This post is dedicated to one of my favourite food discoveries ever…PB Fit.
Whaaaat? What’s that? I didn’t even know myself until I tried ‘clean’ eating a few months ago, and discovered that almost everything asked for nut butter. High in protein and high in fat, nuts are a staple of the most recent iteration of healthy eating, and I saw endless recipes asking for peanut butter on toast, in sauces, and smoothies. I wasn’t convinced about having so much fat, until I discovered this by chance in Costco: PB Fit Peanut Butter Powder.
PB (peanut butter) Fit powder is basically dehydrated peanuts with a hint of palm sugar, and a touch of salt – and that’s it. And it’s all organic. It’s designed to be a substitute for peanut butter (replace 32g of peanut butter with 12g (2 tbsp) of the powder), and you can use it exactly the same way as the regular stuff, but I think it’s more versatile because you can use it wet or dry. The best part is it has all the protein of the nuts with only a fraction of the fat, and it tastes amazing. It’s one of the best foodstuffs I have ever discovered, and I now use it daily and in loads of things. I got my PB Fit powder stash from Costco, but you can also buy it online and some supermarkets (Sainsbury’s and Tesco’s) – I’ve also seen a Chocolate Peanut Butter version. If you like peanut butter but don’t like the fat, or even if you don’t care, I can’t recommend this highly enough. It’s now one of my favourite cupboard staples.
In its simplest form, it’s very easy to use: add some water to the powder, and you’ve got peanut butter. You can add less water for a thicker sauce – to sandwich pancakes together, for example – or more for a runnier sauce to pour over something. I’ve also been experimenting with it, using it in cooking and drinks, and here are my top uses for it so far:
Uses for PB Fit
- Straight up sauce: as said above, use as a traditional peanut butter or sauce. I use it to pour over pancakes and to top hot oats. I sometimes add a touch of maple syrup or honey to make it a bit sweeter.
- Use as a base for more complex sauces. I’ve used PB powder as a base for satay sauce to serve with marinated grilled chicken, as follows:
Quick satay sauce
– 1 tbsp sesame oil
– 1/2 red onion, chopped
– 1 garlic clove, crushed
– 1 lemongrass stalk, chopped
– 2 tbsp PB powder
– 180ml (approx 1/2 can) coconut milk
– 1 tsp ground cumin
– 1 tbsp honey
– 2 tbsp fresh lime juice
– good pinch sea salt
– 1 tbsp soy sauce
– splash chilli oil/sriracha/chilli sauce (to taste)
Method: heat the onion, garlic and lemongrass stalk in the tablespoon of oil until soft (approx 3 mins). Remove from heat and place in blender with the rest of the ingredients. Blitz until smooth, serve.
- Mash with some ripe banana and cinnamon to make an amazing sandwich filler or toast topper. This is delicious, and has become one of my favourite snacks! Try it with goat’s cheese or another smooth, strong cheese grilled on top – I love it.
- Use in smoothies – it makes an excellent protein addition to smoothies, and adds a bit of natural sweetness. I whisk a tablespoon of PB powder into some water/coconut water/nut milk (enough to keep it very liquid), and add it to the blender with the rest of my smoothie ingredients before blending.
- Use in milkshakes. This makes a brilliant peanut butter shake: simply whisk 1 tablespoon of PB powder with milk (I prefer coconut milk which adds natural sweetness), some cacao powder if desired, a scoop of good quality vanilla ice cream, and blend.
Alternative: try adding some pre-soaked basil seeds (they only need 15-20 minutes pre-soaking in some water) and adding to the peanut butter shake for a twist on the Pakistani classic dessert Faluda – a favourite!
- Use as a dip for fruit. Keep the consistency a bit thicker so you can spread it on fruit if preferred. I like it with apples.
- Make a peanut butter chia pudding: blend approx 175 ml nut/regular milk with 1-2 tablespoon/s PB powder and 1-2 medjool dates. Pour over 2 tablespoons of chia seeds in one container or divided over several small pots, and chill until set (at least a couple of hours). Chia seeds expand as they absorb liquid so this will become more glutinous as it chills.
- Use in icing. I haven’t tried this yet, but use as you would cocoa powder in icing/buttercream recipes i.e. substitute tablespoons of icing sugar with PB powder and add butter and milk to make up your icing. Actually, I should try this – it sounds highly tasty.
- Add to coffee. A little radical, perhaps, but I’ve added a teaspoon or two to blended iced coffee and it’s quite nice.
- Make a layered fruit parfait. I love this recipe, it’s a multi-purpose breakfast/brunch/snack/dessert, and is healthy and really delicious.
Peanut butter fruit parfait (recipe serves 2)
– 4-5 tablespoons good quality granola (my Nutty Granola is perfect for this)
– regular/nut milk, about one glass
– 1 ripe banana
– 1 tablespoon PB Fit powder
– good pinch ground cinnamon (optional)
– 5-6 tablespoons Greek yoghurt or Skyr
– maple syrup or agave to sweeten (optional)
– fresh berries like strawberries
i) Put two tablespoons or so of good quality granola each in two glasses or dessert dishes and cover with nut/regular milk (I like coconut milk because of the added natural sweetness). Place in the fridge for about 20 minutes to allow the granola to soak up the milk and to chill.
ii) In another bowl, mash together the banana, PB powder, and ground cinnamon until well mixed.
iii) Remove the glasses from the fridge and spoon over the peanut butter-banana mixture. You can stick the glasses back in the fridge to chill further if you like, or wait until after the next step.
iv) Sweeten 2-3 tablespoons of Greek yoghurt or Skyr with a teaspoon of maple syrup or agave if desired. Distribute equally over the peanut butter-banana mixture in the two glasses. Return to the fridge to chill for a while – I like to leave it for about an hour.
v) When you’re ready to serve, cut your fresh berries and garnish the parfait. Add a chocolate button if you like as a finishing touch. Arm yourself with a long spoon, sit somewhere comfortable, and enjoy!
I love the different textures and flavours across all the layers – I try to get as many as possible into one spoonful…
If you experiment with PB powder, I’d love to hear how you use it and your favourite recipes 🙂