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Here's the powder out of the jar |
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Simply add water (less than the jar recommends for thicker PB, more to thin it)... |
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And there it is! Chocolate-peanut butter goodness. |
OH, and because several readers have asked questions about agave nectar, while I was taking pics in the kitchen I grabbed my bottle of light agave nectar to show you what I use:
(Note how this bottle is nearly gone!) This is how I sweeten tea and other small things. It's gluten free/vegan sweetener that is made naturally from a blue agave cactus plant. Twice as sweet as sugar!
I like the PB2 on whole wheat toast/bagels, not to mention as a dip for celery and even raw baby carrots. (PB and carrots isn't a typical pairing, I'll admit, but I find it darn tasty.) That and a cup of herbal tea with agave and I'm a happy snacker.
By the way, if you looked closely at the first photo, you'll see I paid a hefty $7 for that 6.5-oz jar of chocolate PB2, but I saw the plain variety on Amazon for $4.60. Here's a link: http://www.amazon.com/PB2-Powdered-Peanut-Butter-6-5/dp/B002GJ9JWS . OR here to get both plain and chocolate varieties for $9.85: http://www.amazon.com/Plantation-PB2-Powdered-Premium-Chocolate/dp/B0098WV8F2/ref=sr_1_3?s=grocery&ie=UTF8&qid=1362037713&sr=1-3&keywords=pb2
If you try it out, let me know how it goes!
J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people.
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