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Currently showing posts tagged peanut butter

  • Peanut Buttery Sandwich Cookies

    If you are a peanut butter fan like me, you should definitely double this recipe and make an extra batch. If you’re not a peanut butter fan you should absolutely make these with almond, cashew, or sunflower seed butter instead. Really buttery and not-too-sweet, these are full of healthy fats and protein from the nuts, important omega 3s from the flax meal, and body soothing benefits from the coconut oil. They are 100% vegan, no eggs or dairy here, and gluten-free if you use gluten free flour and oats (which I did-but you don't have to). You can use any nut butter to make these, and add in other additions (like chocolate chips, nuts, seeds, etc) as you see fit. Very nice breakfast on the go or after school (or pre/post workout) snack.


    Peanut Buttery Sandwich Cookies

    Makes 7 Sandwiches or 14 cookies

    Prep: 10 minutes Cook: 12-15 minutes

    Ingredients:

    1/2 cup coconut oil
    1/3 cup creamy peanut butter + 1/2 cup for filling
    1/3 cup brown sugar
    2.5 Tbsp vanilla extract
    2 Tbsp flax meal
    1/4 cup water
    1/2 tsp salt
    1/2 tsp baking soda
    1/2 tsp cinnamon
    3 Tbsp rolled oats
    1 cup all purpose flour (gluten-free or wheat)


    1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.

    2.  In a medium bowl combine coconut oil, 1/3 cup peanut butter, and brown sugar and cream together using a fork.

    3. Add vanilla extract, flax meal, and water and mix well to combine.

    4. Add salt, baking soda, cinnamon, oats, and flour and stir well to incorporate.

    5. Roll into golf ball sized balls and place on parchment paper. Gently flatten with the palm of your hand. Leave a few inches between each one.

    6. Bake for 12-15 minutes until turning golden and lightly crisped on bottoms.

    7. Remove from oven and let cool thoroughly, 10-15 minutes, before filling. Once cool, gently coat the bottom of one cookie with a tablespoon or so of peanut butter and spread with a butter knife. Attach second cookie and gently press to adhere. Enjoy!

  • Garlic Broccoli with Coco-Peanut Sauce

    This simple sauce of peanuts and coconut milk is draped over tender garlic broccoli creating a perfect union of savory flavors. It's one of those dishes that comes together so quickly, you may feel unsure you included all the ingredients. But worry not, it really is that easy. Perfect by itself over a bowl of verdant broccoli, or add a bowl of steamy brown rice, or toss it with a mound of chewy rice noodles for a filling meal. Add in more sauteed veggies to up the ante, thinly sliced mushrooms, onions, peas, asparagus, you name it. Give it a try, really tasty and satisfying!


    Garlic Broccoli with Coco-Peanut Sauce

    3 heads broccoli, chopped into florets and small stems

    2-3 cloves garlic, chopped

    1 Tbsp olive oil

    Coco-Peanut Sauce

    1 cup canned coconut milk

    2.5 Tbsp creamy peanut butter

    1/2 tsp sea salt

    1 tsp brown sugar

    1 tsp rice vinegar

    1/2 tsp turmeric

    1 pinch cayenne pepper


    1. In a skillet saute garlic in olive oil on medium-low heat for 30 seconds until fragrant. Add broccoli and turn heat to med-high. Saute for 3-5 minutes until broccoli is bright green and browning in some spots.

    2. Prepare your sauce. To a small saucepan, add all sauce ingredients. Whisk together over medium low heat until combined, thick, and bubbly.

    3. Spoon generously over broccoli; and rice if desired. If serving with rice noodles, toss to combine.

    Enjoy!