob powder instead of my usual raw cacao since caffeine just sends me into anxiety mode. I used a recipe from Raw Food as a guide. Her recipe called for tahini, and since my tahini was roasted anyway, I figured I may as well use some of the peanut butter for a nice chocolatey combo that I knew would go over well with Thomas.

You can easily make this completely raw with any raw seed or nut butter you can find. I don’t buy them because they’re so expensive, but you can make your own. If you want to make your own raw peanut butter (you can buy raw peanuts on amazon), or any other raw nut butter for that matter, just toss the raw nuts in a food processor or high speed blender, and blend until smooth. You may need to add a little oil. Google it.

[Nearly] Raw Carob Peanut Butter Dip

1/2 c. peanut butter   (or preferred seed/nut butter)
7 tbsp. raw carob powder
2-3 tbsp. raw agave
1/2 c. of water, plus more to desired consistency (I ended up with about 2/3 c.)

Directions:

Mix all ingredients in a small, resealable jar. Adjust water to desired consistency.

It will thicken up in the fridge, so you may need to thin it out again. My inspiration recipe said keeps for 1 week in the fridge, so halve this if you don’t need so much.

wpid-IMG_20130104_202210.jpg

This recipe made about a small jar of peanut butter’s worth. We’ve been using it on toast and rice cakes, you can add it to your smoothies or stir it into nut milk.

image

It also made a great dipping sauce for fresh cut apple slices, and would be amazing drizzled over banana slices, marshmallows, or on a [raw] sundae! I also happen to know it is perfectly decadent eaten off of a spoon! 🙂

Advertisements

VCIYCJ Peanut Butter Agave cookies with Chocolate Chips & Biscuits

Published June 17, 2011 by Vegan Derby Cat Party

I went on a big baking spree the other night! And it was all a sugar free! Meaning no refined sugar, but lower glycemic index natural sweeteners instead. I started with some simple biscuits, using agave in place of the sugar, and went on to bake some VCIYCJ cookies that used agave AND brown rice syrup for sweetness. They both used an almost 50/50 combination of unbleached all-purpose flour and whole wheat pastry flour. Except the cookies were 1 c. unbleached AP, 1 c. ww pastry flour, and 1/4 c. brown rice flour. A. because I ran out of the other two B. because I wanted to try it out anyway.

Here are my results:

My biscuits turned out well, but I could have pulled them out a minute sooner. Maybe only 10 minutes with the agave?

I use a mesh strainer to sift my dry ingredients. Then I dump the last little bits of fiber left in it from the whole wheat pastry flour back in and mix.

Dough, pre-chocolate chips!

Chocolate chips in. Dough was super greasy at this point. Rounded tablespoons of dough smashed down with a glass bottom.

Two pans full! They were a little dry out of the oven and cooled, but after storing overnight, they are the perfect chewy consistency that peanut butter cookies should be. I was a little worried that it was that small bit of brown rice flour that dried them out, even though I did add an extra teaspoon of almond milk to try to balance it out. (brown rice flour absorbs more moisture.)

My fears were put to rest when two coworkers tried these yesterday, despite my warnings of them being fairly healthy. They liked them. Thumbs up. ; )

the kind diet: brown rice krispie treats

Published May 28, 2010 by Vegan Derby Cat Party

this weekend is going to be a bit crazy; i’m booked everyday. i’ve been meaning to make these, and i even have all the ingredients on the counter, but i may not get a chance to post, so i’ll leave you with a link to the recipe: here

i’ve only made them with peanut butter before, but i think the almond butter variation sounds yummy. especially with raisins subbed for chips. i will say this, i added the chocolate chips too soon last time, and they melted in, almost immediately, so if you want chips, hold off a little while before adding. they still tasted good though : )

you can find these, and other yummies in the kind diet cookbook.

%d bloggers like this: