Guilt Free Peanut Recipes

Peanut butter supplies three macronutrients like carbohydrates, protein and fat along with many macro nutrients. A nourishing, high-protein food it offers a plethora of pivotal nutrients for overall wellness. Chef Kandal of Modi Naturalsshares some easy guilt free recipes with Hashtag.

1. Peanut Butter Brownie

Ingredients

225g crunchy peanut butter

200g dark chocolate, broken into pieces

280g soft light brown sugar

3 medium eggs

100g self-rising flour

Method

STEP 1

Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment. Gently melt the remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has about melted. Transfer the mix into a bowl to cool down slightly. Turn off the heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin.

Peanut butter is rich in protein, vitamin B, vitamin E, and magnesium

STEP 2

Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 20-25 mins until it has a crust, but the middle seems fudgy.

STEP 3

Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.

2. Peanut Butter Smoothie

Ingredients

200ml oat milk

1 banana, peeled and chopped

20g peanut butter

1 tbsp rolled oats

pinch of cinnamon

pinch of allspice

pinch of nutmeg (optional)

a small handful of ice cubes

Method

Whizz all the ingredients together in a blender (one suitable for crushing ice) until smooth. Pour into a tall glass and serve.

3. Peanut Butter Noodles

Ingredients

½ cup chicken broth

1½ tablespoons minced fresh ginger root

3 tablespoons soy sauce

3 tablespoons peanut butter

1½ tablespoons honey

2 tablespoons hot chilli paste (Optional)

3 cloves garlic, minced

8 ounces noodles

¼ cup chopped green onions

¼ cup chopped peanuts

Method

STEP 1

Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain the water.

Peanut butter benefits your heart, muscles, skin, and mental health

STEP 2

Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chilli paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

4. Peanut Butter Cake

Ingredients

   200g butter, softened, plus extra for greasing

   3 tbsp smooth peanut butter, plus 2 tbsp for the middle (or more if you like)

   4 large eggs

   200g golden caster sugar

   150g pot natural yoghurt

   200g self-rising flour

  For the filling and topping

   50g salted roasted peanuts

   1 tbsp icing sugar

   100g milk chocolate, chopped

   2 tbsp milk

   3 tbsp carnation caramel

 Method

 STEP 1

Butter 2 x 20cm non-stick sandwich tins and line them with circles of baking paper. Heat oven to   180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar, and yoghurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.

Vitamin B present in peanut butter promotes brain development in kids

STEP 2

Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn on a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on high for 1 min, then stir to melt. Leave to cool.

STEP 3

Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the carnation caramel and spread with a palette knife. Put the second sponge on top, while spreading the chocolate topping. Add the caramelised peanuts as toppings on the cake.