Tag Archives: peanut

Chewy Peanut Butter Granola Bars recipe

Chewy Peanut Butter Granola Bars recipe

A heart-healthy, low-sugar snack that you and your kids will love!

Ingredients

– 2 cups rolled oats

– 1/2 cup peanut butter

– 1/2 cup brown sugar

– 1/4 teaspoon sea salt

– 1/2 cup dried sweetened cranberries

– 1/2 cup chopped walnuts

– 2 Tablespoons sunflower seeds

– 1/2 cup unsweetened almond milk

– 2 teaspoons water

– 2 rice cakes (plain)

DRY MIXTURE

– Pre-heat oven to 350 degrees Fahrenheit

– On a baking sheet, spread 2 cups of old fashioned rolled oats

– Place in oven and bake at 350 degrees Fahrenheit for 7 minutes

– Carefully remove from oven and stir

– Put back in oven and bake for another 7 minutes

– Carefully remove from oven and set aside

– In a smaller baking pan, pour 1/2 cup of chopped walnuts and bake at 350 degrees Fahrenheit for 5 minutes

– Carefully remove from oven and set aside to cool

– In a large mixing bowl, combine cooled oats, cooled walnuts, 1/4 teaspoon sea salt and mix well

– Next, add 2 Tablespoons sunflower seeds, 1/2 cup dried cranberries and mix well.  Set aside

WET MIXTURE

– In a small saucepan, add 1 teaspoon water, then  1/2 cup peanut butter and 1/2 cup brown sugar.

– Turn heat on low and keep stirring** until peanut butter begins to soften up (about 2 minutes)

– Next add 1 more teaspoon water and turn on medium high, stirring constantly**for about 1-2 minutes.

– Take off heat and add 1/4 cup of unsweetened almond milk and stir mixture until well blended

– Add wet mixture to dry oat mixture and stir with spatula or wooden spoon until well combined

– Next add crumbled rice cakes and stir to combine

– Add remaining 1/4 cup of unsweetened almond milk and mix well

– Line an 8 x 8 dish with foil and spray with non-stick cooking spray

– Pour mixture into dish and using a spatula or your hands spread mixture and press down firmly ensuring mixture is spread evenly in dish.  Guide hands or spatula along the edges to ensure there are no high and low areas

– Cover dish with foil and refrigerate for at least 2 1/2 hours

– Remove from refrigerator

– Carefully remove foil with granola unto a cutting board

– Cut across in half

– Take the first half and cut lengthways into four strips.  Then cut across making small rectangles or squares

– Repeat the steps with the second half

– Serve and enjoy

* Important – Keep stirring as directed to ensure peanut butter does not burn!

STORAGE TIPS

– Lightly spray the inside of an airtight container with cooking spray

– Place granola squares in single file but not too close together

– If container is not large enough to hold all the squares in a single layer then get a sheet of foil and spray both sides lightly with cooking spray

– Place foil over the first layer of bars, then line more bars in a single layer on top of the sheet of foil.  Cover tightly and refrigerate

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Rich Creamy Peanut Butter and Ginger Ice-cream – Vegan

vegan ice-cream - Peanut butter and Ginger

Here’s another one of my Vegan ice-cream recipes that you can make without an ice-cream maker, food processor or blender.

For my Rich Creamy Peanut Butter and Ginger Ice-cream recipe, you’ll need:

 

Ingredients

250ml of cream alternative

2 pinches of salt

5 Tablespoons peanut butter

2 Tablespoons Agave Syrup

1 packet dried Ginger Tea (sweetened/sugar added)

METHOD

– In a microwaveable bowl add 5 Tablespoons peanut butter and heat for 30 seconds**.  Peanut butter should be warm (not hot) and slightly runny.

– In a medium sized bowl add 250 ml of cream alternative, 2 pinches of salt, softened peanut butter, 2 Tablespoons Agave Syrup, and 1 packet dried Ginger Tea

– Using a wire whisk, whisk together for 1 to 3 minutes

– Pour into airtight container

– Cover container tightly with plastic wrap before putting on container lid

– Freeze overnight

** As microwaves and wattages vary, please make proper adjustments with regard to the timing as the wattage on my microwave is 1300w.