SOYNUT BUTTER RECIPES

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SOYNUT BUTTER RECIPE - FOOD.COM



Soynut Butter Recipe - Food.com image

A delicious, roasted spread that's nut free and 100% customizable! Try honey and cinnamon, or cocoa and brown sugar for a twist on the original!

Total Time 40 minutes

Prep Time 40 minutes

Yield 34 tablespoons, 34 serving(s)

Number Of Ingredients 5

1 cup dry-roasted soybeans
1 1/2 cups water
2 tablespoons canola oil
water, as needed
salt

Steps:

  • In a food processor or blender, combine the roasted soybeans and water. Let stand 15 minutes.
  • Turn the processor on and run until they form a doughy mass.
  • Stream in oil, followed by as much water as you need to get a spreadable consistency.
  • Finally, add the flavourings you desire and puree inches.

Nutrition Facts : Calories 16, FatContent 1.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 0.4, CarbohydrateContent 0.5, FiberContent 0.3, SugarContent 0.1, ProteinContent 0.8

CHOCOLATE DIPPED SOYNUT BUTTER TREATS | JUST A PINCH RECIPES



Chocolate Dipped Soynut Butter Treats | Just A Pinch Recipes image

Being allergic to peanut butter, I use crunchy soynut butter to make this delicious Christmas treat. Most people cannot tell I have used soynut butter instead of peanut butter. And a big plus, they are gluten free treats as well. The paraffin wax helps harden the coating and give a shiny finish.

Provided by Pat Rogers @PeprmintPatti

Categories     Candies

Prep Time 2 hours

Cook Time 10 minutes

Yield 4

Number Of Ingredients 8

1 cup(s) crunchy soynut butter
2 stick(s) butter, unsalted
1 teaspoon(s) vanilla extract
1/2 cup(s) chopped pecans (optional)
3 cup(s) confectioners' sugar
COATING
12 ounce(s) pure semi sweet chocolate chips
1/3 cup(s) paraffin wax

Steps:

  • In a large mixing bowl, sift confectioner's sugar. Set aside.
  • In a sauce pan melt butter and soynut butter over medium heat. Do not boil.
  • Add vanilla and mix.
  • Add chopped pecans at this point if desired. Pour contents of sauce pan into the confectioner's sugar and beat with electric mixer until smooth.
  • Using a teaspoon or small scoop, shape balls and place on a parchment lined tray. Chill 15-30 minutes. Hint--if you do not have the time to dip the shaped balls, they can be refigerated for 24-48 hours, tightly covered or frozen in an air tight container until you have time to chocolate coat the balls.
  • To dip: Using a double boiler melt wax and add chocolate and allow to melt. Do not let the water splash in the chocolate as this can cause the chocolate to sieze.
  • Using a tooth pick or dipping fork, dip one or two balls at a time in the coating. Shake off extra coating and place on a parchment or waxed paper lined baking sheet or tray. Chill until coating is set.
  • Store in the refrigerator or freezer in an air tight container.

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