Yield: 1 servings
|4 cups||Cooked chickpeas|
|⅓ cup||Frozen applejuice concentrate; thawed *|
|1 tablespoon||Vanilla extract|
|1½ cup||Cooking liquid from beans; (I used the liquid from canned beans)|
* (I didn't have any so I used a scant ⅓ cup sugar and ⅓ cup water) In the meantime, I tried this recipe for a p**nut butter substitute and could not believe how delicious it was. This is from "Get the Fat Out" and comes highly recommended:
Drain the beans and save the liquid. Roast the beans on a cookie sheet, 350F for 1- 1½ hours. Grind in a processor or blender.
Blend the cornstarch, apple juice concentrate, vanilla and cinnamon in a saucepan. Add the bean liquid and heat, stirring until thickened. Combine with the ground chickpeas to form a peanut butter consistancy. Store in the refrigerator.
Posted to fatfree digest by sharon@... (Sharon McCleave) on Mar 16, 1999, converted by MM_Buster v2.0l.