PB and J biscuits

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!
  • Pie Maker Savoury Muffins

    After a recent baking spree for night shift, I can now truly appreciate why people are going nuts over these pie makers!

    You’d be surprised at what people can create in such a short space of time with one of these (a real bargain considering they’re only $29 from Kmart). For some epic recipe ideas, definitely look up the Australian Kmart pie maker recipe group on Facebook!

    As part of my experimentation, I made an old recipe of mine, a cross between a muffin and a frittata – a fruffin if you will (because mufftata sounds a bit risky).

    I made two different flavours of these by changing the spice, otherwise the base recipe is the same!


     

    Ingredients (makes 12)

    Method

    1. Turn on the pie maker.
    2. Beat the eggs, then add the milk, flour, yogurt and spice mix and stir well to combine.
    3. Place spinach leaves at the base of the pie mould, then pour 1/8th cup of filling mixture on top. Place a small piece of cheese, then add another dollop of filling mixture to cover.
    4. Cook in the pie maker until golden brown (about 3-5 minutes). These will cook more evenly the more full the mould is.
    5. Store in an airtight container in the fridge if they don’t all get eaten!

    Breakfast berry oat protein bars

    A mouthful to say and a mouthful to eat! Another delicious creation on my never ending quest to keep my scrub pockets full of snacks….

    Ingredients (makes 8)

    • 1/2 cup flaxseed meal
    • 1/2 cup vanilla pea protein (I use Botanika Blends)
    • 1/2 cup quick oats
    • 1 and 1/2 cup almond milk
    • 1/4 cup cacao nibs
    • 2 tablespoon liquid coconut oil
    • 1/2 cup frozen berries
    • 2 eggs, beaten
    • 1 teaspoon baking powder

    Method

      Preheat the oven to 200*C. Line a slice tray with baking paper.
      Mix the dry ingredients together in a bowl until well combined.
      Add the wet ingredients and stir well.
      Add the frozen berries and mix through.
      Spoon and flatten the mixture into the slice tin, bake until set (about 30-40 minutes) and allow to cool before slicing into 8 pieces. Store wrapped in baking paper in the freezer or in an air tight container in the fridge.

    Pumpkin, banana and rhubarb loaf

    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).

    Lemon Coconut Blueberry Protein Mini Muffins

    The secret to these super moreish, dairy free, gluten friendly mini-muffins is the use of lemon infused olive oil instead of butter / coconut oil, which adds an amazing tang to the mix!

    Ingredients (makes 24) 

    • 1 cup coconut flour
    • 1/2 cup vanilla pea protein (I used vanilla pea pro by Protein Supplies Australia)
    • 2 tbsp lemon infused olive oil
    • 1 cup almond milk
    • 1 tbsp maple syrup
    • 1 tsp baking soda
    • 2 eggs
    • 1/2 cup blueberries (fresh or frozen)

     

    Method

    1. Preheat the oven to 180*C and line a 24 cup mini muffin tray with cases.
    2. Mix all of the ingredients together until well combined.
    3. Spoon ~ 1.5 tbsp mixture into each case and bake until firm (approximately 30-40 minutes). Store in an airtight container in the fridge or freezer.

    Honey Mustard Pumpkin Seeds

    Don’t throw out your unwanted pumpkin seeds – turn them into this tasty snack instead!

    Ingredients

    • 1/8 cup pumpkin seeds
    • 1 tsp mustard
    • 1 tsp honey

    Just multiply the recipe for bigger quantities, works a treat! I’ve also thrown in buckwheat groats and tigernuts to increase the volume before and they taste amazing. 

    Method

    1. Preheat the oven to 180*C and line a tray with baking paper.
    2. Toss the pumpkin seeds with the honey and mustard, then roast until golden – be vigilant as these can burn quickly, then only need 8-10 minutes max!

    Easy Lemon Beetroot Hummus

    I’m of Lebanese heritage on Mum’s side, so hummus is in my blood. Some would say there is too much blood in my hummus stream even. But as much as I love the traditional recipes, I also love to experiment – and this tangy pretty-in-pink version is a great example of how to make better-than-store-bought hummus without the fuss!

    Ingredients 

    • 1 x 400g can chickpeas (drained and rinsed)
    • 1 x 200g can beetroot (drained and rinsed)
    • 3 tbsp lemon infused olive oil (or you can use normal olive oil and add lemon zest to taste)
    • 2 tbsp unhulled tahini
    • pinch of sea salt to taste

     

     

    Method 

    1. Place the chickpeas, beetroot and tahini in the food processor and blend until starting to combine.
    2. While processing, slowly add the olive oil until the mixture is smooth and creamy, and add the sea salt to taste. Refrigerate before serving to allow the mixture to firm, then serve with your favourite crackers or vegetable sticks.

    Peanut Butter Protein Brownies

    Peanut butter, banana and chocolatey goodness with the added benefits of being high fibre, low in refined sugar AND high protein? These gloriously fudgy mouthfuls may just be the best brownies ever!

    Ingredients (makes 9-12 depending on how you cut them!) 

    • 1/2 cup coconut flour
    • 1/2 cup flaxseed meal (can substitute with LSA)
    • 1/2 cup cacao pea protein (I use hazelnut cacao pea protein by Botanika Blends)
    • 2 eggs
    • 2 tbs cacao (can substitute with cocoa powder, or carob for something sweeter)
    • 2 tbs coconut oil, melted
    • 1 tsp baking powder
    • 2 extra-ripe bananas
    • 3 tbsp natural peanut butter (i.e. no added oil, salt or sugar – I use crunchy PB by Mayvers)

    Note if you prefer yours sweeter, you can also add 2 tbs maple syrup or coconut sugar.

    Method

    1. Preheat the oven to 180*C and line a brownie tray with baking paper.
    2. In a bowl, mash the bananas, then add the eggs and oil and mix until well combined.
    3. Add the flour, flaxseed, pea protein, cacao and baking powder to the mix and again, stir everything until well combined.
    4. Pour the mixture into the brownie tray, then swirl the peanut butter on top (place blobs about 1/3rd of the tray apart from each other, then use a fork to swirl into the mixture).
    5. Bake until a sewer comes out clean (about 20-30 minutes). Allow to cool before cutting.

    For a bit of crunch, you can also add your favourite nuts or cacao nibs to the mix! 

    Muesli Banana Bites

    Banana bites, doo-doo doo-doo-doo. (It’s a Muppet joke, sorry).

    These tasty morsels are deliciously moreish, full of fibre and make for a satisfying snack that’s easy to hide in my scrub pocket!

    Ingredients (makes 12)

    • 2 large over-ripe bananas
    • 2 eggs
    • 1 cup milk or mylk (I used hazelnut coconut milk for something different!)
    • 1/2 cup flaxseed meal
    • 1 cup raw muesli
    • 1 tsp vanilla essence
    • 1 tsp baking powder
    • 1/2 cup coconut flour (can substitute with almond or hazelnut meal)
    • 2 tbsp melted cocoa butter (can substitute for Nuttalex or butter or coconut oil)

    Method

    1.  Preheat the oven to 200*C and grease or line a 12 cup capacity muffin tray.
    2. Mash the banana and mix with the eggs, milk and butter until combined.
    3. Mix the dry ingredients together, then add the wet ingredient mix and mix well.
    4. Pour into the muffin tray and bake until golden (15-20 minutes).
    5. Serve warm with natural peanut butter or a squirt of maple syrup!

    If you like them a little sweeter, try adding 2 tbsp maple syrup into the mix, or experiment by adding some chopped dates or raw dark chocolate – yum!