Who said peanut butter is only for sandwiches? This versatile and affordable cabinet attachment can be used in many ways. If you’re into peanut butter, you’ll love these creative recipes!
1. Peanut Butter Bhajis
The classic onion bhaji is reimagined with a nutty twist in this crunchy, salty sensation.
Serves 4
INGREDIENTS:
- 5 medium-sized carrots, peeled and grated
- 50 g of flour
- 2 large spoons of crunchy peanut butter
- 2 teaspoons cumin
- 1 teaspoon of sea salt
- 50 ml mineral water
- A little vegetable oil for frying
INSTRUCTIONS:
- Peel and grate the carrots and pat dry with paper.
- Mix all the other ingredients together in a bowl and mix the carrot into the mixture.
- Set aside for 15 minutes to allow the carrot to absorb the mixture.
- Add a splash of oil to the pan – just enough to cover the bottom – and heat to medium temperature.
- Drop the mixture into the pan, using one tablespoon for each bhaji, and cook for 4-5 minutes on each side.
- When they are crispy and golden brown, remove them from the pan, drain the excess oil on paper towels and serve with sea salt and mango chutney.
2. Hot chili-chocolate-nut sauce (for ice cream)
When your dessert needs a little boost, add a splash of this sensational sauce to kick things up a notch.
Serves 2
INGREDIENTS:
- 1 cup powdered sugar
- 4 tablespoons of unsweetened cocoa powder
- 1 teaspoon of cornmeal / cornstarch
- 1 teaspoon dried chili flakes
- 2 tablespoons dairy-free butter
- ¾ cup non-dairy milk
- 1 teaspoon of vanilla extract
- 1 dipped tablespoon of peanut butter
INSTRUCTIONS:
- Sift the powdered sugar and cocoa into a bowl and mix in the cornmeal and chili flakes.
- Melt the butter in a saucepan and then stir in the non-dairy milk. Add the vanilla extract and then stir in the peanut butter.
- Add the dry ingredients to the wet ingredients and mix well.
- Bring to a boil and immediately remove from heat.
- Pour over the vanilla ice cream and sprinkle with chopped nuts.
3. Peanut butter and coffee pancakes
These fluffy stacks have the boldness of coffee and the comfort of peanut butter. It’s the perfect balance to start your day off right.
Makes 4
INGREDIENTS:
- 1 cup flour
- 2 tablespoons of sugar
- 1 tablespoon of baking powder
- ½ tsp salt
- 1 cup non-dairy milk
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of vanilla extract
- 1 dipped tablespoon of peanut butter
- 4 tablespoons of strong coffee
- A little vegetable oil
- Syrup for serving – maple, golden, agave
INSTRUCTIONS:
- Mix flour, sugar, baking powder and salt in a bowl.
- In a separate bowl or jug, combine non-dairy milk, apple cider vinegar, vanilla essence, peanut butter and coffee. Mix well.
- Add the liquid mixture to the dry mixture and beat until smooth. Let the dough rest for 5 minutes.
- Heat a small amount of oil (just enough to cover the pan) over medium heat.
- When it’s hot, pour a quarter of the batter into the pan. When the surface starts to bubble (about 2 minutes), flip the pancake and fry until golden brown.
- Sprinkle with powdered sugar and serve with your choice of syrup, fruit or dairy-free vanilla ice cream.
4. Peanut Butter Mocktail
Sip pure bliss with this non-alcoholic peanut butter martini – dessert in a glass!
per glass
INGREDIENTS:
- 1 fluid ounce of a non-alcoholic alcoholic beverage
- 1.5 oz non-alcoholic rum
- 3 tablespoons of non-dairy vanilla ice cream
- 2 tablespoons smooth (not oily) peanut butter
INSTRUCTIONS:
1. Mix all the ingredients until smooth and pour into a cocktail glass. Garnish with desiccated coconut.
5. Peanut Butter Cheesecake
When you want to make a delicious dessert, this tasty Peanut Butter Cheesecake can be made with just a few cupboard staples. Every forkful will leave you wanting more!
Serving 8
INGREDIENTS:
- 250 g of finely ground oat biscuits, crushed
- 100 g dairy-free butter, melted
- 100 g cream of coconut
- 400 g of silken tofu
- 125 g of peanut butter
- 4 tablespoons of agave syrup
- 4 tablespoons of sugar
- ½ tsp vanilla extract
- a pinch of salt
- Serve with desiccated coconut
INSTRUCTIONS:
- Combine the cookie crumbs and melted butter well and then press the mixture into the bottom of the pan or cake tin. Put in the fridge to cool.
- Gently melt the coconut cream by placing it in a heatproof bowl over a pan of simmering water. Do not let the bowl touch the water. Set aside.
- Drain as much liquid as possible from the tofu. (You can squeeze it through a kitchen towel.)
- Place coconut cream, tofu, peanut butter, agave syrup, sugar, vanilla extract and salt in a blender. Toast it until well combined.
- Take the base out of the fridge and spread the frosting evenly with a spatula. Then put it back in the fridge for 4-6 hours or until it has set.
- Garnish with desiccated coconut.
The perfect pie for your personality
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