Description

THM Peanut flour is a dry powder formed after the partial extraction of oil from the roasted peanut seed. It is used to add flavor and protein to processed baked goods, nutrition bars and snacks, as well as to marinades, sauces and dressings. Worldwide, peanut flours have been limited to use by industrial food processors as a major food ingredient. While peanuts are about 25% protein, peanut flour is about 50% protein. That’s because the process of mechanically removing fatty oil from roasted peanuts enriches the levels of the remaining peanut components. The resulting flour is naturally low in fat, high in protein and relatively low in carbohydrates.

THM Peanut Flour provides a healthful, lower-fat, and gluten free boost to a variety of foods. It is a great thickener for soups, a flavorful and aromatic ingredient for bread and pastries, as well as a creative coating for meats, fish, and other dishes. Peanut flour is a good source of Vitamin E, Folate, Fiber, Niacin, Magnesium, and Phosphorus.

Substitute at least 30% of your plain or self-rising wheat flour for peanut flour in any of your favorite recipes. Peanut flour is not self-rising and will need a rising agent added if called for in your recipe. When baking with peanut flour, you may want to add an extra egg to prevent dryness.

There are many yummy, Trim Healthy Mama recipes that utilise the flavour of peanut flour.

From Pearl:

‘My husband and I are currently in love with the latest way I have been making Skinny Chocolate. I know so many have been experimenting with this recipe like crazy and there are variations galore everywhere now on the net, so here’s my delish version.

1/2 cup coconut oil
1/4 cup cocoa
1/4 cup defatted peanut flour
1 Tbs peanut butter
2 generous pinches sea salt
4-5 tsp ground Truvia or 5 shakes Nustevia
All in the food processor (this way you don’t have to worry about winterized hard coconut oil) but if you don’t have a processor, just heat up the oil and stir all together. Freeze. Ah -mazing!’