Today I'm sharing a guest recipe post from Sara at Carob Cherub* who dramatically lost weight on a plant-based diet. Thanks Sara for this great substitution for a high fat indulgence. Although nuts are good to eat, most of us find it difficult to resist eating more than a handful. Try this nutless "nut" butter instead.
Most peanut butters have added oil and sugar. Both add empty calories that contribute to weight gain. They also contribute to the addictive taste.
I’ve created a healthy, low fat nut butter recipe that’s absolutely delicious. It’s as addicting as peanut butter. But you can eat as much of this 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 delicious. 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 guilty about enjoying a heaping spoonful of something delicious, nutty and sweet.
By Sara Binde from Carob Cherub
Yields 2 cups
- 1 c. canned chickpeas
- 2 Tbl. red quinoa (dry)
- 2 Tbl. brown rice (dry)
- 1 c. (250 mL) water
- 1/4 c. (60 mL) aquafaba (juice from the chickpea can)
- 2 Tbl. flax seeds
- 1/2 tsp (pink) salt
- 10 dates, pitted and soaked overnight in 1.7 oz. (50 mL) water
- Set the oven temperature to 350° F (175° C).
- Roast the chickpeas for 20 minutes. They should be dry and a toasted golden. (you don’t need to wait for the oven to preheat)
- Toast the rice and quinoa in a small saucepan on medium heat for 5 minutes. The mixture is done when you it’s fragrant and the brown rice has darkened in color.
- Add the cup of water and salt to the saucepan. Bring to a boil if necessary.
- Reduce heat to a simmer, cover, and cook for 25 minutes.
- When the chickpeas are done, immediately add them to a food processor with 1/4 cup aquafaba.
- Pulse to blend then scrape down the sides. Repeat 2 more times.
- Add the rice/quinoa mixture to the food processor when it’s fully cooked.
- Process to combine. Set aside.
- Heat a small pan to medium heat.
- Toast the flax seeds for 4-5 minutes until they’ve darkened and are fragrant, too.
- Grind the flaxseeds.
- Add the ground flaxseeds and soaked dates to the food processor.
- Process for around 5 minutes, scraping down the sides every now and then. To get it as smooth as possible, use the highest setting. Add more water as necessary to thin a little.
- Enjoy by the spoonful, on a piece of toast or replace in your favorite peanut butter recipe.
*Sara is a health and nutrition coach at Carob Cherub. She lost 70 pounds through a lifestyle change and advocates eating whole, plant-based foods. Sara's passionate about showing the world how to lose weight healthfully.