Peanut Cashew Butter Recipes
PERFECT CASHEW AND PEANUT BUTTER GLUTEN-FREE COOKIES
A healthy, gluten-free, slightly crunchy, PB style cookie. not distinguishable from gluten-containing cookies at all!
Provided by ADAMSGRL
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 121.6 calories, Carbohydrate 14.5 g, Cholesterol 7.8 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 98.2 mg, Sugar 7.6 g
CASHEW BUTTER
Once you taste how great homemade cashew butter is, you'll never go to back to store-bought. The coconut oil makes the butter just a little creamier, but you can omit it if you don't normally keep it on hand. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield about 1 cup.
Number Of Ingredients 3
Steps:
- Process cashews and salt in a food processor until desired consistency, about 5-7 minutes, scraping down sides as needed. Add coconut oil and process another 30 seconds. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 83 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
VANILLA-COCONUT CASHEW BUTTER
Provided by Food Network Kitchen
Time 15m
Yield 1 cup
Number Of Ingredients 0
Steps:
- Make Basic Almond Butter, replacing the almonds with roasted unsalted cashews and the vegetable oil with softened coconut oil. Add 1/3 cup sweetened shredded coconut and 1 teaspoon vanilla bean paste and process until the coconut is finely chopped. Pulse in 1 to 2 teaspoons more coconut oil.
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