BetterBody Foods: PB Fit, Peanut Butter Powder and PB Chocolate Powder #Review Panettone Pound Cake #Tryazon

I have looked at powdered peanut butter but never actually purchased it. I sort of walked around it and wondered how it was when it reconstituted, how it baked when used in recipes, to even how it was when sprinkled over my morning breakfasts.  I even imagined mixing the powder with peanut butter, creating a grilled PB Nutty &J sandwich that would make everyone stand in lines to get their fix.  The BetterBody Foods PB fit is a brand that I saw was preferred mostly and touted as being the “must try” when it came to venturing into Peanut Butter powders.

Powdered Peanut Butter is not just one of those products that is made just so you can see if you can be done! It has it’s applications because I myself sometimes wish I could up the “peanut flavor” without having to add more nuts or even the butter itself. Formulations have doomed me when I cooked recipes or was experimenting and added too much peanut butter that created an unpleasant texture. From too much oil to even producing bake goods that baked up more like a crunchy paste than a bread or a cookie dough. Thankfully, our dog saves us when my PB creations have failed.

The BetterBody Foods PB fit is also a different product all together than what comes out of a jar and no butter knife required. You can easily add flavor and not sacrifice texture. You also have health benefits that come in to play that I had overlooked. The BetterBody Foods company powder offers:

  • A Gluten Free Peanut Butter Powder
  • Lower in Fats, which depending on the variety you buy that can be from 75% to 85% lower
  • 1/3 less calories per serving compared to standard peanut butter
  • Good source of protein and also fiber
  • The Peanut Butter powder is also natural with no artificial ingredients, dyes, or preservatives.
  • Simply Peanuts, Salt and Sugar made from non-GMO ingredients

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Okay, this Peanut Butter is a different nut all together in my book. It’s a cleaner and a more intense tasting peanut, so I opted to make a recipe and using the PB Fit powder because of the lower fat content but not lowered peanut tasting! With the holidays approaching, almond cakes and pound cakes are some of my favorite baked goods. They just go with anything from the seasonal fruits and berries, to just plain with a dollop of whipped cream or a warm sauce. I figured since I was being adventurous, why not make an Panettone Pound Cake and use a combination of products that are nut based.

Let’s Begin….

  • 7 ounces of Almond Paste (grated)
  • 2 sticks of Unsalted Butter (softened)
  • 3/4 cups of White Sugar
  • 4 Eggs (room temperature)
  • 1 drop of Lemon
  • 2 drops of Almond Extract
  • 1 tablespoon of Vanilla extract
  • 1/2 teaspoon of Kosher Salt
  • 1 teaspoon of Baking Soda
  • 4 tablespoons of PB Fit Powder (you can use plain or even the chocolate variety.  You can also divide the batch to make a marble cake by using both varieties)
  • 1 cup of Cake Flour
  • 1 cup of All Purpose Flour
  • 1/4 cup of Hazelnut Flour (ground hazelnuts)
  • Zest of one Orange (any variety you desire)
  • 1/2 cup of Milk (room temperature)
  • Optional 1/2 a cup to a cup of nuts like Pistachios to even mini chocolate chips.  You can even add candied fruits, dry fruits (imagine figs) and crystallized ginger in lower amounts.  You can also add slivered almonds on top when 1/4 baked through, and then make sure to cover (with foil) to avoid burning when they have toasted.

Set oven to warm at 325 degrees

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I start by grating 7 ounces of Almond Paste and added it to the butter and white sugar. Blend until creamy.  Add eggs to the butter mixture and blend again until smooth and combined.

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In a separate bowl, add zest of the orange to your dry ingredients (flours, Salt, PB Fit Powder, and Baking Soda) whisk, and set aside.

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Add extracts.  You then grab your dry ingredients bowl and in shifts add some of the dry ingredients and then some of the milk until all ingredients are combined.  Do not over mix, as this produces a dry cake.  You can then fold in the optional ingredients if desired.

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I use a large pound cake pan, but you can even use a cake pan and make two layers with the cake batter.  No rules here because I can imagine making a custard/pudding that would be divine with this cake.  You bake the cake for 60 minutes and if it starts to brown too much on top, cover with foil.  At the 1 hour mark, raise the temperature to 350 degrees and bake until done.  Cool for 5 minutes and then flip the cake on to a wire rack to cool an additional 1 to 2 hours before slicing.

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This cake is like a Panettone in flavor but with a heavier texture to resemble a pound cake, which has a crumb that can withstand more than the airiness you get from a Panettone batter.  You bake it slow to allow the flavors to build, the butter to brown, and to yield a moist pound cake.  Enjoy!

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Verdict:

So, it’s a product with the name PB fit and I made cake (I know)!  Well, I’m a girl that thinks even fit focused products can create magic with what is seen as naughty.  They talk about clean eating, well I think that applies to baking too.  Alienating a product because it carries the word “fit” would just be silly and the BetterBody food company is about making products better for the consumer, and I always say when you use top quality ingredients, you can never go wrong and this cake proves it!  It’s a little of naughty and nice to go with the holiday season.  The holidays are about experiencing flavors from pumpkin to dark chocolates, and peanut butter is no longer seen as just the “poor man’s nut”.  Many companies make exceptional peanut butters that are even considered gourmet creations.  BetterBody Foods, allows the consumer to take a known product that is just not like any peanut butter I ever tasted.  There is that cleaner taste that is more intense and closer to the nut’s true flavor because of the simple process they use that equates to just less processing in the first place!  I can make the powder into a butter by adding water, so don’t think your sandwiches are in jeopardy.  I can’t wait to make a peanut butter cookie because this is the product I have been waiting for!  On Halloween, I added the PB Fit Chocolate powder to crispy rice (cereal) treats and they were different and gone before the evening was over.  It was one of those moments where I was about to add peanut butter and thought I already add mini chocolate chips to the top of the treats when they are cooling, so why not add the powder to the marshmallow and butter mix.  It took just 4 tablespoons to create a flavor that made my treats vanish, and any cook and baker loves that!

Connect with BetterBody Foods and get your PB Fit fix at:

I received the above product(s) free of charge from PB Fit and Tryazon.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

No Kneading Required- Almost Whole Wheat Rustic Bread, great for fillings #Recipe

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This is a simple and super easy baked bread that uses part All-Purpose flour and part White Whole Wheat flour. It’s a blend that goes perfectly with fruit and even soft cheese with fruit based spreads. No kneading required and the bread lasts about 5 days in the fridge. I literally just pull the ounces I need and bake fresh bread when needed. It makes it look like I worked really hard in the kitchen!  This is the base recipe and you can make it go savory or sweet by what decide to fill it with.  You can also just have it as is and it goes great with ham!

Let’s Begin…..

  • 2 1/4 cups of All-Purpose Flour
  • 1 cup of White Whole Wheat Flour
  • 3/4 tablespoon of Kosher Salt
  • 1/2 tablespoon of Yeast (Active-Dry)
  • 1 1/2 cups of warm Water (105 to 110 degrees)

Simply add the flours in a bowl, the salt and yeast. Whisk until blended and then add the water.

With a wooden spoon or one that has the “umph” to withstand a few strokes, mix until blended. I usually do it for 1 to 2 minutes and if the dough seems too dry, add a teaspoon of water until you get a sticky consistency.

 

Then simply cover lightly and allow the dough to proof for 2 hours.

I recommend a overnight rest in the fridge for better taste and it allows the bread flavor to mature nicely and hydrate properly. The next day just take out what you need. I pull out about 5 1/2 ounces to make a small sized loaf that is good for 2 people, plus leftovers. Allow the dough to rest for 10 to 15 minutes and then make your creations! Allow the shaped loaf to rest and proof for about 20 to 30 minutes and then comes the baking. Brush the loaf with warm water and sometimes I even add a touch of Maple Syrup to mine to even olive oil if I am making a savory loaf. Brush the loaf and then slash (2 or 3 should do). Then bake at 450 degrees until done. Mine takes about 20 minutes.  Allow the loaf to cool before cutting.  I allow 30 minutes unless a “squirrel” attacks my bread because he could not wait.  The squirrel is usually also called a husband 🙂

 

 

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Blueberry Maple Rustic Bread-

  • 9 ounces of Almost Whole Wheat Rustic Dough recipe above
  • 1/8 cup of dried Blueberries (I use no sugar ones- Bob’s Red Mill)
  • Drizzle of Maple Syrup
  • Warm Water with a touch of Maple Syrup for “wetting” the loaf before baking
  • Dusting of Turbinado Sugar

 

Simply hydrate your berries and some people use warm water,

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others like to add flavor by warming some juice and allowing the blueberries to hydrate in that. I went for water because I could not decide what juice to use and since it was late at night, my brain was starting to turn off. I bloom the berries for about 15 to 20 minutes. I then grabbed about 9 ounces of dough from the fridge and let it rest for about 10 to 15 minutes.  Slowly begin to shape, sort of flattening and pulling softly until I get the desired shape and length.

Then simply drain the blueberries and drizzle the maple syrup. I then rolled, leaving the flap side down.  You then just make sure the end (tips) are the shape you desire.  I went with a pointy look.

I got crafty and pulled some dough out to give it a scroll design on top but you don’t have to :).  Let the loaf relax (proof) for 20 minutes. Time lapses and I brush the loaf with the water and touch of maple syrup. Gave it a few slashes, sprinkled with Turbinado sugar and in it goes to be baked.  I baked the loaf for 20 minutes at 450 degrees and then allowed it to cool on the rack. I had a late night baking session but come morning, we were enjoying fresh baked blueberry maple slices and it was divine!  You control the sugar and sweeteners and get creative!  Make a patriotic themed loaf by adding cranberries and even chocolate or nuts.  Enjoy!

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