SPLENDID LOWCARBING BY JENNIFER ELOFF COCONUT OIL PEANUT BUTTER
Preheat the oven to 350 degrees F. In a medium mixing bowl, cream the solidified coconut oil, honey and peanut butter together until smooth and creamy. Add the egg and vanilla and beat for another minute. In another bowl, combine the flour, salt, baking soda, and baking powder. Stir in the wheat germ, oat bran, and flax seeds.
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Here's how it goes: Open a 16-oz package of roasted, salted peanuts and empty the entire thing into the food processor. Then process the peanuts into a paste - not all the way until butter, but past the powdery, clumpy stage. Like so: Next, add half a cup of coconut butter. Coconut butter =/= coconut oil.
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Process the peanuts and oil together until the mixture has a smooth consistency and is creamy like regular peanut butter, about 3-5 minutes. Use a spoon to scoop out some of the peanut butter and taste it. If it needs more salt, add to your taste and pulls a few times more to incorporate. Store the coconut peanut butter in a glass jar or.
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Instructions. Pour the creamy peanut butter into a large mixing bowl. Add the shredded coconut and honey (or maple syrup) into the bowl and mix with a spatula or hand mixer. Add in the dark chocolate chips if using. Use a small cookie scoop to scoop out the peanut butter coconut bites into balls and roll with your hands.
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preheat the oven to 350 degrees F. In a medium bowl whisk together flour, baking soda, salt, and nutmeg. Set aside. In a large bowl or stand mixer place coconut oil, peanut butter and sugars on medium speed. Add the vanilla extract and eggs.
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Run the blender until the coconut is a smooth, buttery texture. Add the peanut butter to the blender, and blend on high for 1-2 minutes, or until the mixture is thoroughly combined. Taste and add sea salt, if desired. The coconut peanut butter will last in a sealed container, at room temperature for 1-2 weeks, or in the fridge for up to 1 month.
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In a large mixing bowl, whisk together the baking soda, baking powder, salt, flour, and cinnamon. Set aside. In another large mixing bowl, with an electric hand mixer, beat together the coconut oil and peanut butter. Add the eggs and beat. The mixture is going to be rather soupy at this point.
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Instructions. Add the coconut oil and peanut butter into a bowl. Heat in the microwave for 10 seconds. Add the rest of the ingredients. Blend all the ingredients. (I used an immersion blender) Place in a glass dish or a loaf pan. Freeze for 1 hour or until firm. Cut into squares and store in a ziploc bag in the freezer.
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Melt coconut oil in a small saucepan on your stovetop. Once coconut oil is melted, turn off the heat and add the cocoa powder, coconut milk, peanut butter, honey, vanilla and salt. Use your immersion blender to mix all ingredients directly in your saucepan. This may take a minute or two, depending on how powerful your immersion blender is.
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1) Spoon 2 teaspoon of melted chocolate into each cup. 2) Spoon 1 teaspoon of melted peanut butter into the cup. 3) Grab a knife or skewer and twirl it through the melt-y peanut butter/chocolate mixture until you achieve a pretty swirl effect. 4) Pop them in freezer until hard. That's it!
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Creamy Peanut & Coconut Oil Spread. 3.9. (23) Write a review. We're so crazy for coconuts that we mixed our all-natural peanut butter with organic extra virgin coconut oil. The result? A mouthwatering spread that's tasty on toast, in stir-fries, added to smoothies—you name it! Vegan, gluten-free, low glycemic index, non-GMO.
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Pour the peanuts and the coconut oil into the processor. Grind until the mixture becomes smooth. Continue processing it until you get the desired peanut butter consistency. Add the honey and the salt and let grind for a few minutes. You can taste it multiple times to get that desired taste. Add more of the ingredients if you like for a more.
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Once everything is light golden brown and toasty, remove from oven and set aside. In the meantime, add peanut butter, coconut oil, and maple syrup to a small saucepan. Warm over medium heat until melted, stirring to combine. Remove from heat when well-mixed and pourable - about 3-4 minutes. Set aside.
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After a day, the peanut butter becomes more of a solid but still very smooth and easy to spread. Be aware that coconut oil has a very distinct flavor. You can taste a pinch of it in the recipe. If you like less, make it with less. It's entirely up to you! If you want crunch peanut butter, save some peanuts and process until smooth.
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Instructions. Preheat the oven to 350°F. Line a 13 x 9-inch baking pan with parchment paper or spray it with non-stick baking spray. Combine the flour, salt, and baking powder in a bowl. Whisk until well combined. Set aside. In a large mixing bowl, beat the butter and sugar until light and fluffy.
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Once the peanuts are out of the oven, let them cool down to room temperature. 10 minutes should be enough. Blend all the ingredients. Next, add the peanuts into the blender or the food processor. Blend the peanuts at high speed, and keep blending until the oil in the nuts starts to be released.
