So I have been trying new recipes with this wonderful peanut
flour/powder that I found at Low Carb Canada. It is called Protein Plus
Peanut Powder (there are others like Byrd Mill or PB2 which will work
just as well) and it comes in a 1 lb bag for approx $8, it has tons of
protein and no sugar or salt added, so it is versatile to work with. It
has become part of my daily diet (almost) as I add it to my morning
smoothie,I went off this recipe, I doubled it and used peanut powder
instead and I
omitted the heavy cream. I did mine in 3 mini cake molds and sprayed the
tins (oiled with a pump oil sprayer) so they were super low fat, I
might try it again with regular peanut butter when I make them for Davy.
They were delicious though!! Doubling the recipe made 3, I didn't want
them to overflow.
2 tbsp of peanut butter (2tbsp peanut powder/2tblsp H2O)
1 tbsp sugar (brown sugar!)
¼ tsp baking powder
1 tbsp heavy cream
1 large egg
Bake in a preheated oven for 12-15 minutes until tops are brown and they are no longer bubbling.
I had mine with vanilla frozen yoghurt (made by me in our ice cream
maker), Joanne, you will love them!! They are not carb free, but low
card enough, and if you really wanted to, you could use splenda or
stevia for the sweetness. I have added cinnamon to the latest ones, yummo!!!
Enjoy and let me know how they turn out.
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