This thread http://www.chowhound.com/topics/35722... tipped me off to Bell Plantations "defatted" peanut powder--it has 25% of the fat of peanut butter, and it's actually quite good taste-wise (I haven't added water yet to see how the texture compares). I think it will be a good lower fat alternative to peanut butter (although, there's always ruth lafler's tip to mix a couple of TBSP of real peanut butter into fromage blanc--I might actually try mixing the peanut powder into fromage blanc to see what happens).
I bought it because I'm trying to mimic Longfellow Grill's (in Minneapolis) http://www.longfellowgrill.com/menu.h... recipe for "chipotle peanut pesto aioli," which they serve alongside their sweet potato fries.
But now I'm wondering what kinds of other possibilities there might be? I think it might be good just sprinkled over veggies, though, I haven't tried it yet. But, maybe it would be good for asian peanut sauces? Baking? I don't know. Curious what other folks have tried.
By the way, if anyone knows how to make "chipotle peanut pesto aioli" please post your recipe!
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