Disclaimer: I was not monetarily paid to write this review. This review is based on the products and information I received from Tru-Nut Powdered Peanut Butter. All opinions are my own.
June has turned out to be a nutty kind of month. Why so? Well, this sort of took control of my kitchen…
Yup, when powdered peanut butter makes its appearance in a kitchen, you know it’s time to make room for some protein and creativity! Here are some stats:
- 1.5g of fat/2 tbsp.
- Non-GMO and gluten-free
- 5g of PROTEIN/serving
- Made from high oleic, roasted US-grown peanuts
I reviewed a similar product a year ago, but what I found unique about Tru-Nut is that it also offers chocolate and cinnamon-flavored powdered peanut butter, which I assume wouldn’t taste great mixed with savory condiments, but I bet it would be awesome as an ingredients included in sauces and spreads to be poured over waffles, cakes, breads—anything you can imagine that’s sweet!
After opening the jar, the first thing I thought about was greek yogurt. Not exactly an out-of-the-box idea based on my past creations, but it was something I knew I could count on tasting good.
With the “leftover” peanut Fage, I added Nutella because that was obviously the right thing to do 😉
Despite sticking with what I know (and loving it), I did venture out and try something new—a new waffle recipe to be more specific:
- - 85g of waffle/pancake mix
- - 2 tbsp. of powdered peanut butter
- - 3/4 to 1 bar (granola bar) with pepita seeds or the equivalent amount of pepita seeds --> I used an Evolution Bar
- - 1 1/2 tbsp of powdered peanut butter
- - about 2 tbsp of Nutella
- ~ water for consistency
- Pour waffle mix, powdered peanut butter, and just enough water to make a thick, but pourable, batter.
- Mix well with a whisk.
- Crumble ¾ of a trail-mix granola bar with lots of pepita seeds, or pour the equivalent amount of pepita seeds into the batter.
- Mix well again.
- Pour batter onto a waffle iron and let it cook until nice and crisp.
- For the spread, mix powdered peanut butter (I used Tru-Nut) and Nutella together.
- Add water to the mix above until you get the consistency you want (a thick spread or a thinner sauce).
- Pour the nutty chocolate coating over fresh waffles, and EAT!
- Makes about 6-7 waffle quarters depending on the iron used. Split between two people, serving size would be 3-4 quarters. Serving size for spread is for one 😉
I also used it to make some savory dressings and sauces. Here, I mixed it with ketchup to make a tangy sauce similar in appearance to a thai peanut sauce. I didn’t thin it out as much as I would have liked to (with water), but I made enough to cover most of my steamed cauliflower and baked potato for dinner one night.
In this salad that I had for dinner after work one evening, I mixed some powdered PB with soy sauce and added enough water to make enough dressing to drench my salad of raw zucchini noodles, portabello mushroom caps, and steamed vegetable medley of carrots, broccoli, and cauliflower. I then topped the mix with some pretzels. It certainly was a wholesome bowl of good eats.
Other than what’s been showed above, I mixed some powdered PB with coconut milk to make a protein smoothie of sorts—which I then added to an almost empty Nutella jar. It was certainly a darling treat that I looked forward to devouring after work 😀 !
Do you like using peanut flour for sweet or savory dishes?© Copyright 2014 P, All rights Reserved. Written For: Will Study for Food