Bursting with good fats and packed with protein, it’s no wonder that peanut butter is classed as a superfood by many. Here we’ve included recipe ideas for breakfast, lunch, dinner and snacks, although we’re not suggesting you eat peanut butter with every meal! We simply want to give you as many options as possible, so why not pick one or two to try? You won’t be disappointed.
Banana and peanut butter smoothie
- 1 tbsp. peanut butter
- 1 scoop of vanilla protein powder
- 1 frozen banana, sliced
- 4 ice cubes
- 230ml milk
Add all the ingredients to a blender and let it do its magic. A refreshing, tasty smoothie to start the day, what could be better?
Peanut Butter Granola
- 2 tbsp. peanut butter
- 2 tbsp. honey
- ¼ tsp. vanilla extract
- ¼ tsp. cinnamon
- 1 cup of rolled oats
Step 1: Preheat your oven to 160C/140C Fan/Gas 3. Cover a baking tray with parchment paper.
Step 2: Put the peanut butter and honey in a bowl and microwave for 20 seconds.
Step 3: Stir in the vanilla extract and cinnamon before adding the rolled oats.
Step 4: Make sure everything is well mixed before spooning out the mixture onto the parchment paper.
Step 5: Bake for 7 minutes before leaving to cool.
Step 6: Enjoy the granola with milk or use as a topping for yoghurt.
Lunch and dinner ideas
Meat-free chicken wraps with peanut sauce
- 250g smooth peanut butter
- 400ml tin coconut milk
- 600g diced meat –free chicken
- 150ml soy sauce
- 7 tbsp. clear honey
- 4 tsp. ground cinnamon
- 3 tsp. ground cumin
- 2 crushed garlic cloves
- 2 flour tortilla wraps
Step 1: Add the chicken, soy sauce, honey (5 tbsp.), cinnamon, cumin and garlic to a mixing bowl. Stir until everything is well mixed before covering the bowl in cling film and leaving it to marinate in the fridge for at least 3 hours.
Step 2: To make the sauce, place the peanut butter, coconut milk and honey (2 tbsp.) in a saucepan and gently simmer.
Step 3: Cook the chicken in a large frying pan before serving with the tortilla wraps and a bowl of the peanut sauce on the side.
Peanut and pepper soup
- 125g smooth peanut butter
- 1 medium onion, diced
- 1 large red bell pepper, chopped
- 3 minced garlic cloves
- 200g chopped tomatoes
- 4 cups of vegetable broth or soup
- ¼ cup of uncooked white rice
- 1 pinch of pepper
- 1 pinch of crushed red pepper
Step 1: Cook the onion, bell pepper and garlic in a large saucepan for five minutes.
Step 2: Add the chopped tomatoes, pepper, crushed red pepper and vegetable broth. Allow to simmer for 15 mins before adding the rice.
Step 3: Stir everything well before simmering for a further 30 minutes.
Step 4: Mix in the peanut butter and simmer for a final five minutes.
Step 5: Serve with crusty bread on the side.
Dessert and snack ideas
Peanut butter cookies
- 16 tbsp. plain flour
- 4 tbsp. caster sugar
- 4 tbsp. crunchy peanut butter
- 2 egg yolks
- 100g butter, softened
Step 1: Preheat your oven to 180C/160C Fan/Gas 4 and line a baking tray with parchment paper.
Step 2: Mix the peanut butter, flour, sugar, butter and egg yolks together in a mixing bowl.
Step 3: Take the dough and roll into small balls before placing on the baking tray. Make sure you leave a gap around each ball as they’ll expand as they cook.
Step 4: Bake for ten minutes before allowing to cool.
Peanut butter slices
- 300g crunchy peanut butter
- 1 tsp. vanilla extract
- 150g butter
- 200g milk chocolate
- 250g hobnob biscuits
- 200g light brown soft sugar
Step 1: Line your tin with parchment paper, making sure that it overlaps at the edges.
Step 2: Melt the chocolate in your microwave and leave to one side.
Step 3: Using a food processor, blend the hobnob biscuits and sugar together.
Step 3: Melt the butter in a pan before adding the biscuit and sugar crumbs. Add the peanut butter and vanilla extract.
Step 4: Mix well before spooning the mixture into the tin until it’s tightly packed. Pour over the chocolate until the whole mixture is covered.
Step 5: Place in your fridge for an hour to set.
Step 6: Lift out of the tin and slice into pieces 2cm thick. Serve.
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