The other day while wandering through pinterest I came across these peanut butter clusters. I thought they would be a great substitute for the marshmallow cereal bar things I used to have as a child but can’t eat anymore because of the presence of cow. However this recipe called for a CUP OF CORN SYRUP! I have never had this stuff but can in no way imagine it is good for you.
So I changed it slightly. They are still high in calories (about 190 if you make 21) but are still really sweet. I used agave nectar and fruit sugar instead which I halved in quantity which made this a little more ‘solid’ looking but still tasty. I imagine you could use any cereal you wanted really.
- 150 ml / 1/2 cup agave nectar
- 75g / 1/2 cup fruit sugar
- 250 g / 1 1/2 cups peanut butter
- 3 cups cereal (I used half rice crispies and half crisp spelt flakes)
- Put agave nectar and sugar in a pot on the stove at medium high heat and warm until just bubbling.
- Add peanut butter and mix until combined
- Add cereal and stir
- Make little balls and pat flat (careful as it might still be hot)
- Lay on grease paper on pan and put in the fridge to cool
For me the weekends are all about breakfast. Pancakes mostly. I thought I would share these if you too were thinking of having pancakes this weekend. These are two vegan varieties which I have tried recently and will likely be regular features on my Sunday. Both make two large thick pancakes. The banana variety is fluffier but they are both yummy.
Banana and Peanut Butter Pancake
(Inspired by How Sweet it Is)
- 2/3 cups spelt flour
- 1 mashed banana
- 1 heaped tbsp smooth peanut butter
- 1/2 tsp baking soda
- 1 tsp agave nectar
- 1/3 cup oat milk
Combine all ingredients. Put a little bit of oil in the pan and heat. Remove pan from heat and spread half the mixture into the pan. Put back on the heat and then wait until it bubbles and then flip. Leave for a few minutes. Plate and serve with favourite topping. I imagine this would taste amazing with nutella/chocolate sauce.
Apple and oats pancakes
- 2/3 cup spelt flour
- 1/3 cup jumbo oats
- 1/2 tsp baking soda
- about 4 spoons apple sauce (enough to bring it together)
Method as above. Great with berries on top and a smidge of agave nectar.
So one night tv and computer free turned into three. Wednesday went rather well although I didn’t actually get onto any crafting tasks but instead worked on my life list by making these amazing flourless peanut butter cookies (except I used half a cup of sugar instead of a whole cup of sugar).
Let me explain why “making the best peanut butter cookies” is on my life list. Firstly, I love peanut butter. I buy it by the kilogram tub. I love how it sticks to the top of your mouth. I love how it elevates standard white supermarket bread to a new level. I love how it serves as the perfect companion with bananas – be it on toast, a smoothie or whatever other way you can think of combining them. Secondly, I love cookies. I don’t think that needs any further explanation.
Anyway, these ones may be hard to beat because they were absolutely delicious – just the right amount of crumble, moist, unadulteredly peanut-buttery and super easy to make.
Thursday and Friday I ended up going out with friends so apologies for the lack of posting. I saw Flashdance the musical which was a good laugh and met with some friends that I am conspiring with to start a commune in Italy … ah a girl can dream (I’ll explain why Italy is the destination of choice another time).
So after a rather uninspiring day at the office and some sneaky browsing on food blogs during the day I decided to do some baking when I got home. One of my favourite combinations is banana and peanut butter – on toast, in a smoothie and now in a muffin.
I adapted this recipe from eat me, delicious and it is absolutely yummy and not too bad for you either, with only about 200 calories a muffin.
- 1 1/2 cups flour (1/2 cup wholewheat and 1 cup wholegrain spelt)
- 1 cup large oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp coconut oil
- 1/2 cup dark brown sugar
- 2 medium eggs
- 2 medium bananas (mashed)
- 1/2 cup natural peanut butter
- 1 cup low fat plain yoghurt
- Preheat oven to 180*C and lightly grease a 12-cup muffin tin and line with muffin cases
- In a large bowl mix together the flour, oats, baking powder, baking soda and salt
- In a smaller bowl whisk together the oil, sugar, eggs, banana, peanut butter and yoghurt until well combined
- Pour the wet mixture into the dry mixture and stir until combined
- Divide batter evenly into muffin tray and bake for about 20 minutes (until browned and a toothpick comes out clean)
- Let cool (slightly) and pop into mouth
In an attempt to be healthy I am going to freeze some and take them out as a nice treat.
Next I am going to try these flourless peanut butter cookies (without the chocolate). Though possibly on a weekend so I can make use of the morning light when taking photos.