6 NUTTY RECIPES FOR 2019

During the course of 2018, my obsession with peanut butter just kept on growing. I used to only put a dollop in my protein shakes or spread it on a slice of toast but recently I’ve been getting more adventurous – putting it in everything from cookies to satay sauce – all with the help of my trusty PBfit powder.  From time to time I even find myself looking at recipes and saying ‘you know what, I think adding a little tbsp of PBfit would really take that recipe to the next level’ – to which Ant normally replies ‘you think you’re Paul Hollywood don’t you’.

Another reason why I’m slightly obsessed with PBfit is that it’s a godsend when it comes to traveling. You can take it through in your hand luggage if you’re not checking a bag in and if you are, you won’t have to worry about it smashing and spilling all over your clothes (believe me, I’ve been there – nobody wants to be that girl frantically scrubbing peanut butter out of her bikini).

As I sit here with my usual PBfit craving, thinking what am I going to eat next, it feels like the perfect time to take stock and pick out a couple of my favourite recipes using PBfit from 2018.  So here goes!

Banana Bread

Prep

  • Preheat oven to 180 degrees (fan)
  • Grease up a loaf tin

Ingredients

  • 4 ripe bananas
  • ½ cup light brown sugar/ coconut sugar
  • ¼ cup coconut oil
  • 2 tsp vanilla extract
  • ¼ cup oat milk
  • 2 tbsp PBfit
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 1/2 cups plain flour

Method

  1. In a mixing bowl mash up the bananas (set a few banana slices aside for the top of the loaf)
  2. Stir in the sugar, coconut oil, vanilla extract and oat milk
  3. Add the PBfit and cinnamon and stir again
  4. Sieve and fold in the flour and baking soda
  5. Pour the batter into the greased loaf tin and top with sliced banana
  6. Bake for around 35 minutes
  7. Then remove from the oven, cover with foil and bake for a further 10-15 minutes
  8. You will know it’s ready if it’s springy to touch and doesn’t wobble too much in the middle
  9. Remove the loaf from the oven but keep it in the tin to cool for a further 10-15 minutes
  10. Transfer the loaf to a wire rack
  11. Slice and serve with some fresh berries and agave

PBfit Beet Brownies

Prep

  • Preheat oven to 160 degrees (fan)
  • Line and grease a baking tin

Ingredients

  • 2 small beets
  • 2tbsp chocolate PBfit
  • ¼ cup cocoa powder
  • 1 cup ground oats
  • 3 flax eggs
  • ½ cup oney
  • ¼ cup melted coconut oil
  • 1 tsp baking powder
  • 1 tsp vanilla extract

Method

  1. Whizz together the beets, chocolate PBfit, cocoa powder,  ground oats, flax eggs, honey, melted coconut oil, baking powder & vanilla extract until a smooth batter forms
  2. Pour the batter into the greased baking tin & drizzle on some more peanut butter
  3. Drag a knife through the batter to make a marble effect
  4. Place the tin on the middle shelf and bake for around 30-45 minutes
  5. You’ll know they are ready when they are springy to touch
  6. Allow them to cool in the tin for a further 20-30 minutes
  7. Then slice, remove and devour

PBfit Sweet Oats

Ingredients

  • ½ cup oats
  • 2 tbsp of PBfit
  • 1 cup oat milk
  • 1 mashed banana
  • Cinnamon
  • Chia seeds

Method

  1.  Add the oats, PBfit, oat milk, banana and chia seeds to a pan
  2.  Stir continually and allow to cook through until it reaches your preferred consistency
  3.  Swirl through some agave
  4.  Top with cinnamon, blueberries, granola and some whipped up PBfit

PBfit Hot Chocolate

Ingredients

  • 4 heaped tsp cocoa powder
  • 1 tbs PBfit
  • 1 tsp coconut sugar/ maple syrup
  • 1/2 tsp of cinnamon powder
  • Oat/almond milk (enough to fill mug)
  • Topped with whipped coconut cream, sprinkle of cinnamon and a couple of vegan mallows

Method

  1. Add the cocoa powder, PFfit, coconut sugar, cinnamon & a splash of oat/almond milk to mug and mix well until a paste has formed
  2. Heat in the microwave for about 30 seconds
  3. Pour in the rest of milk, stirring continually whilst pouring  
  4. Microwave again until completely combined & your desired temperature is reached  
  5. Top with whipped coconut cream, sprinkle of cinnamon & a couple of vegan mallows

PBfit Satay Sauce

Ingredients

  • 1 tbsp oil
  • 1 small onion
  • 2 cloves of crushed garlic
  • 3 tsp brown sugar
  • 2 tbsp dark soy sauce
  • ½ tsp chilli flakes
  • 2 or 3 tbsp of PBfit
  • 1 can of coconut milk

Method

  1. Heat the oil in frying pan
  2. Chop the onion, crush the garlic and add to the pan. Fry until the onion is soft and browning
  3. Add the sugar and stir until caramelised
  4. Add the dark soy, chilli flakes and PBfit and stir
  5. Add the coconut milk a little bit at a time until your desired consistency is reached
  6. Serve immediately
  7. Can be stored in an airtight container in the fridge and re-heated

PBfit Morning Shake

Ingredients:

  • 175ml of oat milk or other milk alternative
  • 2 tbs PBfit
  • 1 frozen banana
  • ½ cup of frozen raspberries
  • Squirt of lime
  • 1 tbsp chia Seeds
  • ¼ tsp turmeric
  • Coconut flakes
  • Handful of ice cubes

Method:

  1. Add the oat milk, PB fit powder, frozen banana, frozen raspberries, squirt of lime, chia seeds, turmeric, coconut flakes and ice cubes to a food processor and blend until the shake is smooth
  2. Pour the shake into your glass of choice and voila!!

Let me know if you try them out!

I hope you enjoy them as much as I do,

Zanna xx

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