Friday, April 24, 2009

PB Crackers

With the last of my PB2, I wanted to try and make some PB Crackers. I used this recipe as a guideline and they actually came out pretty well! A bit of a mild peanut flavor, but that's ok. They made for some yummy snacks!


They were also good paired with chocolate or honey-cardamom ricotta for dessert :) I bet a pumpkin dip would've worked well, too!


Peanut Butter Crackers
Adapted from Heaven is Chocolate, Cheese & Carbs



1.5c WW flour
1c PB2 (powdered peanut butter)
1t sugar
1 1/3t Vietnamese cinnamon
1t salt
1T agave nectar
1/4c canola oil (I used Smart Balance)
3/4c cold water, divided
cinnamon sugar and fine sea salt for topping

Preheat oven to 400F.

Mix together flour, PB2, sugar, cinnamon and salt. Add agave, oil and 3/8c water and mix. Continue to add water until you get a rough dry dough (I only used another 1/4c). Knead (I did this in the bowl) until the dough becomes a cohesive ball.

Divide dough in half. Roll out one half of dough in between two sheets of parchment paper as thin as possible. Cut dough into squares, rectangles, or whatever shape desired! Prick with a fork, then sprinkle on cinnamon sugar and a little bit of sea salt. Bake ~15min, turning halfway through. Roll out the other half while the first batch is cooking. Let cool before breaking apart (I don't know how necessary this is, some of mine were apart even before cooking!).


Ricotta Dips

I used part-skim to make these sweet accompaniments to my crackers, but they could easily enjoyed on their own! I eyeballed the amounts, but this is what I think went in...

For the chocolate variation: 1/2c ricotta, 1/2T unsweetened cocoa, and 1/2-1T agave nectar
For the honey-cardamom variation: 1/2c ricotta, 1/2-1T honey, 1/8t ground cardamom

37 comments:

Sharon said...

Oh wow, that is so cool! I think I need to jump on the PB2 bandwagon, especially since you can make crackers!

Maggie said...

Whoa, awesome. I haven't been eating my PB2 recently but I'll have to try this out (again, haha). I liked that recipe a lot.

lesley said...

What a great idea!! And they look so good, too!

Dawn said...

never heard of those. and never heard of pb powder! how cool! can we make pb croissants now? lol

Kerstin said...

Powdered peanut butter - how cool, I've never even heard of it before, where did you get it? I'm sure they were perfect with honey-cardamom ricotta!

Elra said...

You made your own crackers, how cool is that. I just don't have the patient to do it.
Great job, look wonderful, am sure taste delicious too.
Cheers,
elra

Amy said...

I had to read that you make your own crackers twice. Like, woah, that's impressive!

And they look so good, too!

ttfn300 said...

maggie- so glad you posted the recipe!!

dawn- umm, heck yeah! better jump on that one :)

kerstin- i bought mine online, there is also another brand called fitnutz.

elra- so easy, much easier than bread--don't let it deter you!

5 Star Foodie said...

Peanut butter crackers sound awesome - my daughter would especially love these!

Krista said...

Ooohhhh...those PB crackers sound good!!!

Erica said...

What a great idea! I have some PB2!! Maybe I will give this a whirl

Esi said...

I have yet to try this PB powder, but people seem to like it. Nice job with the crackers

Ricki said...

Powdered? Must be sort of like chickpea flour (since peanuts are a legume, after all. . . ). The crackers sound fabulous!

Balance, Joy and Delicias! said...

PB2 is so versatile... even to make crakers!!! you're so creative! :)

Meg said...

What FUN crackers! :)

Lauren said...

What a fantastic idea to make PB crackers! Yum.

Reeni♥ said...

They look so perfect and delicious! I like making smoothies with the PB2. I love the ricotta dips!

Sara said...

These look so good! I've made cheese crackers before, but never pb crackers, can't wait to try.

Heather said...

i'm impressed! i am terrible at making crackers. I have the better 'npeanut butter now that's delicious, but i've never tried PB2.

Joanne said...

I have never tried PB2 but I've heard it's good to bake with (less good for spreading). The ricotta dips look fabulous, those I will HAVE to try as my substitute for rice pudding (which I've been eating a lot of lately).

Heather McD (Heather Eats Almond Butter) said...

I would have never thought to make crackers with my PB2. Too bad I don't have any left. :( I love that stuff in recipes.

Enjoy the rest of your weekend!

Danielle said...

Oh my gosh, that sounds so delicious!

Elina said...

Yum! These look awesome. Where did you get the PB2?

Elina said...

Hehe, just saw you answer the same question above. Nevermind :)

Kevin said...

I have never had a pb cracker. They sound good though!

Maria said...

What a great snack!

Amy said...

Yum. What a fabulous idea!!

biz319 said...

Love the idea of these chips!

Nick said...

Awesome! That's the only problem I have with PB2 - while it's 85% lower in fat, it's also about 85% lower in peanut taste. Either way these sound delicious, I'm working on using PB2 in baking too, muffins are proving a bit difficult...

glidingcalm said...

those sound sooo tasty!

Bridget said...

PB Crackers!!! YUM!!! Everything looks awesome!! I want some of taht ricotta dip! What a great and unique thing to bring to a party...I'll have to remember that one:)

Steph (I am Bee) said...

those peanut butter crackers look delicious! and creative!

Jess said...

Wow, really good idea!

Emily said...

wow, those look awesome!
i love your dipping ideas, too.

Bridget said...

The WF's with the gelato is in Cambridge on River St! Right near Memorial drive...delish!

Cate O'Malley said...

They look so perfect ... and delicious!

Erin of Care to Eat said...

Shannon, that's another example of how bombin' you are with your crazy creations! You're a total scientist!

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