Peanut butter is one of my favourite things in the world. They don’t really do it here in Italy. You can find it but it is over priced and normally some over-sugared American style. I like mine with one ingredient: peanuts. So when I was in London recently I picked up a big tub. Sadly it is almost finished, but I am luckily heading back in April.
Peanut butter has a sort of nostalgic comfort, perhaps that is its biggest draw. It works well with so many ingredients and as both sweet and savoury, although I do lean towards the former.
Here are some of my favourite ways to consume this wonder:
As the primary ingredient in my go to cookies that I make for a quick birthday present or take along to a party.
1 cup peanut butter, 1 cup sugar, 1 egg. Mix together and form into small balls. Use a fork to press down and bake for 6-8 minutes. Bam!
As a speedy and easy pancake topping. Especially with limited access to sliced brown bread and no toaster. If you want to make it a bit more interesting how about this peanut butter mousse and banana.
The perfect addition to a smoothie. My favourite is 1 small banana, a tablespoon of peanut butter and a milk of your choice. It feels like dessert. In fact I sometimes have it as dessert.
A great snack on apple.
How do you like your peanut butter?
Well I had to make use of my charity shop find from a few months ago.
I wanted to find a healthier sugar cookie recipe so that I could use a cookie cutter and thought these would do. Based on a recipe from the Moonblush Baker I paired it down to something pretty ‘simple’ in flavour. Peanut buttery but still with a bit of healthy tasting-ness. I still used some butter but think you could take it out totally and use coconut oil instead.
- 240g spelt flour
- 80g smooth peanut butter
- 30g butter
- 30g coconut oil
- 40g icing sugar
- 1 flax seed “egg”
- 1 tsp vanilla extract
- Combine the flour, sugar, oil, butter and peanut butter in a food processor until it looks like bread crumbs
- Add the flax egg and vanilla extract
- Start pulling the dough together and form it into two discs
- Wrap in clingfilm and put in the freezer for half an hour or fridge for two hours
- Roll out the dough (with a bottle if you don’t have a rolling pin) to a thin even layer
- Cut out the dough with a cookie cutter (it’s okay if you don’t have a bunny)
- Place the cookies on greased and papered tray and put in the fridge for another 30 minutes
- Preheat oven to 180°
- Bake cookies for 10-12 minutes and let cool
Have a lovely Easter weekend!
I made these peanut butter cookies for ‘bloggers by the sea‘ but have to admit they don’t travel too well and though they still tasted good ended up a bit squished and not so attractive.
I am really into raw “baking” of late. The recipes are generally gluten free and always vegan, never have added sugar and always feel like a rather virtuous sweet snack.
If you have other raw recipes you have tried let me know what is good.
Last Sunday we had lunch at Giant Robot in Clerkenwell which serves brunch until 5pm on a weekend (my kind of place). The decor is 50s Italian American diner, kind of dark and smokey minus the smoke where people come to read the Sunday paper and have some good food.
We both had a veggie breakfast which was a generous portion (served on a platter plate!) that came with a delicious hashbrown. Their fresh juice was great and I loved that they served their table water with cucumber and lemon. We are planning to head back for dessert at some point this week because there is a peanut butter and chocolate torta that has my name on it.
It would definitely be a regular if we lived in the area.
Gotta love pinterest. I found this recipe for vegan brownies and just had to have a try. I think mine rose a bit too much so didn’t have the density that I am a fan of in a brownie. They were rather yummy though – the middle had the fudginess. Next time I will reduce the vinegar a bit.
I made some changes so for ease here is my ingredient list
- 2 ¼ cup spelt flour
- 1 cup sugar
- 1 cup cocoa powder
- ¼ cup coconut oil
- 2 tsp baking powder
- 1 tsp salt
- 40g vegan chocolate bar, chopped
- ½ cup chopped walnuts (could have done with more though)
- 1 medium banana, whizzed
- ¼ cup apple sauce (because I didn’t have enough banana)
- 2 cups oat milk
- 3 tsp white wine vinegar
- 1 tbsp lemon juice
Method: mix wet, mix dry, combine, pour into greased tray and bake. Mine was in a small tray so had to cook for about 45 minutes at 180°C, but just cook until a toothpick comes out clean.
Makes lots of brownie!
So what do you do when you have a glut of brownie? Make a delicious vegan milkshake of course.
For one generous serving I whizzed up one small banana, 1 tbsp peanut butter, chocolate oat milk (to desired consistency), one brownie chopped up and stirred in.
Perfect for a simple Sunday night treat. I think this would make an awesome ice-cream combo too. And I could have it for breakfast too right? It is practically a combination of breakfast items, no?
I am now over half way through Vegan June and must say I haven’t struggled at all. It has had the benefit/agony that when going out for tea I can’t ‘treat’ myself to cake. I still don’t think I would be permanently vegan but I can definitely keep my dairy consumption low once the month is done. I certainly think the vegan baking will continue as I like the challenge.
p.s. I love that British summer means I could take the pictures of my milkshake at about 8pm at night.