Peanut Butter, good or bad?

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Rory Delap's Long Throw said:
I might be the only person here that loves whole earth :D the crunchy variety is great, they do say there can be natural oils and just needs mixed up - it goes like that as its not got added stuff in it. No added sugar, a tablespoon works out about 2g of carbs
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I absolutely love whole earth too and v low carb - I have it on low carb almond buns.
 
I hear all the alternative Gen Z TikTok influencer cool kids are all going for this brand new high protein vegan spread...

It's called Tahini, no wait, turns out it's made from sesame seeds and has been used to make Houmous and Halva and Sauces which don't sour like milk for thousands of years, and can even be spread on toast, with all kinds of varieties, light, dark, roasted, organic, but can separate out and keeps longer stored in fridge! I think it has even made it to supermarkets, but you will find the most authentic and tasty version of it in Asian cash & carry stores, or the small organic glass jars sold online or in health stores, very versatile stuff, no palm oil or added ingredients from legit suppliers like Biona, Sunita, Middle Eastern brands... Perfect for awkward Vegan dinner party guests, just give them jar of Tahini and teaspoon, everyone's happy! 😉
 
Maz2 said:
Low carb almond buns sound lovely. Is there a receipt somewhere for them?
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I've tried various recipes - this is the one I've adapted.
200gm almond flour/ground almonds
2 tsp baking powder
30gm melted butter
2 large eggs
1 tsp almond essence (optional)
2 tbs plain yoghurt
Preheat oven to 200c/180cfan
Well oil a muffin tin or patty pan. They do tend to stick.
Mix together dry ingredients. In a separate bowl whisk eggs, butter and almond essence if using.
Add to dry ingredients - mix in yoghurt and milk if it's too stiff.
Spoon into patty pan. Cook for 15mins until light brown.
You can also put everything into a food processor together and mix - still seems to work.
I freeze these then just microwave - split in half - good with peanut butter or cream cheese.
 
JanetT said:
I've tried various recipes - this is the one I've adapted.
200gm almond flour/ground almonds
2 tsp baking powder
30gm melted butter
2 large eggs
1 tsp almond essence (optional)
2 tbs plain yoghurt
Preheat oven to 200c/180cfan
Well oil a muffin tin or patty pan. They do tend to stick.
Mix together dry ingredients. In a separate bowl whisk eggs, butter and almond essence if using.
Add to dry ingredients - mix in yoghurt and milk if it's too stiff.
Spoon into patty pan. Cook for 15mins until light brown.
You can also put everything into a food processor together and mix - still seems to work.
I freeze these then just microwave - split in half - good with peanut butter or cream cheese.
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Thank you Janet. I will try making these.
 
Robin said:
This thread has got a lot to answer for, I just popped into my local co-op earlier for some essential weekend supplies, (like dark chocolate) and a jar of Pip and Nut insinuated itself into my basket.
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Look what was on offer in our Asda.

I fully expect to be turned to the Dark Side by the experience…

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MrPixels said:
Anyone tried Manilife PB?...
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Yes. I like it.
The chunky is very chunky

Edited to add that it has added salt which I initially found a bit ummmm ... salty but I got used to it and like that it has no added oil. Or sugar ... who adds sugar to peanut butter? The ingredients are just peanuts and salt.
 
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maryjaneholland said:
I hear all the alternative Gen Z TikTok influencer cool kids are all going for this brand new high protein vegan spread...

It's called Tahini, no wait, turns out it's made from sesame seeds and has been used to make Houmous and Halva and Sauces which don't sour like milk for thousands of years, and can even be spread on toast, with all kinds of varieties, light, dark, roasted, organic, but can separate out and keeps longer stored in fridge! I think it has even made it to supermarkets, but you will find the most authentic and tasty version of it in Asian cash & carry stores, or the small organic glass jars sold online or in health stores, very versatile stuff, no palm oil or added ingredients from legit suppliers like Biona, Sunita, Middle Eastern brands... Perfect for awkward Vegan dinner party guests, just give them jar of Tahini and teaspoon, everyone's happy! 😉
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I make 'cakes' from Tahini, Almond Flour and Dark Chocolate. Delicious! (The recipe is in one of the Caldesi books.)
Although I can just eat it straight from the jar as well.
 
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