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PB2 - now in chocolate flavor!

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Old 09-25-2008, 06:16 PM   #1
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Default PB2 - now in chocolate flavor!

I just got some PB2 today, and I really like it! I wasn't sure about what rehydrated peanut butter would taste like, but it is quite good. And they now have a chocolate flavored PB2!!

http://bellplantation.com

I am going to use some of the chocolate PB2 as frosting on a 1 minute muffin. Can't wait for brekkie tomorrow!
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Old 09-25-2008, 06:23 PM   #2
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What's a 1 minute muffin?
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Old 09-25-2008, 07:54 PM   #3
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Original post:
Quote:
1 Minute Flax Muffins

1/4 cup Flax Meal (available at health food stores or Netrition.com)
1/2 tsp baking soda
1 individual packet of Splenda (not the big one I talked about yesterday!)
1 tsp cinnamon (experiment here if you want)
1 egg
1-2 tsp oil (I use olive oil)

Mix the dry ingredients in a large coffee mug. Add egg and oil and mix well. Microwave 45 seconds to 1 minute. This is the tricky part since everyone's oven is different. The muffin should rise way up. It is done when the top isn't wet looking anymore but still moist. You'll know the look after a time or two. Pop it out immediately and put the cup to soak or it'll be a b*t*h to clean. Enjoy plain or with a little butter or jam. I can only eat 1/2, the rest is great toasted.

This recipe has been around a while and has been experimented with a great deal. You can do pretty much anything with it. I've heard of people putting cocoa powder in for a chocolate one! You can sub the Davinci SF syrups, you can make it sweeter, it's all about what you like. Amost forgot, leave all the sweetness out and put in a seasoning you like like Italian and use if for sandwiches.

shrinkingpamelalala
I use sugar instead of Splenda, and I sub 2 tablespoons of canned pumpkin for the oil. Yummy!
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Last edited by fiberlover : 09-25-2008 at 07:54 PM.
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Old 09-26-2008, 05:45 AM   #4
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I often use applesauce in place of oil -- a trick I learned from HG and Devin Alexander. Thanks for the recipe.
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Old 09-26-2008, 10:56 AM   #5
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can you bake with pb2?
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Old 09-26-2008, 11:21 AM   #6
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I use both PB2 and Better n' Peanut Butter. I personally, like to bake with Better N' Peanut Butter because of the consistancy. It tooks better in cookies and brownies. Though, the taste isn't as natural as PB2. If you are gonna use PB2 for baking play with the your water amounts. That why you can get the best consistancy for what you are baking!

Sidenote: A tsp of PB2 mixed in FF Vanilla Ice Cream. TO DIE FOR.

And that's for sharing the info about the choc PB2, I cannot wait to try!
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Old 09-26-2008, 02:14 PM   #7
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Alright...I'm taking the bait...what on earth is rehydrated peanut butter? I keep getting images of MRE packages stuffed with dry peanut butter.
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Old 09-26-2008, 02:25 PM   #8
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It's basically a powder. It comes in peanut butter jar and it's all powder. You add water to the individual servings to create the creamy moist-like consistancy of peanut butter. If you can get over the fact that's powder and you have to add water. The taste and smell is awesome and the stats are great.

I'm a PB LOVER and I thought I was gonna have to give it up for good.

Check out the website!
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