Category: snack

PB and J biscuits

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I saw the divine Reece Hignell and Jess Lemon (from Australia’s Masterchef ‘Back to Win’) share an epic 3 ingredient peanut butter biscuit recipe on Instagram.

So I thought, “let’s make it PB&J – but healthy?”

The original recipe is just 1 cup of sugar, 1 cup of peanut butter and 1 egg, mixed together into balls and flattened with a fork, baked at 170*C for 12 minutes.

I changed mine up a little and used:

  • Baked at 170*C for about 15 minutes, then drizzled with Noshu low sugar white chocolate chips and served with a dollop of Natvia low sugar raspberry spread – bliss!

    • Quarantine baking: spiced banana bread / muffins

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    When life hands you mushy overripe spotty bananas – put them to good use!

    This recipe has no added sugar due to the overripe bananas being naturally very sweet, but if you’d prefer something sweeter, add 1/2 cup of brown sugar as well. 

    Ingredients 

    • 3 very overripe mushy bananas (the more spotty the better)
    • 2 eggs
    • 1 + 1/2 cups almond milk
    • 1/4 cup extra virgin olive oil
    • 1 + 1/2 cups self raising flour
    • 1/4 cup vanilla protein powder
    • 1 tsp cinnamon
    • 1/2 tsp cardamom
    • 1/2 tsp ginger

    Method

    1. Preheat the oven to 180*C
    2. Mix the wet ingredients
    3. Add the dry ingredients
    4. Pour into loaf tin or muffin cases and bake until a skewer comes out clean (will take ~ 25 minutes for the muffins but about 45 minutes for the loaf; start checking with a skewer as soon as the top is browned).

    Pumpkin, banana and rhubarb loaf

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    This was an experiment I’ll admit, but it was a rather delicious one. This is a great way to use up any leftover roast / boiled pumpkin as well as old bananas. The rhubarb is entirely optional and was just what I had in the fridge!

    Ingredients 

    • 1/2 cup flaxseed meal, 1/2 cup buckwheat flour and  1/2 cup vanilla pea protein  –> BUT you can substitute ALL of this with 1.5 cups of plain flour of your choice + 1 tsp vanilla
    • 1 tsp baking soda
    • 2 over-ripe bananas (must be over-ripe for this to work!)
    • 100g roasted or boiled pumpkin
    • 2 eggs
    • 1 cup almond milk (or whatever milk takes your fancy)
    • 2 tbsp Nuttalex olive oil spread (or just use butter or coconut oil)
    • If using rhubarb – bake 4 stalks of rhubarb until soft, then mush with a fork until it forms a rough puree

    Method 

    1. Preheat the oven to 200*C and line a brownie tin with baking paper.
    2. Place the pumpkin, banana, milk, eggs and butter in the blender and blend until smooth.
    3. In a large mixing bowl, combine the flaxseed, buckwheat, protein powder and baking soda, then stir in the mixture from the blender until well combined.
    4. Pour into the baking dish and swirl in the rhubarb by placing small blobs on top and dragging through the mixture with a butter knife.
    5. Bake until firm and risen (about 25-30 minutes). Allow to cool, the cut into slices (I find it easier to cut into 9 chunks, and then cut these in half through the middle).