Wowbutter
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 56.5
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 38.0 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 2.1 g
- Protein: 2.0 g
View full nutritional breakdown of Wowbutter calories by ingredient
Introduction
If you (or your kids) love PB&J sandwiches at lunch but nuts are a no-go at school or work, try this nut and peanut free, gluten free, soy free and vegan spread on for size! It has all the delicious roasted flavour of the original but with less fat and minimal allergens to worry about. You can even bake and cook with it! If you (or your kids) love PB&J sandwiches at lunch but nuts are a no-go at school or work, try this nut and peanut free, gluten free, soy free and vegan spread on for size! It has all the delicious roasted flavour of the original but with less fat and minimal allergens to worry about. You can even bake and cook with it!Number of Servings: 16
Ingredients
-
2/3 cup whole yellow peas, dry (the kind you use for French Canadian pea soup)
1/2 cup water, plus extra if needed
2 1/2 tbsp refined coconut oil (flavourless), room temperature
1/2 tbsp agave nectar
1/4 tsp sea salt, to taste
Directions
Place peas in a bowl and cover by at least 1" with cool water. Cover and let stand 24 hours.
Preheat the oven to 350F and line a baking sheet with parchment.
Drain the peas and spread in one layer on the sheet.
Place in the oven and bake for 1 hour, shaking the pan every 15 minutes to prevent burning.
Pour into a bowl and let cool.
When cool place roasted peas into a blender or food processor and add (measured) water.
Let stand 15 minutes, then pulse to finely chop.
Add oil, agave and salt and let the machine run until a smooth paste is reached, adding more water if necessary.
Scrape into a jar and store in the fridge up to 2 weeks.
Serving Size: Makes 1 cup, 16 servings
Preheat the oven to 350F and line a baking sheet with parchment.
Drain the peas and spread in one layer on the sheet.
Place in the oven and bake for 1 hour, shaking the pan every 15 minutes to prevent burning.
Pour into a bowl and let cool.
When cool place roasted peas into a blender or food processor and add (measured) water.
Let stand 15 minutes, then pulse to finely chop.
Add oil, agave and salt and let the machine run until a smooth paste is reached, adding more water if necessary.
Scrape into a jar and store in the fridge up to 2 weeks.
Serving Size: Makes 1 cup, 16 servings