Peanut Butter Blondies

Looking back over some of my older posts I'm sensing a peanut butter trend.  I can't help it, I love peanut butter!  I think I eat way too much of it, but I suppose there are worse things to be stuck on.  ;-)  I borrowed a dessert book from my sister again, the same book that inspired my Banana Chocolate Walnut Cookies, and knew I had to try these.  

This is that 'stick to the roof of your mouth' type of gooey dessert that's very rich and fudge-like.  You'll definitely want to wash these down with a tall glass of something cold (preferably some type of milk).   

I adapted this recipe from Vegan Cookies Invade your Cookie Jar.   My substitutions made this dessert refined sugar and oil free.  I was also able to reduce the amount of overall sugar by 1/4 cup.

Peanut Butter Blondies

(yields 12 blondies)

Ingredients

*3/4 cup peanut butter

1/4 cup unsweetened apple sauce

3/4 cup Organic, Grade B maple syrup

1/4 cup non-dairy milk

2 teaspoons vanilla extract

1 cup white whole wheat flour (all purpose should work too)

1/2 tsp salt

1/2 tsp baking powder

1/3 cup peanuts

*I use the type of creamy peanut butter with oil separation,  the kind you have to stir, made with no hydrogenated oils, just peanuts.

Directions:

Preheat oven to 350.  Lightly grease an 8x8 inch baking dish (I used coconut oil to grease).

In a mixing bowl, stir to combine peanut butter, applesauce and maple syrup.  Stir in the non-dairy milk and vanilla.

Add flour, salt and baking powder.  Combine to form a thick dough (it won't be too thick or too thin).  

Transfer dough to baking dish and spread evenly.   Add the peanuts on top and lightly press into place. 

Bake for 22 to 25 minutes (mine took the full 25); the blondie edges should be just barely darkened.  The top will appear soft but that is okay.   Remove from oven and cool completely before slicing.

I thought these were really good, I just wasn't crazy about the peanuts on top.  I use raw, unsalted peanuts so maybe that's why.  I ended up picking them off and eating my blondie without them.   If you decide to make these without them it won't effect the outcome!

Enjoy!  :-)

Peanut Butter & "Jelly" Energy Bars

I used to eat lots of energy bars or "protein bars" several years back.  I thought they were good for me then.  Of course it wasn't my fault since they were marketed that way, right? ;-)  I wish I had known then what I know now.  Story of my life!  It took me a while to figure out the connection between consuming those bars and a seriously sick stomach.  I guess I thought it was just a coincidence.  When I started my journey on eliminating additives from my diet, I couldn't believe just how many chemicals and processed ingredients I discovered were in those supposed health bars.  We've come a long way since then and there are healthier options now (my inspiration for these bars is the ever popular Larabar), but in my opinion, there is nothing quite like making your own.  It's fun and rewarding, and it saves money too!  

These bars are a snap to make and taste eerily similar to PB&J!  The healthful ingredients in these will provide you with lots of energy, protein, dietary fiber, mono-unsaturated fatty acids that help lower cholesterol, and impressive amounts of nutrients, vitamins and minerals. Grab one of these in between meals to keep your energy going, or munch on one when your sweet tooth hits.  Enjoy them any which way you choose!

PB&J Energy Bars

(yields about 10 bars)

Ingredients

2 cups fresh dates, pits removed

1 cup peanuts

1/2 cup dried cranberries

2 tbsp peanut butter

Directions:

Place first three ingredients in food processor and blend until combined.  A thick dough ball will begin to form.  Add peanut butter and pulse to combine.  

Line an 8x8 inch glass baking dish with parchment paper. Place dough ball into baking dish and press down on the dough mixture until flat and evenly distributed. Place in refrigerator for up to one hour to harden up a bit.

Remove hardened mixture from baking dish and place on a flat surface (it should maintain the shape of the baking dish).  Cut into bars, or whatever shape you desire.  Store in fridge. 

If you enjoyed these, you might like my post on Vanilla Almond Date balls.

You can make these in many flavors.  If anyone has any requests, please feel free to let me know.  I'm always up for the challenge!  :-)

Peanut Butter Banana Bread

I recently came across this recipe while searching for bread recipes. Not quite the bread I originally had in mind to make, but my uncontrollable urge to satisfy my sweet tooth got the best of me. The title alone was enough to convince me to give it a try.  Imagine my excitement when I read the list of ingredients and realized it also contained chocolate chips! :-) I could already imagine just how good this was going to taste.

The original recipe contains refined sugar, which of course I wanted to replace.  I used maple syrup instead and was able to reduce the amount of overall sugar by 1/4 cup.  This is also oil free!

This recipe is adapted from Eggless Cooking:

Peanut Butter Banana Bread

Ingredients

1/2 cup rice milk

1 tsp apple cider vinegar

1 1/4 cup organic pastry flour 

1 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1 cup mashed banana (2 medium bananas)

1/3 cup peanut butter

1/2 cup maple syrup

1 tsp vanilla

1/2 cup chocolate chips

Directions:
Preheat oven to 350 and lightly grease an 8x4 inch loaf pan.  


In a small bowl, mix rice milk and cider vinegar and set aside so the mixture can curdle (about 5 minutes).


In a large bowl, combine flour, baking powder, baking soda and salt.


In a separate bowl, combine mashed banana, peanut butter, maple syrup, curdled milk mixture and vanilla.


Add wet ingredients to dry ingredients and mix until combined.   Stir in the chocolate chips.


Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean when inserted into the center.    Place on wire rack and cool for 15 minutes.

There was no one flavor that overpowered the bread, it was a nice blend of peanut butter, banana and chocolate.  It came out super moist and delicious!  My sister said, and I quote, "My favorite part was the chocolate chips!".  I couldn't have said it better myself! :-)  I actually made this about a week ago and she was wondering why I hadn't posted the recipe yet.  Well, here it is! 

My cat Sam was watching the whole process from his new favorite spot.  I wonder what he's thinking?

I bet he's thinking "that smells good!"


Meow! =^..^=