Peanut flour, low fat

Low-fat peanut flour is made by pressing most of the oil out of roasted peanuts and grinding the remaining solids into a fine powder, which keeps the nutty peanut flavor while cutting most of the fat found in whole peanuts or peanut butter. It is commonly whisked with water to make a lighter peanut sauce or reconstituted peanut butter, blended into smoothies, or used as a flavor-boosting addition to baked goods like cookies and pancakes without adding much oil. It also works well stirred into oatmeal or used in Thai and West African-style peanut sauces for noodles and stews.

It should be stored in an airtight container in a cool pantry or the refrigerator to keep the peanut oils from turning rancid, similar to other nut-based flours. A quarter-cup (60 g) serving provides 428 calories with 33.8 g of protein, 68 percent of the Daily Value, and 15.8 g of fiber, 56 percent of the Daily Value, along with 29 percent of the Daily Value for potassium and 26 percent for iron, making it a concentrated way to add plant protein and fiber to baked goods or shakes without the full fat load of whole peanuts. Its very low sodium at just 1 mg per serving leaves plenty of room to season a dish as desired.