Garbanzo nut butter

1 servings

Ingredients

Quantity Ingredient
4 cups Cooked chickpeas
2 tablespoons Cornstarch
⅓ cup Frozen applejuice concentrate; thawed *
1 tablespoon Vanilla extract
1 tablespoon Cinnamon
1½ cup Cooking liquid from beans; (I used the liquid from canned beans)

Directions

* (I didn't have any so I used a scant ⅓ cup sugar and ⅓ 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- 1½ 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@... (Sharon McCleave) on Mar 16, 1999, converted by MM_Buster v2.0l.

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