What can be made with peanut flour. Peanut flour

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

A lot of time has passed since then, but I remember that I just ate it with a spoon, diluting it with water before. The taste of that pasta (with chocolate) differed from this one, which I got from flour, for the better. That taste was brighter, this one was bland. But that doesn't mean you can't improve the taste when making peanut flour paste - it's just that the recipe needs to be improved.
I advise.
Especially for creative housewives who love to cook, modify and compose their own recipes.

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

Peanut flour is partially defatted, dried and ground peanuts and has a much more interesting nutritional composition in terms of dietary plan.

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. So, flour contains 366 kcal per 100 g, and whole dried or roasted peanuts - 661 kcal. The protein content of flour exceeds 50%, so it makes sense to use it for athletes, vegetarians and those who adhere to low-carb 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 is gluten free, so it is suitable for those looking to reduce gluten in their diet. The only thing, remember that peanuts are an allergen in themselves, so you need to use it with caution, making sure 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 it in sauces, soups, smoothies and cocktails, used for breading products before frying.

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

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

This paste can be simply eaten with a spoon, spread over toast and pancakes, or used in healthy desserts.

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

The packages contain information about the composition of the product, as well as a recipe. Recipes, as I understood, come across different, somewhere pancakes, somewhere cookies, but if you try to make peanut butter, then hands may not reach other recipes :)

Healthy lifestyles, exercise and balanced low-calorie nutrition have gained immense popularity in recent years. But, sometimes, despite adherence to diets, you want to treat yourself to delicious pastries. In this case, the usual wheat flour is replaced with peanut flour.

The basis for the manufacture of flour is peanut kernels. In industrial production, oil is preliminarily squeezed out of 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 differ in calorie content, protein and fat content in the finished product. The flavor of the flour can also vary depending 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. The scope of its application is not limited only to baking, but is successfully used for breading meat and fish dishes, as well as in sauces and cocktails. A large amount of protein makes it indispensable in the diet of athletes.

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

Related Documentation

It's no secret that the market is filled with a multitude of counterfeit goods. Food products are no exception in this list. Sometimes, in order to get extra profit, not too conscientious manufacturers violate the production technology and add impurities to the flour from peanuts, thereby reducing its cost. At iHerb, you are 100% counterfeit safe!

If you still buy peanut flour in your country, then, in order to protect yourself from purchasing poor-quality goods, before buying, do not hesitate to ask the seller for accompanying documentation, which must be provided to you upon request, not only in retail outlets, but also on the Internet stores:

1. Certificate of State Registration;
2. Expert opinion and hygiene certificate;
3. GOST conformity certificate;
4. For foreign goods, there must be an Expert opinion;
5. In addition to the documentation, pay attention to the label. It should display information about the manufacturer, its legal and actual address of production;
6. The package must contain all information in Russian, even if the product is foreign;
7. Date of issue, deadline for sale and shelf life;
8. The composition of the product.

Cooking flour ourselves

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 from the purchased calorie content. It is unlikely that you will be able to remove excess oil from the nuts. Do not forget about this feature when preparing diet meals.

Peanut flour recipe

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

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

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

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

Peanut flour paste

You can effortlessly make peanut butter from finished nut flour. After all, you can often find culinary recipes using this product.

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, which will surely fall in love with your home and will take pride of place in the cookbook. Neither adults nor children can resist the delicate peanut flavor. These pancakes are good as a dessert for 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:

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

Peanut Banana Cupcake

For those on a low-calorie diet, make a cupcake. This recipe does not contain sugar and oil, so it can be successfully used by adherents of a healthy diet. If you wish, you can cook it without whole grain 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;
• coarse flour - 40 g;
• salt - 1⁄2 tsp;
• sweetener or honey to taste.

Cooking method:

1. Peel the banana and mash until smooth. A ripe banana is easy to soften with a fork. For less ripe fruits, use a mixer;
2. Combine dry ingredients: salt, peanut and whole grain flour, baking powder, and salt;
3. Stir well the yogurt, chicken egg, and prepared banana;
4. Combine all ingredients. The consistency of the finished dough should look like thick sour cream;
5. Pour the dough into a mold. A small container with a volume of 500 ml is perfect;
6. Preheat the oven to 180 degrees and bake the cake for 40 minutes;
7. You can bake this cake not only in the oven, but also in a multicooker and even in a bread maker with the appropriate mode.

Peanut cookie

Cookies prepared according to this recipe cannot be classified as dietary meals. It contains sugar, premium flour and peanut butter that saturate the dish with a mass 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:

1. Combine butter with sugar and whisk until smooth;
2. Add peanut butter, egg and stir;
3. Pass dry ingredients sifted through a sieve;
4. From the resulting dough, form balls the size of an egg;
5. Pour each ball in granulated sugar;
6. Line a baking sheet with parchment paper. Lay the prepared blanks and press each of them with a fork, criss-cross, to form a characteristic pattern on the front side. Each cookie should be approximately 0.5 cm thick;
7. Preheat the oven to 180 degrees and send the baking sheet into 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 "Kievsky".

Ingredients:

For cakes

• chicken egg whites - 5 pcs.;
• granulated sugar - 100 g;
• icing 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:

1. Add a pinch of salt to the whites and beat until crisp peaks.
2. Add granulated sugar in several steps and continue beating until the sugar crystals dissolve.
3. Add the powdered sugar and peanut flour and mix gently with a spatula.
4. 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. The most convenient way to distribute the mass is through a pastry bag.
5. Be sure to bake all three cakes at the same time. Protein-peanut mass should not be stored even for a short time, this will affect its quality.
6. Preheat oven to 200 degrees and bake for 20 to 30 minutes. You should not be upset when, during the baking process, the dough rises and then settles. This is how it should be.
7. Separate the finished cakes from the parchment immediately after removing from the oven.

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

If it weren't for nut flour, we wouldn't be able to enjoy many of the delicacies. There would be no Italian Christmas biscotti, the famous marzipan, which is made from almond flour and sugar syrup, and Genoise sponge cake - tender and crumbly. On the basis of ground nuts, Italian airy pasta cookies, oriental sweets melt in your mouth and vegan nut milk are made. If you add nut flour to bread or biscuit dough, they will acquire an exquisite taste and aroma.

What is nut flour made from?

Walnut flour is finely ground nuts, and it is prepared from the cake, which 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 for taste, ground seeds and dried fruits are sometimes added to it. If you are using pistachios, use unsalted or lightly salted nuts, which can be found in stores. Nut flour is very useful 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 exertion.

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

How to make nut flour

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

Try making almond flour and you will find 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 it again for 10 minutes. After these procedures, the skin peels off easily, although it is quite possible that one hot "bath" will be enough for the almonds, after which the skin will peel off by itself. It all depends on the ripeness and quality of the nuts.

Blot the almonds with a towel so that there is no excess moisture, and then dry in the oven for 15 minutes - the oven should be preheated to 140 ° C. You can also dry the nuts in a pan, remembering to stir them constantly so that they do not burn, or in a natural way - in the air, leaving them for several days. It is important that the nuts are not roasted or baked, but rather dried, so the temperature should not be high. Now it remains 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 made 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 private matter for everyone, but some housewives note that a meat grinder helps to release oil from the nuts.

Secrets of Cooking Nut Flour

For confectionery products must be finely ground. This is primarily flour, not just ground nuts. It is very important that no oil is released when grinding the nuts, otherwise the flour will not work. 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 knives will overheat, the nuts will oily and stick together. Shake the grinder periodically to prevent the nut flour from sticking to the walls and knives. If this does happen, then 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 the sieve, the remaining nut grains can be transferred back to the coffee grinder, grinded and sieved until all the nuts are flour.

There are some peculiarities 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 roasting, and then it is easily removed if you pour the nuts on a towel and rub, so the hazelnuts do not need to be soaked. It is enough to pour over the pistachios with boiling water, and then dry them in the oven.

Georgian sauce good for meat and poultry

In Georgia, every housewife knows how to cook this sauce, and they serve it along with meat as a gravy for a side dish. The sauce should be white and thick, and according to the Georgian tradition, selected kernels of light walnuts 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 small as possible in a blender or coffee grinder, you can scroll the nuts in a meat grinder or crush them in a mortar the old fashioned way. Next, in a blender bowl, mix nut flour, an incomplete teaspoon of salt and 6-7 crushed small cloves of garlic, 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, hop-suneli and utskho-suneli. Pour the juice of half a lemon into the nut base and do not use vinegar, as recommended in some recipes, as vinegar darkens 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 - all you need is about 1½ – 2 cups of water.

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

Walnut flour cookie recipe

There are no cookies in this at all, so it will ideally fit into the diet, moreover, it can be used by people suffering from cereal intolerance. Cookies are prepared easily and quickly, 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 like more.

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

Roll into walnut-sized balls, place on a baking sheet covered with pastry paper or silicone mat, and press down slightly. Bake for 15 minutes at 180 ° C. Don't worry if cracks appear on the surface of the cookie: this is as it should be. Hazelnut cookies are covered with a crust on the outside, but on the inside they are soft, tender and crumbly. Enjoy a healthy dessert!

Flourless nut cake

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

Make 350 g hazelnut flour and mix 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 the nut flour and beat well 6 whites, and then very gently and in small portions transfer the protein mixture to the nut base, stirring gently. The dough should be smooth, without lumps.

Grease the baking dish with butter, lightly dust it with flour, add the nut mass and bake for about an hour at 170 ° C. When the top of the sponge cake starts to spring, turn off the oven, remove the mold and let the sponge cake cool slightly in it. After that, carefully remove the biscuit from the mold and leave on the table until it cools completely.

Cut the biscuit into 2 or 3 cakes, whisk 500 ml of heavy cream into a strong foam, lay the cakes on top of each other, brushing them with cream. Also garnish the cake on top, then sprinkle with chopped nuts. Feel free to cook a nut cake for the holidays - all guests will like 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 mouth-watering snacks and experiment in the kitchen when you are in the mood!