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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Tasse | chickpeas cooked |
| 2 Esslöffel | cornstarch |
| 1/3 Tasse | Frozen applejuice concentrate; thawed * |
| 1 Esslöffel | vanilla extract |
| 1 Esslöffel | cinnamon |
| 1 1/2 Tasse | Cooking liquid from beans; (I used the liquid from canned beans) |
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* (I didn't have any so I used a scant 1/3 cup sugar and 1/3 cup water)
In the meantime, I tried this recipe for a p**nut butter substitute and could not believe how delicious it was. This is from "Get the Fat Out" and comes highly recommended:
Drain the beans and save the liquid. Roast the beans on a cookie sheet, 350F for 1- 1 1/2 hours. Grind in a processor or blender.
Blend the cornstarch, apple juice concentrate, vanilla and cinnamon in a saucepan. Add the bean liquid and heat, stirring until thickened. Combine with the ground chickpeas to form a peanut butter consistancy. Store in the refrigerator.
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