…I’m not sure which is more stuffed. Me…or the really delicious stuffed butternut squash I had for dinner just prior to writing this…
I bet you all knew I’d be making peanut flour waffles with that peanut flour that Sarena sent me! And, naturally – I have. Many times over. Okay, well, as many times over as can be done in just two days!
I had quite a few questions regarding peanut flour. Peanut flour is low in fat but packed with protein – it varies depending on the roast, but this TJ’s brand that I have has 16 grams of protein and only 8 grams of carbs per 1/4 cup! Talk about packed with protein 😉 And it’s 100% peanuts – which, you would think it’d be really high in calories because of that but it’s really not!
Peanut flour, either conventional or organic, is derived from blanched, high-oleic peanuts roasted to various degrees—light, medium and dark—to deliver everything from bland to bold peanut flavor. They’re then defatted via a mechanical, solvent-free process to fat levels of 12% or 28%. Like peanuts, most of the fat in peanut flour is monounsaturated and polyunsaturated. Compared to peanut butter, the lower fat level in peanut flour helps improve the shelf life of products. Although peanuts generally contain about 25% high-quality protein, removing part of the oil before grinding ups that percentage to around 50% in the 12%-fat flour and 40% in the 28%-fat flour. Moisture content in both flours is typically less than 2.0%.
Fat level plays a role in the degree of peanut flavor, with 28%-fat flour delivering a more-pronounced peanut flavor. The 12%-fat flour is best for high-protein, low-fat applications like nutritional and snack bars, where the bold peanut flavor can help mask off notes in highly fortified foods, as well as low-fat baked goods, notes Bruce Kotz, vice president, specialty products, Golden Peanut Company, Alpharetta, GA. The 28% flour often goes into confections, peanut-butter coatings, fillings, frostings and baked goods.
While my first experiment was to make a peanut butter sauce with it to top banana soft serve – my next experiment was, obviously – waffles! I simply used my original recipe without the WW flour and wheat bran, and added 2 T. of peanut flour!
So delicious! Thanks again, Sarena!
This morning’s events after waffle eating involved something else, though! While I’d love to see Teddie everyday…it’s been nice to just have a day to do whatever. Work around here, cook, bake, veg, homework, whatever.
In this case – start the day by baking Ginger Birdseed Bars!
I basically took a 1/8 measuring cup and combined all sorts of nuts and seeds in my pantry along with some protein powder, rolled oats, puffed rice, raisins and uncrystallized ginger…and then used a mix of 1/8 c. milled flax, 1-2 T. peanut butter, 2 T. ginger syrup and a splash of water to bind them.
We’ve been hand-walking “the girls” up and down the road pretty frequently, and today they really had a lot of “scary” cars go by them which was a good experience for them. But we also took them up in back on a “trail ride” (still in hand obvs!) and they seemed to really enjoy the change of scenery. They have become such love muffins! Well – Maya always was…but Gerogie’s personality has really come out. Still rather insecure – but sweet.
I went to make my usual Seitan (based on a Veganomicon recipe – big shocker there!) but then noticed there’s a recipe right on the gluten package! I followed the broth mixture (sans soy sauce, of course) because I didn’t have any vegetable broth and the molasses intrigued me.
- 1/2 c. wheat gluten
- 1/4 t. sage
- 1 T. nutritional yeast
- 1/2 t. granulated garlic
- 1/2 c. water
and then boiled in the molasses + water mixture with a sprinkle of salt.
I used to make seitan alll the time – I haven’t had it in a while! I like this recipe, but it wasn’t salty enough for me – I didn’t really take the soy sauce sodium content into consideration, and should have salted the water more. Oh, well – I can always add more salt after the fact, can’t take it out, though!
But, I can’t tell you what it is yet 😉 Maybe tomorrow. Or the next day. Or Wednesday. We’ll see.
I was so at a loss as to what I wanted for lunch…but when I sat down to this, I realized that this wasn’t what I wanted. I just wasn’t feeling…savory? bread? I don’t know. I picked at it, and then satisfied my sweet tooth.
I picked up a couple of these Sambazon Acai Juice Blends when they were on sale at Price Chopper a while back. I’m not a huge juice-fan so they sort of got pushed to the wayside for a while, but I had to try one in a GM yesterday…
…sort of. I cut down on the honey a bit and added in 1/4 c. sunflower seeds. And I’ll be darned – It still fell!
I was all excited when I kept peeking in through the little window at the top, too – it was rising so high!! Arrgh. It’s okay, though…because this is a delicious loaf! Very light, moist, and chewy. Now I’m just plain determind to get a pretty loaf, too! Soon I’ll be kneading by hand. I almost did this morning but then changed my mind.
This was ready just in time for the aforementioned dinner. It was a perfect accompaniment!
Next up was peanut flour, round two! I’d been eyeballing Sarena’s Peanut Flour Muffins ever since she posted them. Today was as good as any other! I still have a freezer full of bran muffins, and need some variation in my life. These will be great snacks, though – and didn’t even bother freezing some!
- called for 1/2 c. gluten free flour mix – I used 1/4 c. quick oats and 1/4 c. white whole wheat flour
- called for 1/3 c. brown sugar – I used 1/4 c. date sugar
- I didn’t use the vinegar to sour the milk (didn’t have any)
- used 1 T. maple syrup rather than the vanilla stevia
- filled the middle with peach-raspberry jam rather than topping with brown sugar
And that’s everything! Well, that and taking care of all the animals, homework, house work, making-things-I-can’t-show-you-yet, and enjoying the weekend.
…And being told I’m on a “Bill Clinton Diet.” You know what makes me crazy? Explaining to people why you eat the way you do, only to receive “you’ve lost your mind” looks, but as soon as Bill Clinton talks about his diet, which happens to be quite similar to yours, it’s acceptable.
I haven’t watched that yet, but apparently he talks about almond milk and overall eating quite well. My mom’s bf saw it and is now all about it, after…a year? of me explaining stuff like that.
If that’s all it takes, I guess it’s a good thing, though?
What’s your favorite muffin add-in?
Thoughts on the Bill Clinton video?