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I Love Peanut Butter Essay

Decent Essays

Who doesn’t love a generous spoonful of peanut butter?
We all get a delightful satisfaction in scooping out a glob of creamy peanut butter.
Sometimes it’s to spread on other food items. Bananas and whole wheat bread are my favorites.
Other times, it’s for your favorite dessert recipe, like 5-Ingredient Peanut Butter Cookies.
The most memorable moments are those when you scrape it from the jar and eat it plain. Nutty goodness rushes to your taste buds. A satisfying earthy flavor takes over. The peanut butter sticks to the roof of your mouth and the spoon
You just can’t help yourself. It’s too delicious.
And then you feel guilty. Why a Nutless nut butter?
Most peanut butters have added oil and sugar. Both add empty calories that contribute …show more content…

An alternative you could eat guilt-free. One that was low fat and free of added oil and refined-sugar.
You think I’m lying. ‘There’s no such thing,’ you scoff.
Oh, how wrong you are.
I’ve created a healthy, low fat nut butter recipe that’s absolutely delicious. It’s as addicting as peanut butter and you can eat as much of it as you want.
I found the need to create this recipe from searching through Pinterest. There are so many recipes that involve peanut butter.
Sure, they’re all scrumptious. I can’t deny that. But they’re also high fat. And most peanut butters have the dreaded added oil and sugar.
I knew this was a recipe I needed to create. Not just for me and my husband (he’s a peanut butter lover, too). For everybody who wants to stop feeling regret for enjoying a spoonful of something delicious, nutty and sweet. Testing the recipe
I admit, this recipe was challenging. I ended up trialing this recipe six times.
The first time I attempted a peanut butter alternative was March 21st. I had a concrete idea of what I wanted to put into my peanut butter alternative to make it low fat, creamy and nutty. The two main ingredients were going to be:
• Chickpeas
• Toasted flax …show more content…

The second and third were complete failures. The rice, quinoa and chickpeas burned to the bottom of my pressure cooker. Twice.
The fourth trial was an overcorrection. Too much water. Yet since this trial was edible, I could taste I was on the right path. It had the nutty aftertaste I was looking for.
The winning trial was trial five. Creamy yet slightly chunky and salty, nutty and sweet.
My husband declared it wasn’t peanut butter.
He was right; it wasn’t peanut butter. However, it was healthy, low fat, nutty and addictive to eat.
I completed a sixth trial. That trial confirmed the previous version was the best.
I’m sure you’re ready for the recipe.
Here it is! Recipe
This nut butter alternative recipe is your new best friend. You can enjoy spoonful after spoonful of this slightly sweet and somewhat nutty spread without feeling guilty.
Vegan and free of added sugar, oil, gluten, soy and nuts
Reasons to love this recipe: low fat, peanut butter alternative, nutty taste without the nuts
Yields 2 cups
Ingredients
• 1 c. chickpeas
• 2 tbsp. red quinoa (dry)
• 2 tbsp. brown rice (dry)
• 1 c. (250 mL) water
• 1/4 c. (60 mL) aquafaba
• 2 tbsp. flax seeds
• 1/2 tsp. (pink) salt
• 10 dates, pitted and soaked overnight in 1.7 oz. (50 mL) water

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