Peanut flour, defatted

Defatted peanut flour is made by pressing most of the oil out of roasted peanuts and grinding the remainder into a fine powder, leaving a concentrated peanut flavor without the heaviness of peanut butter. It's a popular ingredient in protein-boosted baking, stirred into pancake and muffin batters, blended into smoothies, or whisked with water into a lighter, spreadable paste similar to peanut butter. It also works well as a thickener in peanut-based sauces and West African or Southeast Asian peanut stews, where a spoonful adds body and nutty depth without adding much extra fat, and it can be dusted over roasted vegetables or blended into a savory dip in place of some of the tahini or peanut butter a recipe calls for.

Store defatted peanut flour in an airtight container in a cool, dry place, or in the refrigerator for longer shelf life, since some oil still remains and can eventually turn rancid. It's notably dense in nutrients for its weight: a cup provides 327 calories along with 52.2 grams of protein, over the full Daily Value, plus 88% for magnesium and 15.8 grams of fiber, about 56% of the Daily Value, and 27% for potassium. That combination makes it a useful pantry staple for adding concentrated plant protein and fiber to baked goods or drinks without the fat load of regular peanut butter, though its 8.22 grams of sugar per 100 grams is worth keeping in mind in sweeter recipes.