Posts tagged with peanut butter

I love my local bulk store. I can spend an embarrassing amount of time perusing the aisles, taking little baggies of this and that; it’s a great way to try out new spices, grains, flours etc in small quantities until you decide they’re not for you, or that you love them! In which case you can come back and fill your boots for a price that’s usually way better than at the grocery store. You guys know I am a shameless bargain hunter!

The hazard of shopping like this though, is that my very deep kitchen cupboards make it easy to unintentionally  hoard odds-and-ends baggies of nuts, seeds, and other baking supplies. I’ve had a pile building up for a couple of months now, it was time for these misfits to have their turn in my belly.

These little treats take zero time to whip up and have a fluffy yet hearty vibe. They’re completely sans grain, so eat your heart out GF and Paleo folks! Super yummy with tea in the evenings, or even as a pre-workout energy boost!

Trail Mix Cookies

Yield: 12

Ingredients

  • 1/2 cup + 1 tbsp almond flour
  • 1/4 cup sesame seeds
  • 1/4 cup walnuts
  • 1/4 cup pumpkin seeds
  • 1/4 cup dried cranberries
  • 1/2 tsp cinnamon
  • pinch sea salt (omit if using salted nut butter)
  • 1/4 cup natural nut butter, softened (I used PB)
  • 1/4 cup pure maple syrup
  • 1 egg, lightly beaten

Preheat oven to 350F and line a baking sheet with parchment paper, or foil. If you have neither, be sure to grease your sheet well.

If you are making almond flour out of raw, whole almonds, toss about 3/4 cup into a food processor and let them process on high until they become flour-like in texture. Do not go too long, or you will end up with almond butter! Measure out a generous 1/2 cup of the flour, or about 1/2 cup +1 tbsp.

Mix together the rest of the dry ingredients with almond flour in one bowl. Combine PB, maple syrup, and beaten egg in another bowl until mixed then add to dry ingredients until totally combined.

Drop rounded tablespoonfuls on the lined baking sheet and bake for 9-11 minutes, until just starting to get golden. Be careful not to overcook!

Allow to cool and store in an airtight container.

 

Happy weekend, everyone!

Mine is shaping up to be a doozy! I’m loading my car up with some beautiful lady friends and heading to the country. My friend, host-extraordinare Kelly Bingham, owns the beautiful  The Tidal Life B&B and BING’s eatery in rural Maitland, Nova Scotia. He and his partner Steven have invited us up for a night of food, wine, and well, that’s where the ‘sharing’ part stops. Last time we went to Maitland, we ate and drank ourselves senseless and  at 3 AM and the kitchen dance party was still going strong. Needless to say, it is impossible not to have a freaking fantastic time when Kelly and Steven are the ones hosting. Love yas.

In anticipation of being off the grid for the next little while, I wanted to make sure everyone has the chance to check out this recipe. It is PERFECT for weekend mornings, when you’ve got some leisure time to make breakfast.

Being a hopeless devotee to breakfast oatmeal, I like to switch it up, you know, to spice things up a little. If it’s one thing that drives me bonkers, it’s people claiming that oatmeal is boring. It is a blank slate of breakfast awesomeness!

Bananas are almost always part of the oatmeal picture in my kitchen, because they add sweetness and texture. If you’re not a banana lover, applesauce is a great substitution for bananas in this, and many other recipes. This recipe takes all of my favourite week-day breakfast flavours and bakes them in the oven, making it seem so much more indulgent and special. This is easily doubled, tripled for a crowd, just be mindful of the dish size, as it does puff up a little with baking.

I gobbled this up this morning with a few scrambled egg whites on the side, and was well-fuelled through to lunch. A clean, filling breakfast that tastes like dessert? Hubba hubba.

PB and Banana Breakfast Bake

Yield: 2

Ingredients

  • 1/2 cup quick oats
  • 1 tbsp flax seed
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • pinch salt
  • 1 large banana
  • 1/3 cup + 1 tbsp milk (I use vanilla almond breeze)
  • 1/2 tsp vanilla
  • 1 tbsp peanut butter

Preheat oven to 375 F. Mix dry ingredients together in a bowl, set aside. Mash banana, add milk, vanilla, peanut butter, and mix until combined. Add wet ingredients to dry, then divide the batter into two ramekins. Bake for about 25-30 minutes, until golden brown and crusty on top!

Enjoy with a drizzle of peanut butter and a few extra slices of banana.

Nutrition Facts
Calories  236
% Daily Value*
Total Fat  8.0g   12%
Saturated Fat  1.4g  7%
Cholesterol  0mg  0%
Sodium  70mg  3%
Total Carbohydrates  36.9g  12%
Dietary Fiber  6.1g  25%
Sugars  9.4g
Protein   7.1g