As it turns out I'm in the process of developing an article about peanut flour.
For starters, you might go to Protein Plus (www.proteinplusflour.com) for both information and recipes. They do put out a small booklet of recipes too, which you can get from them.
Peanut flours comes in two "strengths," based on how much oil has been removed. The grades are 28% and 12%, which refers to the percentage of remaining oil. They are also graded based on color, which is the result of how long the peanuts were roasted. The darker the color the more of a roasted (almost smoke-like) flavor the flour will have.
In my experience so far, that roasted flavor increases when you cook with it. So, for instance, the 12% dark has a perfect aroma as flour, but can become too deep when made into a final product.
Virtually all peanut flour is high in protein; 12% runs about 50%, 28% a little lower at 40%. Carbohydrate counts can also be high, with 12% running about 30% and 28% coming in at 16%.
Peanut flour should be stored in a cool, dry location.
I'm not familiar with Trader Joe's product. But, in general, it's best for cooks to eschew the 28%, at least until gaining some familiarity with the product. It's too oily and too strongly flavored for most applications. And it's a good idea, also, to use the peanut flour mixed with other flours until you develop a feel for it's flavor and attributes.
For t, I make a Peanut Panelle by subbing half the chickpea flour with 12# peanut flour. Cut into rings and fried they make a great base for things like pulled pork.
Our own Suvir Saran has an award-winning recipe for Peanut Parmesan Spiced Chicken that you might want to look up on his blog.
Hope this helps.
