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Peanut Flour Recipes
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| ●Peanut Chocolate Chip Cookies |
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| 3/4 cup butter (room temp) | 1/2 teaspoon salt |
| 1/2 cup granulated sugar | 1 tablespoon baking powder |
| 1/3 tablespoon brown sugar | 1 cup chocolate chips |
| 2 eggs | 1/2 cup chopped peanuts |
| 1/2 cup peanut flour | |
| 1 1/2 cup all purpose flour | |
| Directions | |
| With an electric mixer, cream butter and sugars together until smooth and pale. Beat in eggs. Mix peanut flour, all purpose flour, salt and baking powder in a bowl. Alternately, add flour and milk in 1/3 increments to eggs and mix until smooth. Fold in chocolate chips and peanuts. Preheat oven to 350 degrees. Scoop dough with teaspoon on a pre-greased cooking sheet 3 inches apart. Cook 15 mins or until light golden color. Makes 42. | |
| Recipe created by Nabila Covington of Nabila's Garden Restaurant in Fitzgerald, GA. | |
| ●Peanut Butter Chocolate Brownies |
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| 1 box chocolate cake mix | 2 eggs |
| 1 cup peanut flour | 1/2 cup chopped peanuts |
| 1 1/2 sticks margarine | 1/2 cup chocolate chips |
| 1/2 cup milk | |
| Directions | |
| Mix all ingredients (except for chopped nuts an chocolate chips) in a bowl. Spoon mixture onto a greased 13 x 9 cake pan, press with your hand to spread evenly. Sprinkle chocolate chips and chopped peanuts on top. Bake in preheated oven (350 degrees) for 25-30 minutes. | |
| Recipe created by Nabila Covington of Nabila's Garden Restaurant in Fitzgerald, GA. | |
| ●Peanut Butter and Jelly Cookies |
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| 2 sticks margarine | 1/4 teaspoon salt |
| 1 cup firmly packed brown sugar | 2 cups finely chopped peanuts |
| 3 large eggs | 1 cup peanut flour |
| 1 teaspoon vanilla | 4 tablespoons your favorite jelly |
| 1 1/2 cup all purpose flour | |
| Directions | |
| In large bowl of an electric mixer, beat margarine and sugar until creamy. Separate eggs, place whites in small bowl, lightly beat and set aside. Then beat yolks and vanilla into butter mixture. In another bowl, stir together flour, peanut flour, and salt. Gradually add to butter mixture, blending thoroughly. To shape and fill cookies; with your hands, roll dough into balls about 1 inch in diameter. Dip each ball in egg whites, then roll in finely chopped peanuts to coat. Place on greased baking sheets, spacing them 1 inch apart. With your thumb or tip of a spoon, make an indentation in the center of each ball. Neatly fill each indentation with about 1/4 teaspoon jelly or jam of your choice. Bake in 375 degree oven for 12 minutes or until lightly brown. Let cool on baking sheets for about a minute, then transfer to racks and let cool completely. Store in an airtight container. Makes about 3 1/2 dozen. | |
| Recipe created by Nabila Covington of Nabila's Garden Restaurant in Fitzgerald, GA. | |
| ●Nutty Cream Cheese Pound Cake |
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| 1 stick butter | 1 cup peanut flour |
| 1/2 cup shortening | 1/2 teaspoon baking soda |
| 3 cups sugar | 1/2 teaspoon salt |
| 1 (8oz) cream cheese | 1 teaspoon vanilla |
| 6 eggs | 1 cup chopped peanuts |
| 2 cups all purpose flour | |
| Directions | |
| Cream butter, shortening, and cream cheese. Gradually add sugar, beating well at medium speed. Add eggs one at a time, beating well after each addition. Combine flour, soda and salt; add to creamed mixture, stirring just until blended. Stir in remaining ingredients. Pour batter into greased and floured 10 inch tube pan. Bake at 325 degrees for 1 1/2 hours. Cool in pan 10-15 minutes. Remove from pan. Use your favorite icing, if desired. | |
| Recipe created by Nabila
Covington of Nabila's Garden Restaurant in Fitzgerald, GA.
|
|
| ●Chocolate Chip Nutty Pound Cake |
 |
| 1 stick butter | 1 cup peanut butter |
| 1/2 cup shortening | 1/2 teaspoon baking soda |
| 3 cups sugar | 1/2 teaspoon salt |
| 1 (8oz) cream cheese | 1 teaspoon vanilla |
| 6 eggs | 1 cup chocolate chips |
| 2 cups all purpose flour | 1/2 cup cocoa |
| 1 cup peanut flour | 1/2 cup Hershey's Chocolate Syrup |
| 1 cup chopped nuts if desired | |
| Directions | |
| Cream butter, shortening,
and cream cheese. Gradually add sugar, beating well at medium
speed. Add eggs one at a time, beating well after each
addition. Add chocolate syrup. Combine flour, baking soda, and
salt-add to creamed mixture stirring just until blended. Stir
in remaining ingredients. Pour batter into a greased and
floured 10 inch tube pan. Bake at 325 degrees for 1 1/2 hours.
Cool in pan for 10-15 minutes. Remove from pan and use favorite
icing. Recipe created by Nabila Covington of Nabila's Garden Restaurant in Fitzgerald, GA. |
|
| ●Nutty Blueberry Squares |
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| 1 box yellow cake mix | 1/2 cup milk |
| 3/4 cup peanut flour | 2 eggs |
| 3/4 cup chopped peanuts | 1 cup fresh or frozen blueberries |
| 1 stick melted margarine | |
| Directions | |
| Mix all ingredients, except
blueberries, in a large bowl. Spread in a greased 13 x 9 cake
pan. Sprinkle blueberries, press lightly over top by hand.
Place in preheated (350 degree) oven for 30 minutes. Recipe created by Nabila Covington of Nabila's Garden Restaurant in Fitzgerald, GA. |
|
| ●Peanut
Flour Sugar Cookies 1 cup butter (or margarine) |
1 cup peanut flour |
| 1 cup brown sugar | 1 tsp baking soda |
| 1 cup sugar | 1/4 tsp salt |
| 2 eggs | 1 tsp vanilla |
| 2 cups plain all purpose flour | |
| Cream butter. Add sugars and mix well. Add eggs and vanilla. Sift plain flour with salt and baking soda. Stir in peanut flour and add to wet ingredients. Roll into balls and bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until lightly browned. Makes 4-5 dozen cookies. | |
| Variation: add 1 package chocolate chips to batter | |
| Recipe submitted by Hayley and Hannah | |
| ●Gluten
Free Peanut Fish Fillets 1/4 cup peanut flour |
1 tablespoon peanut oil |
| 1/4 cup yellow corn meal | 1 tablespoon butter |
| 1/4 cup finely chopped roasted peanuts | 1/3 cup gluten free mayonnaise, such as Hellman's |
| 2 teaspoons herbes de Provence or fines herbes | 2 tablespoons finely chopped sweet pickles |
| 2 egg whites | 1/2 teaspoon dry mustard |
| 1/2 teaspoon salt | 1/4 teaspoon hot pepper sauce (optional) |
| 1/4 teaspoon freshly ground black pepper | 4 lemon wedges |
| 5 ounces of your favorite fish | |
| In a shallow plate or pie plate, combine cornmeal, peanut flour, peanuts and herbs; mix well. In another shallow plate, beat egg whites with 2 teaspoons water. Sprinkle salt and pepper over fish. One at a time, dredge fish fillet in cornmeal mixture, then in egg white mixture and then again in cornmeal mixture, patting to coat. Transfer to a plate; set aside. Heat oil and butter in a 12-inch nonstick skillet over medium heat until hot. Add fish; sauté 4 to 5 minutes per side or until fish is golden brown. Meanwhile, combine mayonnaise, pickles, mustard, and if desired, pepper sauce. Serve fish with sauce and lemon wedges. | |
2 cups fresh fruit |
|
| 1/3 cup peanut flour | |
| 1/2 cup ice | |
| 2 cups yogurt, flavor of your choice | |
| 1 1/2 cups milk | |
| Place all ingredients into a blender, blend at high speed for 1 minute. Pour in a glass and serve. Makes 3-12oz shakes. | |
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