Healthy products from A to Z delivered to your home. Incomparable dietary peanut flour and a “test of the pen” in baking peanut muffins What to cook from peanut flour

Good people, who bought peanut flour from Protein Plus based on my review - forgive me and throw it away, I found another super option.
No, Protein Plus is also nothing... if you don't compare it to California Gold Nutrition...
Come on, I’ll tell you, show you and even try to make something out of it.

First of all, the main thing is that this flour is delicious. Very tasty.
I received the freshest one, made from delicately roasted peanuts.

The package is hefty. With zip fastener.

I note that with a convenient zip fastener. And it’s easy to open (everything opens smoothly) and the clasp opens and closes well.
That's how beautiful she is.

On the pack there is the inscription SPORT and this product is positioned as a sports protein supplement - " Dial. Mix it up. Have a drink. It couldn't be simpler“That is, it does not go into the “flour and mixtures” category, but into the “Carbohydrate and protein accelerators” and “Protein” categories.

That's all true, but you can't fool expert chefs with the name;) You can mix it and drink it, or you can use it as peanut flour (one of the best!).

Contains Lightly Roasted Partially Skim Peanut Powder: 50% Protein/12% Fat†
<Не содержит холестерола, глютена, ГМО, соды, сои, сахара, красителей, декстринов и прочего, прочего. Список чего НЕ содержит в несколько раз длиннее состава.

They immediately write that the term “peanut butter” in such products "is used for marketing purposes only. This product contains peanuts and not actual peanut butter".

But from peanut powder, with a slight movement of the hand, a powder analogue of PB2 is made - just add salt and sugar/sweetener. Moreover, you don’t have to add sugar. This peanut flour is slightly sweet.

How else does it differ from other tested options - it thickens very well and becomes viscous when liquid is added. This is how we make dietary peanut butter (those in the know know;))
Lightly salt/sweeten the peanut flour to taste, add water or milk. Mix. It turns out delicious!
I really like it with thin rice crackers.

Now, when I compared the options, I realized that it is more expensive than PB2 and Protein Plus. I like her better, so let her :)
And perhaps I’ll go to the site and leave a review on it. And then there are mostly hieroglyphs for now))

Peanut flour muffins

You will need:

100 g peanut flour
- 2 eggs
- 2 tbsp. spoons of coconut sugar
- 2 tbsp. spoons of coconut oil
- approximately 60-80 ml of milk (how much will take)
- 1/3 tsp. soda
- salt to taste

Cooking

Mix peanut flour, sugar and salt.
Separate the whites from the yolks.
Beat the whites.
Add coconut oil to the yolks, about 2/3 of the dose of milk, mix.

Mix flour and egg-milk-butter mixture. Control the density. If it's too thick, add more milk.
This peanut flour mixes and thickens very well. Becomes chewy despite being gluten-free.

Add whites. Mix carefully.
Add soda dissolved with lemon juice. Mix carefully.

This results in the so-called “thickness of sour cream.”
At this stage the dough was very tasty and too sweet. I noted to myself that I need not two spoons, but one.

Fill out the forms. I sprinkled cranberries on top of some.

Bake over medium heat (previously 190 degrees) for about 20 minutes. Or a little less.
Ready.

For beauty I sprinkled it with erythritol powder.

Bottom line.
1. The sweetness disappeared somewhere during the baking process. Not sweet at all.
2. The cranberries on top are of no use. It is better to take it inside to keep it dry. The cranberries dry out on top.
3. The texture of the cupcakes inside is similar to cupcakes;) Only denser.
4. Don’t try it hot or lukewarm. The taste develops only after cooling.
5. The main thing. For my taste, this recipe turned out to be simple and boring. And a little dry.
Cupcakes require some kind of trick. There may be berries inside. Or (maybe) infusing the batter with banana and/or baked apple pulp to make the muffins a little more moist.
Next time I want to try making it with dried apricots inside. First pour half the dough, then put the soaked dried apricots (whole or chopped) and cover with the remaining dough.
6. BUT! Despite point 5, my son really liked these cupcakes. I ate them with pleasure.

Next time I'll experiment with cookies. You have to learn how to cook something 100% successful)))

Other reviews about flour and everything for baking here

An interesting and healthy product that can be used very widely - from baking pancakes and buns to preparing main courses, smoothies, cocktails, porridges and even soups. This package will last you for several months, so the product will not seem too expensive, as at first glance. And most importantly, with this flour the prepared dishes will become more healthy, varied and tasty.

A lot of time has passed since then, but I remember that I simply ate it with a spoon, first diluting it with water. The taste of that paste (with chocolate) was different from this one, which I made from flour, for the better. That taste was brighter, this one is bland. But this doesn’t mean that you can’t improve the taste when making peanut butter - you just need to improve the recipe.
I recommend it.
Especially for creative housewives who love to cook, change and create their own recipes.

To receive a discount enter my code BDV197

My other reviews can be found here:

If it were not for nut flour, we would not be able to enjoy many delicacies. There would be no Italian Christmas biscotti cookies, the famous marzipan, which is made from almond flour and sugar syrup, and the Genoese genoise sponge cake - tender and crumbly. Italian fluffy macarons, melt-in-your-mouth oriental sweets and vegan nut milk are made from ground nuts. If you add nut flour to bread or biscuit dough, they will acquire a refined taste and aroma.

What is nut flour made from?

Nut flour is finely ground crushed nuts, and it is prepared from the cake that remains after the production of nut butter. The cake is dried with hot steam and nut flour is obtained. At the same time, nuts can be either roasted or raw, which affects the taste and nutritional properties of the flour. Basically, nut flour is made from peanuts, almonds, hazelnuts, cashews, pistachios, walnuts and pine nuts, and sometimes ground seeds and dried fruits are added to it for taste. If you use pistachios, use unsalted or lightly salted nuts - these can be found in stores. Nut flour is very healthy because it contains proteins, vitamins, minerals and fatty acids, improves the functioning of the heart, liver and kidneys, does not contain harmful cholesterol, strengthens the immune system and restores strength after heavy physical activity.

In cooking, nut flour is used as a tasty and aromatic thickener for sauces and doughs; it is added to yoghurts, salads, snacks and hot dishes; porridges and desserts are prepared with it. Walnut flour gives dishes a subtle nutty aroma, exquisite taste and increases their vitamin value.

How to make nut flour

Since fresh nut flour cannot be stored for long due to its high fat content, it is worth learning how to make it yourself immediately before use. In addition, when exposed to air, the fatty acids contained in nuts oxidize very quickly, and the flour loses its beneficial properties. So homemade flour is better, and you will always be sure of its quality, the absence of preservatives and other additives.

Try making flour from almonds and you will see that it is quite possible to make flour at home. Pour boiling water over the nuts and let them stand for about 10 minutes, drain the water, rinse the almonds well and pour boiling water over them again for 10 minutes. After these procedures, the skin separates easily, although it is quite possible that one hot “bath” is enough for the almonds, after which the skin will peel off on its own. It all depends on the maturity and quality of the nuts.

Blot the almonds with a towel so that no excess moisture remains, and then dry them in the oven for 15 minutes - the oven should be preheated to 140 °C. You can dry the nuts in a frying pan, remembering to stir them constantly so as not to burn them, or naturally - in the air, leaving them for several days. It is important that the nuts are not fried or baked, but rather dried, so the temperature should not be high. Now all that remains is to grind the almonds in a food processor, powerful blender, food processor or coffee grinder, sift through a fine sieve, and the flour is ready! Flour from peanuts and other varieties of nuts is prepared according to the same principle. Whether it is worth grinding nuts in a meat grinder is a personal matter, but some housewives note that a meat grinder helps extract oil from the nuts.

Secrets of making nut flour

For confectionery products it should be finely ground. This is primarily flour, and not just ground nuts. It is very important that when grinding nuts there is no release of oil, otherwise flour will not turn out. If you decide to grind nuts in a coffee grinder, add them in small batches and turn on the grinder for no more than 20 seconds, otherwise the blades will overheat, the nuts will release oil and stick together. Shake the coffee grinder periodically to prevent the nut flour from sticking to the walls and blades. If this does happen, it means that the nuts are too wet, and you need to dry them in the oven for 5 minutes at a temperature of 150 °C.

When you sift the nut flour through a sieve, the remaining grains of nuts can be transferred back to the coffee grinder, ground and sifted until all the nuts turn into flour.

There are some features of working with different nuts. For example, not everyone knows how to make hazelnut flour without soaking. The fact is that the skin of this nut cracks when toasted, and then is easily removed if you pour the nuts onto a towel and rub, so you don’t have to soak the hazelnuts. Just pour boiling water over the pistachios and then dry them in the oven.

Georgian sauce Bazhe for meat and poultry

In Georgia, every housewife knows how to prepare this sauce, and it is served along with meat as a gravy for a side dish. The sauce should be white and thick, and according to Georgian tradition, selected light walnut kernels are used for it.

For the sauce, it is not necessary to make fine flour, so the nuts do not need to be pre-dried in the oven - just grind them as finely as possible in a blender or coffee grinder, you can grind the nuts in a meat grinder or crush them in a mortar the old-fashioned way. Next, mix nut flour, half a teaspoon of salt and 6-7 crushed small cloves of garlic in a blender bowl, and then pour in a little warm boiled water. Whether to add spices is a matter of personal taste. Many chefs believe that the aroma of garlic and nuts is enough, and some lovers of Georgian spices use pepper, saffron, hops-suneli and utskho-suneli. Pour the juice of half a lemon into the nut base and do not use vinegar, as is recommended in some recipes, since vinegar will darken the nuts and the sauce will not turn out white. Now gradually pour in warm boiled water until the sauce acquires the consistency of kefir - in total you will need about 1½–2 glasses of water.

In Georgia, pieces of chicken or fish are sometimes placed directly into the sauce; it is no less tasty with vegetables, bread and aromatic flatbreads. Walnut sauce will transform the taste of any dish, and some lovers of Georgian cuisine eat it with spoons or spread it on bread - it’s delicious!

Walnut Flour Cookie Recipe

There is no sugar in this cookie at all, so it fits perfectly into the diet, and it can also be consumed by people suffering from grain intolerance. The cookies are easy and quick to prepare, and their taste is very pleasant and unusual - after all, flour in this recipe is completely replaced by nuts. The amount of sugar can be increased or decreased as desired - it all depends on what degree of sweetness you prefer.

Mix 2 eggs and 70 g of brown sugar until smooth, add 200 g of nut flour from any nuts. For variety, you can grind several types of nuts, and for piquancy, add a pinch of salt, cinnamon, cardamom, lemon zest or a few drops of vanilla essence to the dough.

Roll into balls the size of a walnut, place on a baking sheet covered with pastry paper or a silicone mat, and press down slightly. Bake for 15 minutes at 180°C. Don't worry if cracks appear on the surface of the cookies; that's how they should be. The nut cookies are crusty on the outside, but soft, tender and crumbly on the inside. Enjoy a healthy dessert!

Walnut cake without flour

The light and airy cake with the aroma of hazelnuts will appeal to the most demanding gourmets, as it combines sophistication and the principles of healthy eating. This is an incredibly tasty and delicate dessert, especially if you use whipped cream to layer it.

Prepare nut flour from 350 g of hazelnuts and mix it with 2 tsp. baking powder. Beat 6 egg yolks and 125 g of sugar with a mixer - the result should be a light yellow mass. Mix the yolks with nut flour and beat 6 whites well, and then very carefully and in small portions transfer the protein mixture into the nut base, stirring gently. The dough should be homogeneous, without lumps.

Grease the pan with butter, lightly sprinkle it with flour, add the nut mixture and bake for about an hour at 170°C. When the top of the sponge cake begins to spring back, turn off the oven, remove the pan and let the sponge cake cool slightly in it. After this, carefully remove the biscuit from the mold and leave it on the table until it cools completely.

Cut the sponge cake into 2 or 3 cake layers, whip 500 ml of heavy cream into a strong foam, place the cakes on top of each other, coating them with cream. Also decorate the top of the cake and then sprinkle with chopped nuts. Feel free to prepare a nut cake for the holidays - all your guests will love it!

Try sprinkling nut flour on any salad or porridge - the dish will immediately sparkle with new flavors. Eat nuts more often, especially in winter, when your immune system weakens, treat your household with delicious snacks, and experiment in the kitchen when the mood strikes you!

I continue to write about products that are unusual for us, but worthy of attention. This time we're talking about peanut flour.

Peanut flour is partially defatted, dried and ground peanuts and has a much more interesting nutritional composition.

As a result of defatting, flour has a much lower fat and calorie content compared to the original product, and also contains a significantly higher amount of protein. Thus, flour contains 366 kcal per 100g, and whole dried or roasted peanuts - 661 kcal. The protein content in flour exceeds 50%, so it makes sense for athletes, vegetarians and those who follow low-carbohydrate and low-calorie diets. Such a high protein content, as well as a large amount of fiber in flour, allows you to quickly and permanently satisfy your hunger and get rid of the desire to eat a bun. In addition to a good composition in terms of BJU (proteins, fats and carbohydrates), peanuts and peanut flour contain many minerals (calcium, potassium, magnesium, iodine, phosphorus, iron) and antioxidants.

Peanut flour does not contain gluten, so it is suitable for those looking to reduce the amount of gluten in their diet. The only thing to remember is that peanuts themselves are an allergen, so you need to use them with caution, making sure that there is no reaction to this product.

The scope of application of peanut flour is quite wide: it can be added to baked goods, pancakes and pancakes, thickened with sauces, soups, smoothies and cocktails, and used for breading foods before frying.

But the simplest and most effective thing you can do to taste peanut flour is to simply mix it with water or milk, add a little salt and sweeten it. In the photo below, more ground vanilla has been added to the mixture.

It makes a wonderful peanut butter (like low-fat Peanut butter). By the way, when mixed with liquid, the peanut smell becomes much more pronounced than in dry flour.

You can simply eat this paste with a spoon, spread it on toast and pancakes, or use it in healthy desserts.

Peanut flour is sold in vacuum bags of 453 and 907 grams; it stores well, especially in a closed bag.

The packages contain information about the composition of the product, as well as a recipe. Recipes, as I understand it, are different, sometimes pancakes, sometimes cookies, but if you try to make peanut butter, you may not get around to other recipes :)

A healthy lifestyle, exercise and a balanced low-calorie diet has become extremely popular in recent years. But sometimes, despite following a diet, you want to treat yourself to delicious pastries. In this case, the usual wheat flour is replaced with peanut flour.

Peanut kernels are the basis for making flour. In industrial production, the oil is first squeezed out of the nuts, and the remaining cake is ground. As a result, the calorie content of the resulting flour is significantly lower than that of whole peanuts.

Since there are no uniform production standards, different manufacturing companies may have different calorie content, protein and fat content in the finished product. The shade of flour can also vary and depends on the degree of roasting of the peanuts. Therefore, pay attention to the label when purchasing.

Peanut flour is an irreplaceable storehouse of nutrients and microelements. It contains vitamins PP, E, A, P, B, magnesium, phosphorus, sodium, copper, manganese, potassium, calcium. Products with the addition of peanut flour have a pleasant nutty taste and increased nutritional value. Its scope of application is not limited to baking, but is successfully used for breading meat and fish dishes, as well as in sauces and cocktails. The large amount of protein makes it indispensable in the nutrition of athletes.

California Gold Nutrition, CGN, Peanut Butter Powder, 28% Fat, Gluten Free, 16 oz (454 g)

Making our own flour

When considering recipes using peanut flour, many housewives have a reasonable question: “How to make peanut flour at home?” The presence of food processors and blenders in every kitchen allows you to prepare it without much hassle.

It should be borne in mind that flour prepared independently differs in calorie content from purchased flour. It is unlikely that you will be able to remove excess oil from the nuts. Don't forget about this feature when preparing dietary dishes.

Peanut flour recipe

Dry the peanuts in the oven. The more you roast the nuts, the richer the flavor and color will be. Usually 10 - 15 minutes in an oven preheated to 190 degrees is enough.

Remove the husks from the kernels. Dried peanuts are quite easy to peel.

Grind the peeled nuts in a blender. To make homemade flour as fine as possible, sift it through a fine sieve. Use large fractions of flour for breading meat and fish, and small fractions for baking.

California Gold Nutrition, CGN, Peanut Butter Powder, 12% Fat, Gluten Free, 16 oz (454 g)

Peanut flour paste

You can easily make peanut butter from ready-made nut flour. After all, you can often find culinary recipes using this product.

It is necessary to mix peanut flour with boiled water or milk. For a more pronounced taste, add salt, sugar, vanilla or cinnamon.

Peanut pancakes

We bring to your attention a recipe for peanut pancakes that your family will surely love and will take pride of place in the cookbook. Neither adults nor children will be able to resist the delicate peanut taste. These pancakes are great as a dessert with your morning coffee. Nutritious and satisfying, they will provide a boost of energy and good mood for the whole day.

Ingredients:

peanut flour – 0.1 kg;
wheat flour – 0.18 kg;
whole milk – 0.4 l;
chicken eggs – 2 pcs.;
granulated sugar – 0.07 kg;
baking powder – 1⁄2 sachet (5 g)
refined vegetable oil – 0.03 kg;
salt – 1⁄4 tsp.

Cooking method:

Sift the flour through a fine sieve, add salt, sugar, baking powder and peanut flour;
Combine chicken eggs with milk, add vegetable oil and stir thoroughly;
Combine dry and liquid ingredients. Beat with a whisk or mixer until smooth, without lumps;
Bake in a pancake pan on both sides until golden brown;
If desired, brush each pancake with melted butter after baking;
Serve the pancakes warm with jam, honey or sprinkled with powdered sugar.

Peanut banana muffin

For those who follow low-calorie diets, we recommend making a cupcake. This recipe does not contain sugar or oil, so it can be successfully used by adherents of a healthy diet. If you wish, you can prepare it without whole wheat flour at all, replacing it with peanut flour.

Ingredients:

banana – 1 large (250 g);
chicken egg – 1 pc.;
peanut flour – 50 g;
yogurt – 30 g;
bran – 10 g;
wholemeal flour – 40 g;
salt – 1⁄2 tsp;
sweetener or honey to taste.

Cooking method:

Peel the banana and mash it to a smooth puree. An overripe banana can be easily softened with a fork. For less ripe fruits, use a mixer;
Combine dry ingredients: salt, peanut and whole wheat flour, baking powder and salt;
Mix yogurt, chicken egg and prepared banana well;
Combine all ingredients. The consistency of the finished dough should look like thick sour cream;
Place the dough into the mold. A small container with a volume of 500 ml is perfect;
Preheat the oven to 180 degrees and bake the cake for 40 minutes;
You can bake this cake not only in the oven, but also in a slow cooker and even in a bread maker using the appropriate mode.

Peanut cookies

Cookies prepared according to this recipe cannot be classified as dietary dishes. The sugar, premium flour and peanut butter included in its composition saturate the dish with a lot of calories. But those with a sweet tooth will appreciate the crumbly, delicate structure with a pleasant nutty aftertaste.

Ingredients:

peanut paste – 200 g;
butter – 200 g;
dark sugar – 200 g;
wheat flour – 250 g;
chicken egg – 1 pc.;
baking powder – 1⁄2 sachet (5 g);
salt 1⁄4 tsp.

Cooking method:

Combine butter and sugar and whisk until smooth;
Add peanut butter and egg and stir;
Pass the dry ingredients sifted through a sieve;
Form the resulting dough into egg-sized balls;
Bread each ball in granulated sugar;
Line a baking sheet with parchment paper. Place the prepared pieces and press each of them with a fork, crosswise, to form a characteristic pattern on the front side. The thickness of each cookie should be approximately 0.5 cm;
Preheat the oven to 180 degrees and place the baking sheet in it for 12 - 15 minutes. The time required for baking may differ by several minutes from the above and depends on the characteristics of your oven.

Cake with nuts

The peanut cake according to the recipe below is very similar in taste to “Kyiv”.

Ingredients:

For the cakes

chicken egg whites – 5 pcs.;
granulated sugar – 100 g;
powdered sugar – 100 g;
peanut flour – 250 g;
salt 1⁄4 tsp.

For cream

butter – 250 g;
whole milk – 150g;
potato starch - 3 tbsp. l.;
granulated sugar – 150 g;
cocoa powder – 2 tbsp. l.;
cognac – 2 tbsp. l.;
chicken egg yolks – 3 pcs.

Cooking method:

Add a pinch of salt to the beki and beat until stiff peaks form.
Add granulated sugar in several additions and continue beating until the sugar crystals dissolve.
Add powdered sugar and peanut flour and mix gently with a spatula.
On parchment paper, draw 3 circles with a diameter of 20 - 22 cm. Place the parchment on a baking sheet and lay out the prepared dough. It is most convenient to distribute the mass through a pastry bag.
Be sure to bake all three cakes at the same time. You should not store the protein-peanut mass even for a short time, this will affect its quality.
Preheat the oven to 200 degrees and bake for 20 - 30 minutes. You should not be upset when the dough rises during baking and then settles. That's exactly how it should be.
Separate the finished cakes from the parchment immediately after removing from the oven.

Combine milk, egg yolks, granulated sugar and starch and stir thoroughly until smooth.
Place the mixture on the stove and, stirring constantly, heat until thickened. The first bubble that appears on the surface indicates the mixture is ready.
Cool to room temperature. Add softened butter, cognac, cocoa powder and beat with a mixer.
Assemble the cake, spreading custard over each layer. Decorate according to your taste and desire.