| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
servings |
INGREDIENTS
| 4 |
c |
Cooked chickpeas |
| 2 |
tb |
Cornstarch |
| 1/3 |
c |
Frozen applejuice concentrate; thawed * |
| 1 |
tb |
Vanilla extract |
| 1 |
tb |
Cinnamon |
| 1 1/2 |
c |
Cooking liquid from beans; (I used the liquid from canned beans) |
INSTRUCTIONS
* (I didn't have any so I used a scant 1/3 cup sugar and 1/3 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- 1 1/2 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@netwave.ca (Sharon McCleave) on Mar 16,
1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Don’t confuse God’s patience with his final response”