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!
  • 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! 

    Choc Peanut Banana Swiss Roll

    I make no apologies, this is a completely indulgent, over the top version of a recipe I found in a Gourmet Traveler magazine. There is nothing remotely healthy about it, aside from the fact it does wonders for the soul!

    Swiss roll cake

    • 4 eggs, separated
    • 80g cocoa powder
    • 2tbsp plain flour
    • 100g caster sugar
    • 2 tbsp almond milk
    • 50g dark chocolate
    • 50ml cream

    Creme patissiere

    • 4 egg yolks
    • 2 tsp cornflour
    • 50g caster sugar
    • 1 cup almond milk
    • 1 tsp vanilla extract

    Filling

    • 1 large overripe banana, mashed
    • 1/2 cup crunchy peanut butter
    • 1/4 cup cacao nibs

    Method

    1. Preheat oven to 180*C.
    2. Beat 4 egg yolks and sugar until pale and creamy, then stir in flour and cocoa.
    3. Melt the chocolate, mix with the cream and almond milk, then fold into the egg yolk mixture.
    4. Whisk 4 egg whites until soft peaks form, then slowly fold into chocolate egg yolk mixture.
    5. Spread onto baking tray and smooth the edges, and bake for 12 minutes. Once baked through, wrap the cake around a rolling pin and place in the freezer to cool for 15 minutes.
    6. To make the creme patissiere, mix the 4 egg yolks with cornflour, sugar and vanilla until combined. Heat the milk until just bubbling in a saucepan over medium heat, then add to the egg yolk mixture and whisk quickly. Return the entire mixture to the stove and continue to whisk quickly until mixture thickens, then immediately remove from heat and place in the fridge to cool.
    7. Unroll the cake. Spread with PB and banana, topped with cacao nibs and creme patissiere, then roll back into a log shape. Top with extra cocoa powder before serving.

    Choc Peanut Tarts

    One fantastic way to save on calories without sacrificing taste is to use baked wonton wrappers instead of pastry. They are deliciously light but crunchy, and can be filled with virtually any topping. Previous experiments of mine have included baking them with vanilla sugar before serving with ice cream and fresh fruit, and I have also used them as quiche bases.

    These involve the winning combination of peanut butter and chocolate, making these a very moreish, low sugar and low guilt treat! 

    Ingredients – per mini tart you’ll need;

    • 1 wonton wrapper
    • 1 tablespoon peanut butter (choose the kind with no added salt, sugar or oil for best results)
    • 1 tablespoon coconut oil
    • 1/2 tablespoon cacao / cocoa / carob powder
    • stevia to taste*

    * I only needed about 1 teaspoon for a total of 10 tarts as I prefer the chocolate layer to be slightly bitter. You could also use maple syrup or brown sugar instead. 

    Method

    1. Preheat the oven to 180*C. Place the wonton wrapper in a muffin tin and bake until brown (about 10 minutes, be careful they don’t burn).
    2. Mix the coconut oil, cacao and sweetener together.
    3. Allow the wrappers to cool before filling with the peanut butter. Pour the coconut oil mixture on top and place in the freezer for 10 minutes to set. Serve while still cold (otherwise the coconut oil will melt!).