Reduced fat peanut flour

So today my package of peanut flour arrived and I rushed to try my first batch of peanut chip cream (its supposed to be peanut chips but I make it as a cream).

Immediately upon opening the air-sealed package I could tell from the aroma that this is a similar if not the same ingredient used to make the peanut chips I love.

I poured some in a small bowl, scooped in some high-grade coconut butter and then added some maple syrup and stirred. It was still too thick/dry so I added a little water [UPDATE: try using soymilk instead of water]. Upon stirring it is basically like chunky peanut butter although in this case the little chunks are due to coconut. Its also a bit easier to stir than peanut butter.

The flavor is sublime. I really love this.

Yes, I’m borrowing Earl again because this is so very excellent!

So something about the processing of this flour makes it different than just peanut butter. It has less fat, a better flavor, and is easier to digest. I’m guessing it also combines well with other ingredients.

Thank you Katie for letting me borrow Earl again and for the recipe and inspiration.

I love healthy snacks.

FYI here is the actual flour I found on eBay. This appears to be the 12% fat one as mentioned in the flour link above, meaning it is also high-protein which is awesome.