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Soybean Butter

June 29, 2016

With nut allergies on the rise, it’s often unfortunate to be without the classic treats like the beloved peanut butter. Yet here is an alternative that trumps even nutella. Soybean butter is smooth like peanut butter and can be melded into any number of flavors. 

 

With an undertone taste like roasted hazelnuts, the main ingredient pops spectacularly. Some of my favorites include: salted, cinnamon sugar, chocolate, banana, and maple brown sugar.

 

Not only is this a great alternative for people with nut allergies but it is still, and even more so, chalk full of protein, lower in calories and fat, and a greater source of fiber than regular old peanut butter!

Regardless of dietary restrictions, and dietary intakes, give it a try because you won’t be disappointed.

 

 

Soybean Butter

“Smooth and light like peanut butter, but complex like toasted hazelnuts.”

 

Prep Time: 8 hours                                   Total Time: 9 hours 30 minutes                                  Servings: 16 tablespoons     

 

 

Ingredients 

 

Salted

  • 1 cup soybeans

  • 3 tablespoons canola oil

  • 1/4 teaspoon salt

  • 3 tablespoons water

 

Cinnamon Sugar

  1. 1 cup soybeans

  2. 4 tablespoons oil

  3. 1/4 teaspoons salt

  4. 1 tablespoon granulated sugar

  5. 2 tablespoons ground cinnamon

  6. 6 1/2 tablespoons water

Chocolate

  • 1 cup soybeans

  • 3 tablespoons oil

  • 2 tablespoons salt

  • 2 tablespoons cocoa powder

  • 3 tablespoons water

 

Banana

  • 1 cup soybeans

  • 6 tablespoons canola oil

  • 1/4 teaspoons salt

  • 1/2 banana

  • 1 tablespoon granulated sugar

  • 2 1/2 tablespoons water

 

Maple Brown Sugar

  • 1 cup soybeans

  • 6 tablespoons canola oil

  • 1/4 teaspoon salt

  • 1 tablespoon brown sugar

  • 2 tablespoons maple syrup

  • 3 1/2 tablespoons water

 

Directions

  1. Cover dry soybeans with 3 inches of water and soak for 8 hours.

  2. Drain soybeans and dry completely.

  3. Dry roast at 425° Fahrenheit for 30-50 minutes. Check every 10 minutes and shift beans.

  4. Cool to room temperature.

  5. Using a food processor, grind soybeans into a powder. Add oil, then add the remaining ingredients.  If the butter sticks to the sides of the food processor and does not continue to grind, add additional water to continue the process until it no longer sticks to the sides.

  6. Grind for an additional 10 minutes until completely smooth.

  7. Adjust seasonings.

 

Notes

  *Use the above directions to make peanut butter and almond butter!

 

Nutrition Information                                    %Daily Value       

  Serving Size: 1 Serving                                                                                                         *Based on a 2000 calorie diet 

Calories: 68                                         Added Sugars: 0g               Vitamin A                                                             0%

Total Fat:                                                                              5g              Vitamin B6                                                           5%

    Saturated Fat:                                                                 1g               Vitamin B12                                                        0%

Cholesterol:                                                                   12mg               Vitamin C                                                             0%

Sodium:                                                                            37mg                Vitamin D                                                           0%

Potassium:                                                                    134mg                Iron                                                                       17%

Total Carbohydrates:                                                       3g               Calcium                                                                3%

    Dietary Fiber:                                                                2g               Riboflavin                                                             6%

Protein:                                                                             4g                Folate                                                                   4%

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