OMG! Well what can I say, if you love Peanut Butter like me these are delicious. They are also very light and cut up into small squares they are only about 70 calories per square, so in my book that’s a guilt free treat with my cup of coffee.
We always have a little treat on a Sunday, it’s something to look forward to while we relax and chill after our working week. Peanut butter is a good source of protein, fiber, folate, phosphorus, potassium & magnesium. And yes, peanut butter does have fat, but the fat is monounsaturated, which is more cholesterol-friendly.
I first saw this recipe from a Diabetic Website https://diabeticgourmet.com/ when my mum was a Diabetic, unfortunately I never got round to making them for her. This recipe I change a little to suit our sweet tastes….lol!
Makes 16 small squares
120g Caster Sugar (Splenda if diabetic)
40g Light Brown Sugar
100ml skimmed or semi skimmed milk
60g Peanut Butter
1 tsp vanilla extract
120g Self Raising Flour
90g Rolled Oats
1/2 tsp baking powder
120g Chocolate Chips
1. Beat the butter, caster Sugar and brown sugar until well combined.
2. Stir in milk, peanut butter, egg and vanilla until blended. Gradually mix in combined flour, oats, baking powder and salt until blended. Stir in chocolate chips.
3. Spread mixture evenly into a 9 x 9-inch baking pan covered with greaseproof paper. Bake in preheated 170 deg oven for 25 minutes or until a knife inserted near center comes out clean. Leave to cool on wire rack. Cut into squares.
4. Store in airtight container at room temperature, will be best for up to 3 days.
As the Covid19 Lockdown is slowly and gently easing, we are now allowed to travel to the mountains again. We have longed to get back outdoors and into the picturesque landscape we call home. The Scottish Mountains are my headspace, a place where I grow, think, be at peace, laugh and get fitter…lol! To read more about the Scottish Munros, Corbetts, Grahams etc, head over to my travel post https://theweecaledoniancook.com/2020/07/08/a-list-of-scotlands-mountains/.
Anyway, back to food, my first passion. To walk or climb the Scottish Mountains you need energy firstly (then waterproofs…lol), so I made these to pack and take with us for a wee boost when needed. Great for a pre workout snack too & also Gluten Free.
Makes about 16
For the Balls:-
4 heaped tbsp of Crunchy Peanut Butter (good quality, I use Whole Earth)
200g chopped mixed nuts & raisins (I used a food processor to chop finely)
2 tbsp Icing sugar
Dark or Milk Chocolate, 1 tbsp Butter – Melted together
Oh Yum, this dish I found on the Whole Earths website, I just love their Peanut Butter especially the crunchy one….yum! My curiosity got the better of me because I wouldn’t have thought to put sweet potato and peanut butter together but wow, this was so tasty.
I also used my automatic setting on my Hotpoint Class 9 oven, the Potato Gratin setting. This was great as I didn’t need to worry about what temperature or oven function to set for a perfect bake the oven worked it all out for me.
This made 4 small servings (2 bakes in a 19cm x 30cm baking dish)
3 large Sweet Potatoes
2 tsp Crushed Chillies (or 2 chopped chillies)
100g Spinach – Chopped
300g Creme Friache
3 tbsp Peanut Butter, Crunchy
2 tsp dried coriander leaves
Salt & Pepper to taste
If not using automatic programmes, preheat oven on fan to about 200 deg then finish off under the grill to crisp and brown.
Peel & Slice the sweet potatoes to about 1/2 cm thick and place in a bowl, add the chopped spinach, coriander, chillies, salt & pepper.
Mix the creme friache and peanut butter together until smooth ad combined then pour into the sweet potatoes and mix until potatoes are coated.
Spray a baking dish with spray oil and then layer the sweet potato in the dish making two rows.
Cover with Tin foil and bake for about 30 minutes, remove the tin foil and continue to bake for the further 30 minutes or until sweet potatoes are softened and slightly browned.
Today was a day of using up leftovers and I had bananas that were crying out to be used. This little recipe is so easy to make and delicious too, you can store for 2-3 days in an airtight container or freeze if you are making a large batch. Gluten Free too.
A great healthier option too with the oats having 4 grams of fiber & 6 grams of protein. In addition to fiber, oats are rich in magnesium, zinc and iron. The bananas which are loaded with fiber, potassium, vitamin B6, vitamin C, and various antioxidants. The Peanut Butter is a good source of magnesium too.
A great grab & go breakfast option or simply a little snack in between meals.
200g Scottish Oats
60g Peanut Butter
2 small bananas, mashed
3 tbsp Maple Syrup
1/2 tsp cinnamon
1/4 tsp salt
1 tsp baking powder
1 tsp vanilla extract
3 Dark Chocolate squares, chopped (or you can used choc chips)
Preheat your oven on fan to 175 deg and grease a muffin tin.
Put ALL ingredients into a bowl or mixer bowl and combine together.
Pour into muffin tin, filling approx 3/4 way.
Bake for about 25 minutes or until a knife comes out clean and muffins are set.
Remove and allow to cool for a few minutes. If freezing allow to cool completely.
So delicious! If you love peanut butter, you will love this.
With my new Hotpoint oven came a Steam pot so I’ve been trying to experiment with steam cooking, not only is it more nutritious but also so much more healthier. First, since food is cooked by direct contact between steam as well as the movement of the hot vapor through the food, no fat is needed to conduct the heat. This makes steaming a lower-calorie, low fat cooking method. Food stays moist, too, since it is being bathed in water vapor. Also, since water soluble nutrients (namely Vitamins C and B) don’t leach out into vapor, steaming preserves up to 50% more nutrients than other moist heat cooking methods.
Just because steaming is a healthy way to cook doesn’t mean it has to be bland. There are many ways of adding extra flavor to steamed food during the cooking process. You can bring extra flavor to your food by adding all sorts of complementary herbs and spices to your cooking liquid. Further up the flavor by substituting stock, fruit juice or wine for water. The additional flavors will permeate the food as the steam cooks them.
2 Chicken Breasts
1 tsp garlic granules or 1 garlic clove
40g whole peanuts
1 tsp salt & pepper
350ml chicken stock
1 tbsp peanut butter
1 tsp peanut oil
Slice the Leek, using a bit with the green on
Peel and slice the shallots
Shell and peel peanuts (if not predone), blitz in a blender until fine
Cut the chicken into small pieces and season
Add chicken, leek, shallots, garlic and seasoning to the peanuts in blender and blitz together.
With your hands roll into meatballs and place on a greased baking tray, then refrigerate for about 1 hour.
Pour the chicken stock into the steam pot and then place the meatballs onto the grid and place in pot, cover with lid. Set steam time to 10 minutes.
2 minutes before ready place the spinach in the pot also.
When ready remove the chicken stock from the pot and place in a pan on hob. Reduce by half and then emulsify 1 tbsp peanut butter and 1 tsp peanut oil until sauce thickens. (about 1-2 minutes)
Serve meatballs on the bed a spinach and pour sauce over. Yummy!
Another one of my must makes this year is Satay Sauce, and yay…I’ve done it! So simple and healthier than shop bought versions. I went for a mild version tonight, but I also think that adding a little chilli or tobasco could work just as good if you wanted a little kick to it.
Makes enough for 2 portions of stir fry.
3 tbsp Peanut butter – I used Whole Earth Crunchy as I like the bit of crunch, but you can use smooth and any brand you wish.
2 tbsp Soy sauce
1 tbsp Light Brown sugar
1 tsp garlic powder
1 tsp sesame oil
1 tsp peanut oil
2 tbsp lime juice
Put everything in a microwave jug with 2 tbsp water and microwave for 1 minute. Stir and add to your stir fry.
This is so moreish and so healthy, you can have as your morning shake, lunch shake, snack shake, pre or post workout shake…….oh yes this is good anytime of the day….so yummy! At only 200 calories its even better!
Makes 2 shakes
2 bananas – preferably frozen
4 tbsp of peanut butter – chunky
2 tbsp cocoa powder
pinch sea salt
Simply put everything into a blender and wiz up until smooth. Divide into glasses.
Oh WOW…..oh WOW…..oh WOW! That’s all I can say about this………super tasty! My boyfriend said to me I could go a snickers bar…..so off I went into my creating area (my kitchen) and looking around my cupboards I had all the ingredients to mimic the flavours, so off I went and made an absolute master piece….so moreish!
100 g Dark Chocolate 70% Cocoa (I used Lindt, which is the best….in my opinion)
1 medium egg
1 medium egg yolk
40g light brown sugar
20g Self Raising Flour
2 tbps Peanut Butter
Cocoa powder for sprinkling
Icing Sugar to decorate
Pre-heat oven to 200 deg.
Melt chocolate and butter in a pan gently and combine.
In a separate bowl whisk egg, egg yolk and sugar together until fluffy and combine together.
Then add in the chocolate mix to the egg mix and combine together
Fold in the flour to the mix.
Butter your ramekins all round then sprinkle the cocoa powder all over so it sticks to the inside of the ramekins.
Pour in half of the cake mixture into each ramekin
Place 1 tablespoon of smooth peanut butter into each ramekin
Pour the remaining cake mix on top of peanut butter
Bake for about 11-12 mins in centre of oven.
Remove from oven and gently remove from ramekin, it should come out easily, Sprinkle some Icing sugar over top and serve with some vanilla ice cream…….oh so Yummy!
Valentines Day was slowly arriving and I wanted to treat my other half with something different but something I know he would enjoy…his favourite flavours for desserts are peanut butter, chocolate and toffee, so I decided to make some cheesecakes combining all the flavours. It was absolutely delicious!
Makes 12 Mini Cheesecakes
180g Cream cheese
100ml double cream
1 tablespoon of peanut butter smooth
60g Icing Sugar
1 tsp vanilla essence
13 Digestive Biscuits
50ml butter melted
Toffee Sauce of your choice – loads of squeezes
12 chocolate buttons or shapes of your choice
Melt butter in a pan
Put digestive biscuits into a food processor and blitz, add in melted butter and mix
Put some muffin cases into a muffin tin and scoop digestive mix about 2 tbsp into cases and press down.
Refrigerate for about 20-30 mins
Meanwhile mix cream cheese, peanut butter and icing sugar together
In a separate bowl mix double cream and vanilla until you get soft peaks
Fold in cream cheese and cream mix together
Spoon mixture into muffin cases and top with toffee sauce and a chocolate button.