Happy National Peanut Butter Day! (Do these “national days” count in Canada? I don’t know… but this one does)
I’m going to skip all the reasons why I love peanut butter, and I’m also going to skip the aflatoxin fungus speech. Sometimes a girl’s just gotta have some peanut butter. I love almond butter, but considering how much of it I consume it’s high time for almond butters’ more traditional cousin peanut butter to make its debut. So long as it’s organic and non-GMO, I’m game!
Recipe numero uno:
Ginger Pumpkin Rice Noodles with Peanut Butter Ginger Sauce
1 package of King Soba Ginger Pumpkin Rice Soba Noodles (or regular brown rice noodles, quinoa noodles, spelt noodles)
2 stalks kale
1 small sweet potato
1 tbsp coconut/grapeseed oil
Pinch sea salt
2/3 cup black beans
¼ cup peanut butter
1/3 cup veggie stock
2-3 tablespoons tamari
¼ lemon, juiced
½ inch piece ginger, peeled and minced
2-3 cloves garlic, minced
½ teaspoon tapioca flour
- Preheat oven to 350F. Peel and chop sweet potato into small chunks and toss with oil and salt. Bake for 35-45 minutes.
- Bring a large pot of water to boil. Add noodles, bring to a boil and cook for about 8 minutes. Drain and rinse with cold water, set aside.
- Mix together sauce ingredients (except flour) in a small saucepan. Heat over medium-low setting.
- Rinse and chop zucchini and kale. Add to noodles along with sweet potato and beans.
- Add flour to the sauce and whisk together quickly as the sauce thickens. Taste and add salt as needed.
- Pour sauce over noodles and veggies and serve warm.
My cookie recipe was inspired by CCK’s. Originally I was just going to post a link to her recipe but ended up changing measurements and ingredients to make my own. Here’s hers if you wanna check it out: click here. Oh, and for any of you that got my peanut butter cookies for Christmas two years ago, these ones are even better.
Peanut Butter Cookies
½ cup peanut butter
¼ cup + 1 tablespoon spelt flour
¾ teaspoon baking soda
¼ cup Xyla (what’s Xyla, you ask? Find out here)
3 tablespoons maple syrup
1 tablespoon ground flax + 3 tablespoons water (mixed and set for 5 minutes)
½ teaspoon vanilla extract
Pinch sea salt
- Preheat oven to 350F. Mix together flour, baking soda, Xyla and sea salt.
- Add peanut butter, maple syrup, flax egg and vanilla. Mix together well and refrigerate for 30-90 minutes.
- Remove from fridge and roll into balls, flatten with a fork. I made 22 cookies, but the recipe probably could have made 25 if I hadn’t “tested” the dough so much.
Cook for 8-10 minutes and let cool for 5-10 before removing from the cookie sheet. As Katie says, they will look under cooked but they’re good to go! I suggest immediately freezing some, otherwise they’ll somehow disappear quite quickly.