This is a great recipe for those who enjoy their peanut butter but know it's not wise to use it every day, or for those who use their Friendly Fats using other food items. Also note that this is C2, whereas peanut butter using peanuts only, is C3.
1 cup dry garbanzo beans, soaked overnight and drained
2 cups reserved cooking liquid from beans
2 Tbsp cornstarch
1 Tbsp vanilla extract
1/2 tsp almond extract
2 tsp cinnamon
6 packages sugar substitute (12 tsp sugar substitute; or equivalent to 4 Tbsp sugar)
Put garbanzo beans in a container and soak overnight, making sure the water covers the beans to about 2"-3" higher than the beans. Cover to soak overnight.
In a large pot, cover beans with water 3" higher than beans and bring to a boil. Cook for 10 minutes.
Reduce heat and cover.
Simmer 1 to 1 1/2 hours until the beans are almost tender.
Reserve 2 cups cooking liquid and set aside.
Drain the beans well.
Preheat oven to 350.
Spread the beans on a nonstick baking pan or a pan that has been lined with parchment paper.
Bake for 55-70 minutes until dry, browned, and toasted, stirring occasionally.
Grind toasted beans in a food processor/blender.
In a medium saucepan, combine cornstarch, vanilla, almond extract, and cinnamon. Mix in reserved cooking liquid.
Heat and stir until thickened.
Add ground beans and sugar substitute.
Store in an airtight container in your refrigerator.
This makes 3 cups or 24 servings. Each serving is 32 calories, 1.7 grams protein, 0.4g fat, 5.9g carbs.