I am crazy for peanut flour. I discovered it last year after attending a nutrition and cooking retreat with The Peanut Institute. After doing a little web research, I found it mentioned around the web a couple of years ago (likely because Trader Joe’s carried it for a while), but it was a new ingredient to most of us at that retreat.
I’ve always been a huge peanut and peanut butter fan so it’s logical that peanut flour is my new favorite thing. It’s light and powdery without the graininess you find in some flours. It adds a pleasant nutty flavor and when stirred into oatmeal or a shake, it is super smooth and creamy.
It has quickly become my plant-based protein powder, but as I hope to show you over the next few posts, it is incredibly versatile in all types of recipes.
Peanut flour is made using raw high-oleic peanuts (about 80 percent oleic acid) that are cleaned, blanched and roasted. Then they are pressed using a natural oil extraction process (without the use of solvents) to produce a flour that is either 12 percent fat or 28 percent fat, depending on the amount of oil extracted. The process is similar to making cocoa powder and as a result you can sub peanut flour to cocoa powder at a 1:1 ratio.
At the Fancy Food Show in San Francisco last January, I had the opportunity to meet a representative from Golden Peanut Company. They supply bulk peanut products to manufacturers and restaurants. After discussing my interest in experimenting with more peanut flours, they sent me a sample of 4 varieties and I’ve been working with the ingredients ever since.
I received the four flours pictured above – 12 percent Light Roast, 28 percent Light Roast, 28 percent Certified Organic Medium Roast and 28 percent Dark Roast. You can see the color differences in the photo based on the roasts.
Peanut flour is great for dry rubs, sauces, baked goods, pet treats and as a stir in for shakes, yogurt and oatmeal. The 28 percent fat varieties are 40 percent protein and can be used for just about everything. The 12 percent fat varieties are 50 percent protein and are good for when you want less peanut flavor, but plenty of protein. (I like to use the 12 percent in shakes.)
The light and medium roasts work better in baked goods because the baking will roast the flours further. The dark roasts were developed for cold uses and they add a nice flavor to uncooked sauces or dressings and confections.
According to Golden Peanut Company, their peanut flour is gluten-free, GMO-free, all natural and kosher. I should disclose right now that the fact that it is gluten-free isn’t the reason I use it. It can be a great option for those on a gluten-free diet, but I don’t have a gluten intolerance so you will find that some of my recipes for baked goods do include some wheat flours for binding.
If you’d like to try peanut flour yourself the best resource for consumer purchases is Byrd Mill online. I’ve mentioned them before because we received their peanut flour samples from The Peanut Institute after the retreat. A tip when you buy your own — because peanut flours use high-oleic peanuts they are more shelf stable than traditional peanuts. They should be stored in a cool and dry place, preferably the refrigerator, and last 9 to 12 months.
So now that you know a little more about the flour, let me show you one of my favorite ways to use it — as a dry rub. These pork chops are coated in light roasted 28 percent peanut flour, chile powder and ginger before being seared in the skillet and finished off in the oven. The result is a juicy chop with a little heat and a mild nutty flavor.
If you have some questions about peanut flour, send them my way. There are many more recipes to come!
Peanut Chile Rubbed Pork Chops Recipe
Makes: 4 servings
2 tbsp 28 percent Light Roast Peanut Flour
1 tbsp ancho chile powder
2 tsp coconut sugar (or your favorite dark sugar)
1 tsp ground ginger
1 tsp medium roast ground coffee
1 tsp salt
1 to 1 ¼ lb. center cut loin chops (4 chops about ½-inch thick)
2 tbsp olive oil (or your favorite cooking oil)
Preheat the oven to 400 degrees F.
In a small dish, stir together the peanut flour, chile powder, sugar, ginger, coffee and salt. Pat the pork chops dry with a paper towel and then coat each evenly with the dry rub.
Heat the oil over medium-high in a large cast iron skillet. Place the pork chops in the skillet (they should sizzle). Cook for 1 minute and flip. Place the skillet in the oven and baked for 6 to 7 minutes, until the chops are cooked through. (Pork should reach an internal temperature of 145 degrees F.)
Let rest 2 to 3 minutes and serve.
A few references if you’d like to explore:
How to use peanut flour from Golden Peanut Company (pdf)
In a Nutshell: A Better Peanut
More About Specialty Peanut Flour, Aromatic Oil and Extract from Golden Peanut Company
Disclosure: I was provided samples of peanut flour from Golden Peanut Company. I was not required to post about them and received no compensation for doing so.
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