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What to do with PB2

Powdered peanut butter products have been out for a few years now. You might be wondering what it is and how to use the product. Peanut powder is ground dry roasted peanuts with the oil extracted. There is also almond powder that is done in the same way.

We'll start by looking at why you'd want to use powdered peanut butter.

90% less fat that full peanut butter

reduce calories

natural protein powder

good on-the-go food

many uses (which we'll look at today)


One of the most obvious uses for peanut protein powder is the smoothie. This one is a good one.

1 tablespoon PB2

½ cup fresh brewed coffee

½ cup milk almond milk, coconut or low-fat

1 medium ripe banana

½ -1 cup ice cubes

¼ teaspoon cocoa powder

Add the PB2, coffee, milk and banana into a blender and blend until smooth and

creamy. Add the ice cubes and blend until desired consistency.

Pour the smoothie into a glass and lightly sprinkle with cocoa powder.


Oh yeah! I was going to put peanut butter on them anyway, why not just add it to the batter.

1 medium banana, mashed

2 large eggs

4 tablespoons peanut flour


1 tablespoon peanut flour

1 tablespoon unsweetened almond milk

1/2 teaspoon maple syrup

First, in a medium size bowl, mash your banana until it is smooth (you are more than welcome to do this entire process in a food processor). Add in 2 large eggs and whisk until completely combined.

Add peanut flour the bowl and stir until combined and the batter is smooth.

Heat a large skillet over low/medium heat and spray with coconut oil cooking spray.

When coconut oil is fragrant, use a 1/4 cup measuring device to scoop the pancake batter into the skillet (the batter should be a little thinner than normal pancake batter).

Let cook for about a minute or until the top of the pancake begins to bubble and carefully flip your pancake. Let the second side cook for an additional minute. Remove and place onto a plate. Repeat until batter is gone.

To make the peanut flour sauce, place ingredients into a mason jar, cover and shake until combined. Pour over your pancakes and enjoy!


The possibilities are endless when making your own protein bars. Use your favorite combination of ingredients.

2/3 cup PB2 powder

1/3 cup water

3 tablespoons pure maple syrup or 2 tablespoons of date paste

1 teaspoon vanilla extract

1/2 teaspoon ground Ceylon cinnamon

1 cup quinoa flakes

1/3 cup unsweetened flaked coconut

2 tablespoons mini chocolate chips (Enjoy Life for dairy-free)

1/3 cup sunflower seeds

Mix all together and press into baking dish. Cut to the size you like.

variation of


I love pad thai, kung pao and all of those dishes that use peanuts. Try this carrot noodle version.


1 cup light coconut milk

¼ cup powdered peanut butter

3 tablespoons red curry paste (see note)

2 tablespoons coconut aminos

Juice of 1 lime, about 2 tablespoons

1 1-inch piece ginger, finely grated

2 large garlic cloves, finely minced


1 teaspoon coconut oil

1 medium red onion, thickly sliced

1 red pepper, thickly sliced

8 carrots, cut into noodles with a julienne peeler or spiralizer (this is the spiralizer I have)

2 cups bean sprouts

1/2 cup roughly chopped cilantro

A handful of peanuts, for garnish


Add all the ingredients to a small pot over medium heat.


Heat the coconut oil in a large frying pan or wok over medium-high heat. Add the sliced onions and cook for 3 minutes, just until they start to soften.

Add the red pepper and carrots then pour in a 1/4 cup of water. Cover the pan or wok with a lid and let it steam for 3 minutes.

Add the bean sprouts to the pot and pour over the peanut sauce. Mix everything together well then remove the pot from the heat. Gently stir in the tofu and cilantro.

Divide amongst two bowls and top with peanuts.


You'll love the wonderful peanut sauce made with powdered peanut butter.

6 tablespoons peanut butter powder

3 tablespoons coconut amino

2 teaspoons grated fresh ginger

2 teaspoons minced garlic

1 small lime juiced

1/4 cup chicken stock

1 teaspoon Siracha

1 tablespoons rice vinegar

1 tablespoons fish sauce

2 pkg shirataki noodles (like Miracle Noodles

1 teaspoon kosher salt

1/4 teaspoon pepper

1.5 lb chicken breast, cut into strips

2 green onions, chopped

1/2 cup shredded carrot

1/2 cup thinly sliced peppers

2 eggs

1/4 cup chopped cilantro

Thai basil

crushed red pepper

1/4 cup roasted peanuts, chopped (optional)

In a small bowl whisk together peanut butter powder, coconut aminos, ginger, garlic, lime juice, chicken stock, sriracha, rice vinegar, and fish sauce, set aside.

Drain noodles in a strainer and rinse under cold water. Leave noodles in the strainer over sink or bowl to drain.

Season chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat, spray pan with cooking spray. Working in batches brown the chicken and transfer to a plate. Spray the pan with cooking spray as needed.

Spray pan with a little cooking spray, add green onion, carrot, and peppers. Saute, for 4 minutes. Push aside and add eggs, scramble and stir until cooked through. Add peanut sauce and chicken, toss to coat. Bring sauce to a simmer for 3 minutes or until sauce thickens. Add noodles and cilantro, toss until evenly coated.

Divide noodles evenly among 4 plates. Sprinkle with crushed red pepper, chopped peanuts (if using, remember to adjust the calories), and garnished with torn Thai basil and lime wedges.


Avocado oil cooking spray

1 large egg

1 large egg white

1 cup powdered peanut butter, such as PB2

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/4 tsp kosher salt

1/2 cup plus 1 tbsp water

1/2 cup raw honey

1 tsp vanilla

3/4 cup dark chocolate chips

Preheat the oven to 325°F.

Spray a nonstick 9 x 9 inch baking pan with cooking spray.

Beat the egg and egg white in a small bowl with a whisk.

In a large bowl combine the PB2, cocoa powder, salt, baking soda and mix well with a spatula.

Add the egg and egg whites and stir.

Add water, honey, vanilla and stir with a spatula until combined.

Fold in the chocolate chips.

Pour the mixture into the prepared baking pan and bake about 30 minutes

Here are other ways to use powdered peanut butter:

add to yogurt

add to bananas and freeze - for creamy peanut butter ice cream

use in baked goods (swap out some of the other flour in the recipe)

sprinkle on popcorn

sprinkle on sweet potatoes

mix 1/2 peanut powder with 1/2 rice flour, add garlic, cayenne and cumin to dust chicken and bake

As you now can see powdered peanut butter can be used in many ways. It is a good source of plant protein that tastes great. Try the almond powder too!

Here's to your health! Happy Cooking!



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