RE: PB2 I sent an e-mail to Bell Plantation about using chemicals in their product,

M

misplaced-in-az

Well-known member
specifically the (formaldahyde). I just received this reply from them.

"There are no chemicals used in proccesing of our PB2. It goes through a press that presses the oil out of the peanuts. The only ingredients used in making PB2 are peanuts, sugar and salt. Hope this answers your question."

Sincerely,

Gina Sumner

Bell Plantation

Hopefully, if any of you want to use this product, you will not be afraid to do so.

 
Thanks, H! I know I've certainly looked askance at the jar since then....

(and thank you for giving me the opportunity to use the word "askance".)

 
Marilyn and Traca -- found some ways to use that peanut flour smileys/smile.gif

http://www.ciaprochef.com/peanuts/peanuts-recipe-18.html

http://www.kare11.com/life/recipes/recipe_detail.aspx?rid=4194

http://www.chef4life.com/recipestext.htm

http://thelazychef.wordpress.com/2007/02/20/peanut-cookies/

I saw one website suggesting you can substitute 1 cup of flour for the peanut flour in bread recipes!
Granola Breakfast Bars –
Cranberry Crunch Snack Bars
wheat free Preheat oven to 300 F.

2 cups crispy rice cereal
1 cup rolled oats
1/4 cup soy flour
OPTIONAL 1/4 cup tasty nutritional yeast flakes, such as KAL VSF
1/4 cup rice flour
1/2 cup peanut flour
1/4 cup natural sugar
OR 2 tablespoons fructose
1/2 cup chopped mixed nuts and seeds (cashews, almonds, pumpkin seeds)
2 tablespoons chopped roasted soy nuts
1/4 cup dried cranberries, soaked 10 minutes in hot water, drained
1/3 cup vegetable oil
1/2 cup rice syrup
1 teaspoon vanilla

If nuts are not roasted, stir-cook chopped nut mixture (not soy nuts) in dry pan over medium heat until lightly toasted. Take off heat.
Mix together the cereal, oats, flours, sugar, mixed nuts, soy nuts, and cranberries. In a separate bowl, mix oil, rice syrup, and vanilla. Blend the dry ingredients with the other ingredients.
Spread mixture thinly onto greased nonstick cookie sheet, and press down well. Bake for 15 - 20 minutes. Watch carefully that they do not burn.
Remove from oven, score tops. Bars will firm up as they cool. When cool enough to handle, cut into bars.
Chicken Peanut Crunch
http://www.nikibone.com/recipe/peanutbutter.html

8 to 10 chicken pieces, your choice
3 teaspoons white pepper
3 teaspoons garlic salt
3 teaspoons seasoning salt
1 1/2 cups all purpose flour
1 1/2 cups dark roast peanut flour
1 teaspoon peanut oil
1 cup water
1 tablespoon creamy peanut butter
1 1/2 cup chopped roasted peanuts

Wash and pat dry chicken parts. Combine pepper, garlic salt and seasoning salt and sprinkle on both sides of chicken. Combine all purpose flour and dark roast peanut flour in large plastic or brown bag. Mix well. Add chicken parts and coat with flour mixture. Grease a 13 x 9 x 2 inch casserole dish with 1 teaspoon peanut oil. Arrange chicken pieces in one layer in casserole dish. Mix together 1 cup water and 1 tablespoon peanut butter, pour 1/4 of liquid at each corner of dish to evenly distribute in dish. Cover with foil and bake at 350F for 1 hour or until done. When done sprinkle with 1/4 cup medium chopped nuts. Dish will make its own sauce that can be served with meat. Makes 4 to 5 portions.
PEANUT FLOUR CHICKEN

2 LBS BONELESS SKINLESS CHICKEN BREAST
1 CUP PEANUTS
1⁄4 CUP FLOUR
1⁄2 TSP. SALT
1⁄2 TSP. PEPPER
1⁄4 cup oil (canola, or peanut)
1 tbsp. butter
DRAGONFIRE HOT SAUCE (TO TASTE)

In the food processor, pulse the peanuts, salt, pepper and the flour until the peanuts are ground to a powder. BE CAREFUL! IT IS VERY EASY TO TURN THE NUTS INTO PEANUT BUTTER!!! Slice the chicken breasts into about one ounce strips. Heat a large skillet. When hot, add the oil and butter. Coat the chicken strips in the peanut flour and place in the hot skillet. DO NOT CROWD THE PAN. After 1.5 to 2 minutes the first side should be crispy and golden brown. Turn and cook other side about 2 more minutes. Remove from pan, apply liberal amounts of DRAGONFIRE and enjoy!
Peanut Raspberry Scones
http://www.heractivelife.com/women/comment/fearing-the-fat-part-2-peanuts/

1 2/3 cup peanut flour (either use a food processor or check a natural grocery)
1 3⁄4 tbsp baking powder
3⁄4 tsp salt
1 2/3 cup sugar
1 1⁄2 cups raspberries (fresh or frozen)
2 cups soy milk

Mix together the dry ingredients, then add the fruit and cream. Stir until just combined, shape into scones and sprinkle with coarse sugar.

Bake at 375 degrees for 20 minutes. Makes 10 delectable scones.

 
Review of first recipe using PB2 and peanut flour...

I started with my very favorite peanut butter cookie recipe which was developed by my sister. It tastes like the one I grew up eating, so this was a good 'taste test'. I replaced about half the peanut butter with the PB2, reconstituted. I replaced all the flour with an equal amount of peanut flour. The dough was sticky - you couldn't pick it up and shape it into balls like I do with the original recipe. Undaunted, I used 2 teaspoons and spooned it onto the parchment paper. The recipe says to use ungreased cookie sheets, but I was afraid the lower fat content would cause them to stick. The parchment worked perfectly. I then used a fork dipped in sugar to make the traditional cross-hatch pattern... also more of a challenge because of the sticky dough. The also spread a bit more. With the original recipe, the cookies will spread about 1/2" tops - this was just slightly more. They didn't rise at all and have stayed soft - even today I can fold one in half (and pop it in my mouth *g*). The taste is great - I don't think they have more pb flavor than the original though. I have popped 2 in the freezer so when I make the original recipe (in 2 weeks), I will have a comparison. All in all, I'd say definitely make them - the taste really is peanut-buttery smileys/smile.gif

My changes are in brackets-

Patty’s Peanut Butter Cookies

3/4 cup butter, softened
3/4 cup brown sugar
3/4 cup white sugar
1/2 tsp. salt
1-1/2 cups peanut butter (replace part of the peanut butter with 16 tbl. PB2 + 8 tbl. water = about 2/3rd cup)
1 egg
2 cups flour (2 cups peanut flour)
1 tsp. baking soda
1/2 cup chopped peanuts, optional

Preheat oven to 350 deg.
Cream first 5 ingredients; mix in egg. Add dry ingredients and mix just until incorporated. Roll dough into balls and place on ungreased cookie sheet (parchment lined). Using a fork dipped in sugar, press down on cookie ball to make a cross-hatch pattern. Cookies will expand about 1/2”, so leave enough room. Sprinkle with chopped peanuts if desired. Bake 7-10 min. until beginning to turn golden. They will be a little soft, but will firm up on cooling. Cool on wire racks.
Note: this dough freezes very well and can be baked without thawing.

 
Let us know if you try anything and how you liked it... my pb cookies are still foldable day 3!

 
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