Peanut Flour! What a great opportunity to boost protein and flavor in gluten-free baking. I have been experimenting with this flour for a couple of weeks, and find that it is very versatile. It is a great way to get peanut flavor without the fat of peanut butter. Peanuts are legumes, not nuts, so this flour would be classified as a bean flour. Goober pea flour.
As you know my standard flour mix is 1/3 sorghum flour, 1/3 millet flour, and 1/3 potato starch. Two parts whole grain flour to one part starch. In experimenting with peanut flour I have been substituting it for the millet flour. That is after I discovered that too much peanut flour makes the end result too soft. My first cookie try was too cakey. I used 2/3 peanut flour and 1/3 starch - no grain flour. It really needs to be combined with grain flour.
Now let's bake. Here's a recipe for banana muffins using peanut flour. Of course I added chocolate chips. The topping is just brown sugar and peanuts, but when it is baked on it tastes like toffee peanuts. Yum.
Banana Chocolate Peanut Muffins, GF/CF
1/3 cup peanut flour
1/3 cup sorghum flour
1/3 cup potato starch
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp baking powder
1/2 tsp salt
1/3 cup light olive oil
1/2 cup organic evaporated cane juice
1 large egg
1 cup mashed bananas
1/4 tsp gf vanilla
3/4 cup chocolate chips
1/2 cup coarsely chopped peanuts
1/2 cup organic brown sugar
Preheat oven to 350º
1. Mix flours, potato starch, baking soda, baking powder, xanthan gum, and salt in a medium mixing bowl. Whisk until well combined.
2. In a smaller bowl, whisk together the oil and evaporated cane juice. Add the egg, mashed banana and vanilla, whisk until well blended. Stir in chocolate chips.
3. Add dry mixture into wet mixture and stir until well blended, being careful not to over-beat.
4. Fill paper-lined muffin cups 3/4 full. Combine topping ingredients, sprinkle evenly over the muffins.
5. Bake for 20-25 minutes or until toothpick inserted in the center of a muffin comes out clean.
Remove muffins from pan and cool on a wire rack. Any muffins that you don't intend to eat within a couple of days should be frozen for later use. After they are completely cooled, wrap individually in plastic wrap, then in foil, and freeze. After they are frozen place them all in a large plastic freezer bag, labeled with content name and date. To thaw, unwrap and place on the counter for about 15 minutes.
Makes 9 medium muffins.