I literally just bought some two days ago but haven't done anything with it yet except mix a spoonful with water to taste it. The taste I thought was good the texture was very light and airy. I don't have any ideas for it yet though - be interested in hearing others' replies. I can't really imagine baking with it because of the lack of fat, but I can imagine making a some type of frosting or cupcake filling with it.

Powdered peanut butter is a food storage staple. A great add-in for baked goods or as a spread on bread or "ants on a log" (peanut butter and raisins or currants in celery), added to oatmeal.....

When the price of peanut butter skyrocketed a couple years ago, I was well stocked with comparatively bargain priced powdered pb, and I have several brands on hand and use them all the time.

Because it's much lower in fat, you may find you need to add a little fat for "mouth feel" if using it as a bread spread. I add coconut oil, but olive oil or vegetable oil will also work. Some people also add a little honey or agave nectar and a pinch of salt. Try it without the additional ingredients and see how you like it before adding fat, salt and sweeteners.

PB2 is now showing up on store shelves around here, while I've always had to order it on-line. It was the first one I tried. FYI - it has sugar and salt in it - 94 mg sodium per 2 T. There are a lot of recipes using PB2 on-line including this one.

Chocolate P.B. Chia Pudding
1 c. almond milk
2 T. PB2 (or other p.b. powder) + 4 T. water - mix together
2 T. cocoa powder
1/4 c. chia seeds
1 t. vanilla
15-20 drops of chocolate flavored stevia

Put all ingredients in an immersion blender and blend to combine. Cover and refrigerate at least 3-hours or overnight. Makes 2 servings.

Another brand I use (and prefer) is Protein Plus Peanut Flour which is made from roasted peanuts only - 0 mg sodium. It's a good add-in for nutritional bars and adding to homemade granola to increase the protein profile, in dips or as a meat coating. You can find some recipes at proteinplusflour.com.

Yet one more brand I have is Provident Pantry, which is sold in #10 cans through Emergency Essentials - 5 mg sodium per 2 T. There are a few recipes for Provident Pantry at Emergency Essentials - beprepared.com.

You can also use peanut butter powder as a replacement for flour in some baked goods up to 25% of the total flour. Since it's gluten-free, you'll occasionally see it in gf recipes.

One surprising use is as a thickener. It's also a great nutritional boost - good source for vitamin E, folate, fiber, niacin, magnesium and phosphorus.

-Grainlady

Thanks for the info and ideas, Grainlady. The brand I bought is JustGreatStuff. I'm a veteran label reader, but realized when I read your post, I had only read the nutrition and not the ingredient info! I guess, since I buy and the co-op and they don't sell pnut butter with sugar or shortening added, I just assumed this would be peanuts and maybe some salt. I was impressed that it was organic, since it seemed a little "processed" and fast foodish for what the co-op normally carries (but I'll bet backpackers love it and they do carry some easy outdoor food).

I was surprised to see that it had sweetener in it, coconut sugar, and thought "Oh, no, I HATE sweet peanut butter." So I opened it and tasted it and you can't taste sweetness at all, so I'm relieved. It was quite good off a spoon :)

JustGreatStuff is a brand I've never tried, but I do use coconut sugar on a regular basis replacing it for white and brown sugar, and I make a homemade version of the liquid form - coconut nectar - which is a fairly good substitute for liquid sweeteners. Coconut sugar isn't as sweet as granulated sugar, it is low-glycemic (doesn't spike blood sugar), with an impressive nutritional profile for a sweetener.

-Grainlady

Here is a link that might be useful: coconut palm sugar

This is interesting, I've been looking for it but have yet to see it in stores.

Grainlady, do you know how is it de-fatted in the production process?

mabeldingeldine-

"Peanut flour is made by taking roasted peanuts, grinding them into a paste (like peanut butter but without the added salt, sugar, or any added oils) and then pressing out the oil. The process is quite similar to extracting juice from grapes to make wine... The peanut flour is made by refining the peanut mass that's left after the oil is pressed out."

-Grainlady

Thank you, Grainlady! One of our family members is diabetic, and this looks like something I might be able to use in his 'goodies'.

Cj

Thanks for the info. The House Guest is diabetic, I'm going to try this with some Thai recipes that use PB.